Whole Wheat Double-Apple Cinnamon Muffins

Whole Wheat Double-Apple Cinnamon Muffins

Completely Vegan!


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


  • 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)



  1. Preheat your oven to 400 degrees F.
  2. Mix your "milk" of choice with the vinegar, set aside.
  3. Grease muffin cups, or line with cute paper liners (I had some cute Halloween ones laying around).
  4. Combine your dry ingredients in a medium sized bowl: flour, sugar, baking powder, cinnamon, salt, and baking soda.  Mix thoroughly. 
  5. Whisk together your wet ingredients in a small mixing bowl: the milk (it will have thickened by now), oil, and applesauce.  
  6. When your wet ingredients are well mixed, pour the wet on top of the dry.  Stir together until just combined.
  7. Stir in your diced apples.
  8. 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).
  9. Allow your finished muffins to rest about 10 minutes (or they will stick to the paper).
Warning: toddlers may come and steal your muffins!

 More Apple Recipes:


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