Whole Wheat Double-Apple Cinnamon Muffins
Whole Wheat Double-Apple Cinnamon Muffins
Completely Vegan!
Yum
We had a few apples laying around just asking to be baked into perfectly delicious apple-cinnamon muffins (well, not literally...that would be creepy-but very much in the spirit of Halloween). It occurred to me that I could use some applesauce to replace the eggs (hence the double in the name) making them both extra apple-y AND vegan!
Makes: 24 regular sized muffins OR 40 mini muffins
Ingredients:
- 1 scant cup unsweetened soy milk (or milk of choice)
- 1 TBSP apple cider vinegar (or other vinegar or lemon juice)
- 2 cups whole wheat flour
- 1/2 cup coconut sugar
- 3 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/3 cup canola oil
- 1/4 cup applesauce (home made or store bought is fine, just make sure it is unsweetened)
- 2 cups diced apples (about 2 large apples)
Directions:
- Preheat your oven to 400 degrees F.
- Mix your "milk" of choice with the vinegar, set aside.
- Grease muffin cups, or line with cute paper liners (I had some cute Halloween ones laying around).
- Combine your dry ingredients in a medium sized bowl: flour, sugar, baking powder, cinnamon, salt, and baking soda. Mix thoroughly.
- Whisk together your wet ingredients in a small mixing bowl: the milk (it will have thickened by now), oil, and applesauce.
- When your wet ingredients are well mixed, pour the wet on top of the dry. Stir together until just combined.
- Stir in your diced apples.
- Spoon the mixture into your muffin cups. Bake for 10-12 minutes for mini muffins, and 16-18 minutes for the full size (or until a toothpick inserted comes out clean).
- Allow your finished muffins to rest about 10 minutes (or they will stick to the paper).
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Warning: toddlers may come and steal your muffins! |
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