These vegan apple muffins are flavoured with cinnamon and smell INCREDIBLE baking in the oven. They're perfect for a treaty breakfast, in lunch boxes or for afternoon tea.
First preheat your oven to 180°C (fan)/200°C/400°F/gas mark 6.
Line a 12 hole muffin tin with muffin cases.
Now make your flax eggs. Place 2 tablespoons of ground flax seeds (linseed) into a small bowl and add 4 tablespoons cold water. Stir well then set aside to thicken.
Next add a tablespoon of apple cider vinegar to 120ml oat milk and set aside.
Place 250g plain flour into a large mixing bowl with a teaspoon baking powder, ½ teaspoon bicarbonate of soda, a teaspoon of ground cinnamon and 150g caster sugar.
Whisk to combine.
Next pour your flax eggs, your oat milk mixture, 200g apple purée, 120ml sunflower oil and 100g sultanas into the flour mixture.
Mix to combine.
Spoon the mixture into the muffin cases and bake for 25-30 minutes until well risen and firm to touch.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
You can also use ground chia seeds
Light brown sugar or coconut sugar both work well
Nutritional information is approximate and is intended as a guide only.