Vegan Apple Muffins
Servings: 12 muffins
- 3 medium apples 2 apples chopped and 1 apple grated
Wet Ingredients
- ¾ cup (180 grams) non-dairy milk any
- ¾ cup (150 grams) sugar
- 3 tablespoons (40 grams) olive oil or other vegetable oil
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (300 grams) all-purpose flour or 50% all-purpose and 50% whole wheat flour
- 2 teaspoons (12 grams) baking powder
- ½ teaspoon baking soda optional
- 1 pinch salt
Optional Topping
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 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.
Nutrition information is an estimate for 1 vegan apple muffin out of 12.
STORAGE
Make ahead: Vegan apple muffins are excellent to make ahead because they keep well for several days, and you can also freeze them.
Room temperature: You can store the muffins in a dark corner of your kitchen in an airtight container or plastic bag for up to 4 days. Warm them up in the microwave for 15-30 seconds if they get dry.
Freezer: Let the apple muffins cool down completely, transfer them into a freezer-friendly bag, and freeze for up to 3 months. Then, thaw them in the microwave.
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