Vegan Pumpkin Apple Muffins
Ingredients
-
1
Tbsp
flaxseed meal (to make flax egg)
-
2 ½
Tbsp
water (to make flax egg)
-
2
units
granny smith apples (peeled, cored and diced)
-
1
Tbsp
non-dairy butter
-
¾
cup
pumpkin purée
-
1
cup
almond milk
-
½
cup
brown sugar
-
2
Tbsp
avocado oil
-
1
tsp
vanilla extract
-
1
cup
unbleached flour
-
½
cup
whole wheat flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1
tsp
cinnamon (plus more for apples)
-
⅓
cup
old-fashioned oats (plus more for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare the flax egg by mixing flaxseed meal and water in a large bowl and set aside.
- Sauté the diced apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft, then set aside.
- Add pumpkin purée, almond milk, brown sugar, avocado oil, and vanilla extract to the flax egg and mix well.
- Sift the flour, baking powder, baking soda, salt, and cinnamon over the wet ingredients and stir until combined.
- Gently fold in the sautéed apples and oats until just combined.
- Spoon the batter into the muffin tin, filling each liner to the top, and sprinkle additional oats on top if desired.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Cool completely before storing in an airtight container.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
122
Total fat
4g
Total carbohydrates
20g
Total protein
2g
Sodium
78mg
Cholesterol
0mg
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