• Tracy Davies

Vegan Apple Cinnamon Muffins





These easy-to-make apple cinnamon muffins are packed with delicious warm spices and apples, making them the perfect sweet treat for your kids’ school lunch, or for an after school snack!



Ingredients


Muffin Mix:

  • 1/4 cup coconut oil, melted

  • 1/2 cup unsweetened almond milk

  • 1/2 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 2 cups wholemeal plain flour

  • 2 teaspoons baking powder

  • 1/8 teaspoon salt

  • 1/3 cup coconut sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1 small granny smith apple, finely diced

Cinnamon sugar coating:

  • 1/4 cup (50g) coconut sugar

  • 1 teaspoon ground cinnamon


Directions

  1. Preheat oven to 200C or 180C fan forced. Spray and line 2 x muffin trays, set aside.

  2. In a small mixing bowl, whisk together the coconut oil, almond milk, applesauce, and vanilla.

  3. In a large mixing bowl, mix together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.

  4. Pour the wet ingredients into the dry mix and mix until well combined.

  5. Gently fold thediced apples into the batter.

  6. Divide batter evenly between the two muffin trays.

  7. Bake for 15-20 minutes (or until they are golden brown, spring back and a tester comes out clean).

  8. While the muffins are baking, in a small mixing bowl combine the sugar and cinnamon.

  9. Remove muffins from the oven and allow to cool in the pan.

  10. Remove muffins from the pan and dip each muffin into the sugar/cinnamon mix, rolling around to fully cover. Place muffins onto cooling rack.

  11. Serve warm or room temperature. Enjoy!

  12. Muffins can be stored in an airtight container in the refrigerator for up to 5 days.




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