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 a sissy 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 puree 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 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/3 cup old-fashioned oats (plus more for topping)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (plus more for apples)
- 3/4 cup pumpkin puree
- 1 cup almond milk
- 1/2 cup brown sugar
- 2 Tbsp avocado oil
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
- 1 tsp vanilla extract
- 2 granny smith apples (peeled, cored and diced)
- 1 Tbsp non-dairy butter
Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
Prepare flax egg in a large bowl and set aside.
Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. 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.
*Depending on the moisture level of your apples/pumpkin puree, if your batter appears to thin, add more flour or oats. Alternatively, if it appears too thick add more almond milk.
*Nutrition information is a rough estimate.