Apple and Cinnamon Dairy Free Muffins
Made with fresh apples, coconut oil and sweetened with maple syrup, my vegan applesauce muffins are infused with incredible apple and cinnamon flavour! Wonderfully soft and moist, these irresistible, dairy-free muffins are perfect for breakfast, a healthy lunchbox snack or afternoon treat. And the best thing? No one can guess that they are good for you!
Servings: 12 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 plain flour white or wholemeal (whole wheat)
- 2 tsp baking powder
- ½ cup rolled oats
- 2 ½ tsp cinnamon ground
- ½ tsp ginger ground
- ½ tsp salt
- 6 large apples Granny Smith or any other apple of choice, peeled. 1 cup grated apples and the remaining apples very finely diced into small cubes.
- ¾ cup applesauce
- ¼ - ⅓ cup maple syrup
- ¼ cup golden 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
Pre-heat oven to 180 °C and grease or line a 12-hole muffin baking tray.
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, baking powder, oats, cinnamon, ginger and salt) together until combined.
Squeeze about half of the juice from the grated apple and add all of the remaining ingredients, including the apple and milk, into the flour mixture.
Gently stir until just combined.
Divide the mixture between the 12 muffin holes. Top with a sprinkle of raw sugar (optional) and bake for around 20 minutes, 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. Store in an airtight container at room temperature for around 4 days, or refrigerate or freeze them according to the notes below. Enjoy!
1. In order to cook properly and incorporate into the mixture, the diced apple should be cut very finely.
2. The grated apple will have a lot of liquid. You will need to gently squeeze about half of the liquid out of it, without removing it completely. It should still feel wet, but not be dripping.
3. To freeze, let the muffins cool completely at room temperature before freezing. Then, just store them in an airtight container in the freezer, with any layers separated by baking paper. They can be frozen for up to 3 months. To thaw, simply let them thaw at room temperature (30 minutes) or microwave for around 30 seconds. They can also be stored in the fridge for around 5-6 days in an airtight container.
Calories: 259kcal | Carbohydrates: 49g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 105mg | Potassium: 260mg | Fiber: 3g | Sugar: 27g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg