Dairy Free Muffins with Apple and Cinnamon
Super soft, satisfying and packed full of flavour, these healthy apple muffins are loaded with sweet, tart apple and warming cinnamon spice. Made with healthier ingredients like apples, coconut oil, applesauce and oats, these dairy free muffins are also egg-free and vegan friendly. Perfect for snacks and lunchboxes!
Servings: 18 muffins
- ½ cup milk of choice I used rice milk, but soy milk works too.
- 1 tsp white vinegar or apple cider vinegar
- 1 ¾ cups self raising flour white or wholemeal (whole wheat). Or swap for 1 ¾ cup plain flour and add 2 tsp of baking powder.
- ½ cup rolled oats
- 2 ½ tsp cinnamon ground
- ½ tsp ginger ground
- 900 grams apples About six medium apples. No need to peel. Grate some of the apples to make 1 cup firmly packed and dice the remaining apples into very small pieces.
- ¾ cup applesauce
- ⅓ cup maple syrup
- ⅓ cup liquid coconut oil or melted coconut oil
- 2 tsp vanilla vanilla bean paste or essence
- raw sugar, to sprinkle over the top
- extra oats to sprinkle over the top
Pre-heat oven to 180 °C and grease or line a muffin trays (18 holes for medium sized muffins, or 12 holes for larger muffins).
In a cup or small jug, stir the milk and vinegar together and set aside for a few minutes while you prepare the other ingredients.
In a large mixing bowl, stir all of the dry ingredients (flour, oats, cinnamon, ginger) together until combined.
Using your hands, squeeze and discard about half of the juice from the grated apple and mix the wet ingredients (apples, applesauce, maple syrup, coconut oil and vanilla) together in a bowl.
Add the wet mixture into the dry ingredients. Gently stir until just combined.
Divide the mixture between the 18 (or 12) muffin holes. Top with a sprinkle of raw sugar (optional) and bake for around 12-15 minutes for medium sized muffins, 15-18 minutes for large muffins, or until the muffins are cooked through, fluffy and lightly golden.
Remove the muffins from the oven and gently place them on a wire rack to cool completely. Handle with care, as they will be soft when fresh from the oven. Enjoy!
- In order to cook properly and incorporate into the mixture, the diced apple should be cut into small pieces.
- The grated apple will have a lot of liquid. Before adding to the muffin mixture, gently squeeze about half of the liquid out of it, without removing it completely. It should still feel wet, but not be dripping.
- This recipe makes 12 large sized muffins, but for smaller lunchbox snacks, the batter can be placed into smaller muffin trays to make 18.
- For extra texture and flavour, sprinkle the muffin tops with a little raw sugar and a few extra oats before baking.
- You can remove the peel from the apples if you prefer, but leaving it provides extra nutrients and texture.
- Store these muffins at room temperature in an air-tight container for 2-3 days or in the fridge for 5 days. They can also be frozen in an air-tight container and stored for up to 3 months. To thaw, leave them at room temperature for an hour, or place them (covered) in the refrigerator overnight.
Calories: 139kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg