You’ve heard us praise apple season about one million times before, but really: is there anything better? Apple cakes, apple crumbles, apple muffins, apple sauce, apple cider, apple donuts… the list is endless. Paired with crisp, clear air, comfortable clothing and a cup of hot chocolate, coffee or tea and boom – that’s the quintessential fall day right there. These muffins are plant based, super easy to make and only use ingredients you typically have at home already (i.e. just the way we like it) and would be the perfect snack to bring the next time you go on an adventure outside somewhere. Or when you simply curl up on the couch after a long day at work – it’s your pick.
If you’re sitting on some late season fresh blueberries (or frozen, for that matter), you might be interested in this Easy Vegan Blueberry Cake as well – or if you’d rather make the apple edition we posted last fall, you’ll find that in this Spiced Vegan Apple Cake post. All these recipes share the same awesome vegan baking trick of using apple cider vinegar, baking powder and baking soda to get much the same leavening effect as with eggs. Isn’t that just great? Good luck!
För recept på svenska, klicka här: Veganska äppelmuffins
5 dl all purpose flour (~300 g)
2 dl rolled oats (~65 g)
2 1/2 dl sugar (~215 g)
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tbsp freshly ground cardamom (equals 2 tsp whole seeds)
A pinch of salt
3 dl oat milk (or other plant based milk)
1 1/2 dl neutral oil, such as canola
1 tbsp apple cider vinegar
4 medium sized apples, peeled and chopped into 1 cm cubes (~7 dl chopped)
1/4 tsp cinnamon
1 tsp sugar
- Set the oven to 175ºC. Mix all the dry ingredients in a large bowl. Set aside.
- Whisk together the oat milk, oil and apple cider vinegar in a separate bowl.
- Pour the wet ingredients into the dry while stirring constantly (to avoid lumps). Stir in the apple cubes.
- Scoop the batter into a greased (or lined) muffin pan. Mix the cinnamon and sugar together, and sprinkle over the top of the muffins.
- Bake in the middle of the oven for 40-45 min or until a toothpick comes out more or less dry. The muffins freeze very well and defrost quickly – but remember to let cool completely before placing them in the freezer.
If you’ve enjoyed this recipe (and perhaps other ones as well), maybe you would like to support us on Patreon? For as little as $3 per month, you would play a huge part in helping us create more of the content you like, as well as keep our blog ad-free. And if Patreon isn’t your thing at all, please remember this: each time you like, comment, cook one of our recipes, recommend us to a friend or in any other way spread the word about us, you do us an immense favor. Thank you so much for being part of our mission.
– Sophia & Michael