When John and I started dating, one of my favorite things about him, besides his ridiculously good taste in music and his honey-brown eyes, was the fact that he could bake muffins. And I’m not talking about any basic muffin. I’m talking about a whole wheat, fruit packed, tank of a muffin. Now that’s my kind of man.
He either knew how to make muffins or researched it and figured it out to impress me. Either way, I think he’s worthy of being a keeper.
These muffins are surprisingly simple to throw together, ridiculously moist, full of fall flavor and 100% vegan.
Sautéed apples and plenty of pumpkin purée are the star ingredients in this recipe, with oats and brown sugar playing key supporting roles.
If I had to pick one food to subsist off of (besides bananas, Braum’s coffee ice cream and peanut butter) it would be oats. It’s nature’s perfect food, I’m convinced. Plus, they look so prit-dee on top of overflowing muffins.
This was an experimental recipe but one bite in I knew I’d found a winner. Crazy moist, hints of pumpkin, and little gems of cinnamon-sugar coated apples throughout.
These muffins are healthy, perfect for snacking or for breakfast, delightfully portable, and exactly what you need in your kitchen this fall. Agreed? Agreed.
Vegan Pumpkin Apple Muffins
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 2 granny smith apples (peeled, cored and diced)
- 1 Tbsp non-dairy butter
- 3/4 cup pumpkin purée
- 1 cup almond milk
- 1/2 cup brown sugar
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 cup unbleached flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (plus more for apples)
- 1/3 cup old-fashioned oats (plus more for topping)
- Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
- Prepare flax egg in a large bowl by mixing flaxseed meal and water and set aside.
- Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
- To the flax egg, add pumpkin purée, almond milk, brown sugar, oil, and vanilla extract. Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.
- Add apples and oats and stir again lightly until just combined. Spoon into muffin tin until each liner is filled to the very top. Sprinkle oats on top (optional).
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool completely and then store in an air-tight container and refrigerate to ensure freshness.
*Nutrition information is a rough estimate.