Vegan apple muffins
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.
Servings 12
Calories 257kcal
Equipment
- Muffin tin
- Muffin cases
- Digital scales
- Measuring spoons
- Mixing bowl
- Whisk
- Wooden spoon
Ingredients
- 2 tablespoons ground flax seeds* linseed
- 4 tablespoons cold water
- 120 ml oat milk
- 1 tablespoon apple cider vinegar or lemon juice
- 250 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- 150 g caster sugar*
- 200 g apple purée applesauce
- 120 ml sunflower oil
- 100 g sultanas optional
Instructions
- 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.