Vegan Apple Muffins Recipes

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VEGAN APPLE MUFFINS



Vegan Apple Muffins image

I got this recipe from a vegan cookbook. The first time I made them they were ok but not great. Than I made them again and made the apples a bit smaller and added 1/4 a cup more of sugar and they came out wonderful. Enjoy!

Provided by Italianl3abex

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups whole wheat flour
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
2 cups plain soymilk
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 apple, peeled and cut into 1 cm cubes

Steps:

  • Preheat oven to 400°F; grease muffin tins.
  • Mix dry ingredients in a large bowl.
  • Mix wet ingredients in a separate vessel.
  • Add wet to dry and mix well. Batter will be lumpy.
  • Mix in chopped apple.
  • Pour into muffin tins and bake at 400°F for 20 minutes.
  • Enjoy! Tastes great with cinnamon butter.

VEGAN AND SOY-FREE APPLE CINNAMON OAT MUFFINS



Vegan and Soy-Free Apple Cinnamon Oat Muffins image

These are delicious! They are a healthier alternative for breakfast or any kind of snack! Great for an on-the-go breakfast or an easy dessert.

Provided by Cooking Forlife

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ½ cups gluten-free rolled oats
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon salt
2 apples, chopped
½ cup applesauce
½ cup almond milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (180 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  • Use a blender or food processor to blend oats into oat flour. Mix in cinnamon, nutmeg, baking powder, and salt.
  • Mix apples, applesauce, almond milk, oil, and vanilla together in a large bowl until combined. Slowly add the oat mixture, mixing until thick like cookie dough. Add even spoonfuls of the mixture to the muffin tins.
  • Bake in the preheated oven until tops spring back to the touch, 14 to 18 minutes. Let cool at least 5 minutes before serving.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 16.6 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 97.3 mg, Sugar 4 g

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