3tablespoons(40grams)olive oilor other vegetable oil
2teaspoonsvanilla extract
Dry Ingredients
2cups(300grams)all-purpose flouror 50% all-purpose and 50% whole wheat flour
2teaspoons(12grams)baking powder
½teaspoonbaking sodaoptional
1pinchsalt
Optional Topping
1teaspooncinnamon
2tablespoonssugar
Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.Chop two apples into ⅓-inch dice. Grate one apple with the large holes of a box grater. Set aside while you make the batter; it's okay if they get a little brown.
Add ¾ cup non-dairy milk, ¾ cup sugar, 3 tablespoons olive oil, and 2 teaspoons vanilla extract to a large bowl and whisk well.Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch salt and whisk for a few seconds until combined. Don't overmix the batter.
Fold in the grated and chopped apples.
Spoon the batter to the muffin pan, ensuring the batter sinks fully into the muffin liners.Fill the muffin liners to the brim; the apple pieces can pile up on top.Optionally, you can top them with 1 teaspoon cinnamon mixed in 2 tablespoons sugar.
Bake at 350°F or 180°C for 27 minutes, until the muffins are golden-brown on top and a toothpick inserted in the center comes out dry.Let them cool down on a cooling rack before eating them.