Description
The sweetness of apples is spiced to perfection in this lightly moist and just-right satisfying vegan apple muffins recipe!
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all purpose flour or oat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 tablespoons melted vegan butter or coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 1/2 flax eggs (4 1/2 TEAspoons ground flaxseed and 1/4 cup + 1 1/2 TEAspoons water, whisked together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
Fold-in Ingredients
- 1 1/4 cups grated apples (about 1 medium apple and 1 small apple) – I used gala and envy apples
- 3/4 cup walnuts, chopped
Instructions
- Preheat oven to 350°F. Place muffins liners into a 12-cup muffin pan. Set pan aside for later.
- In a medium bowl, add all the dry ingredients: flour, baking soda, baking powder, spices and salt. Whisk until well mixed.
- In a large bowl, whisk together all the wet ingredients: vegan butter or coconut oil, coconut sugar, maple syrup, flax eggs, vanilla and almond extract.
- Pour dry ingredients over wet ingredients. Whisk as long as you can, switching to a rubber spatula when needed. Use the rubber spatula to fold the batter until well incorporated, with almost no flour bits remaining. The batter will be very thick.
- Using the rubber spatula, thoroughly fold and mash grated apples into batter, until apples are very well incorporated (about 1 full minute). Your goal is to get the juices of the apples to release and incorporate into the batter. The batter will be very, very thick—do not add additional liquids to thin out the batter. Fold in walnuts.
- Using a large batter scoop, scoop and drop a generous amount of batter into each muffin liner in the pan. The scoop will help create a beautiful domed top. Otherwise, if not using a scoop, remember to shape muffins into an even layer, with a domed top, as the batter will bake up very close to how it looks raw.
- Tip: To make fewer, higher-domed top muffins, fill cups all the way with a slight mound on top; to make a greater quantity of medium-sized muffins, fill cups about ¾ cup the way.
- Bake for 24-32 minutes (mine took 28 minutes for 8 high-topped muffins). Muffins are done once you can stick a toothpick into the highest part and it comes out clean.
- Carefully remove muffins from pan and set on a cooling rack to cool for 10-12 minutes. I used a small frosting spatula nudged into the side of one, just above the muffin liner, and my hand to lift muffins out—be careful if they’re too hot, see tip below for added cooling.
- Tip: You can allow muffins to cool in pan for about 10 minutes, then transfer them to a rack to finish cooling for another 10 minutes (if muffins are too hot to touch or a bit fragile right after baking). Typically, muffins made with oat flour are a bit more fragile and will require this extra time in the muffin pan to cool.
- Once cool, peel off muffin liners and enjoy!
Notes
Storing Instructions: Cool apple muffins completely, then store in an airtight container for 1-3 days at room temperature or in the refrigerator. Remember to keep muffins away from heat sources and sunlight to avoid spoiling. Muffins are best enjoyed the first or second day.
Freezing Instructions: After cooling muffins completely, store muffins in an airtight, freezer-friendly container for 1-2 months. Allow muffins to thaw for about 10-15 minutes before enjoying. You can also heat muffins in 10-second increments in the microwave until warm.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
