First Fall Day Apple Muffins
It’s apple season! This time of year, apples are everywhere and if you are like me there is the annual, obligatory apple picking trip during which I inevitably bring home way more apples than I could possibly ever eat! So, that means applesauce, apple cake, apple pie and these little apple muffins. Not only are they easy to make, but they are a fun breakfast muffin or afternoon snack!
Note: I like to use unbleached baking cups to make clean up super easy!
Makes a dozen
1 1/2 cups chopped apples (2 to 3 apples, depending on the size of the apples) 1 1/2 cups whole wheat flour 1 cup coconut sugar 1 1/2 teaspoons ground vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water) 3/4 cup sunflower oil Vegan brown sugar for topping (about 1/4 cup)
Preheat oven to 350. Line muffin pan with liners. Make the flax eggs and set aside.
Core, peel, and dice the apples.
Sift flour and add sugar, vanilla powder, salt and baking soda. Mix with a fork. Add flax eggs, oil and apples. Mix well.
Fill muffin cups and sprinkle tops with brown sugar. Bake for 35 minutes.
Let cool. Take the cupcakes out of the pan and place on a paper towel to absorb any excess oil. Enjoy!
-Illustration by Beth Sworobuk
-For more vegan recipes, go to Lisa's Project Vegan.
