One bowl vegan apple muffins that come together in under an hour and taste absolutely delicious. They’re filled with natural sweetness and flavor, but they’re not too heavy. These muffins make for the perfect snack paired with some nut butter or on their own!
Wow, this feels WEIRD.
As you may or may not know, I’ve had my blog posts planned ahead for MONTHS, because I knew the first half of senior year was going to be rough. Well, it is, but it isn’t THAT bad! Anyways, that’s besides the point; it feels weird that breaking up my posting schedule and posting something I made in November, not July. That should tell you how good these muffins are.
I’m currently on Thanksgiving break, and am LOVING the down time. I’ve had so much time to blog, sleep, hang out with friends, play tennis, and R-E-L-A-X. If you read that in the Aaron Rodgers voice, bonus points for you. The month of November has been crazy for me, because I’m starting to hear back from colleges (both good and bad), and even when procrastination kicks in, I know I still have to keep up my grades. I’ve experienced a whirlwind of emotions this month that I will be sharing in an upcoming post. Overall, November hasn’t been my favorite month.
I’ve been coping with all the emotion in a few ways. For example, I started rewatching the first season of Gilmore Girls in honor of the remake, and it brought back ALL the feels. The humor is even funnier to me since I’m a few years older, and when I’m watching it, I realize how similar my mom and I are to Lorali and Rory. It’s been my go-to 9:00 PM binge watch this month (especially now that Grey’s and How to Get Away with Murder are done for the season).
Another way I’ve been coping? BAKING. I’ve been baking like it’s nobody’s business, and I think my upcoming recipes will be proof of that. I can see why people become bakers; it releases all sorts of stress, and you get delicious food in the making. It’s a win-win! I originally came up with these muffins because I signed up to bake vegan muffins for a bake sale, and then realized right after I left the room that I had never made vegan muffins. UM…. WHAT?! I’m a mostly plant-based food blogger! That had to change.
First, you prep the flax egg, and while it’s setting, you mix all the other wet ingredients. Then, you add in the dry ingredients, the apple, the flax egg, and boom- you have batter! It’s easier than pie… apple pie that is 😉 These muffins are fluffy, light, and naturally sweet. The come together in under an hour, and are less than 10 ingredients. Let’s dig in.
- Dry:
- 2 cups whole wheat flour
- ¼ cup coconut sugar
- 2 tsp baking powder
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 honey crisp apple, grated
- Wet:
- 1 ripe banana, mashed
- ¼ cup maple syrup
- 1 tbsp ground flax seed* + 3 tbsp water
- ¼ cup coconut oil, melted
- ⅓ cup almond milk
- 1 tsp vanilla extract
- Pre-heat your oven to 375 F.
- Mix together the flaxseed and water in a separate bowl. Set aside for ten minutes.
- Grate your apple using a normal gratter, and then squeeze out the apple juice into a bowl. This step is crucial, because it prevents the muffins from getting soggy. You don't need the juice, so set it aside.
- In a large mixing bowl, mix together the maple syrup, mashed banana, grated apple, vanilla extract, and flax egg (once it's ready). Mix together well.
- Add in the flour, spices, baking powder and brown sugar. Slowly add in the coconut oil around the edge. Mix everything together well.
- Grease muffin tins with cooking spray so the batter doesn't stick. Scoop in batter into each 12 slots about ¾ filled. Once the batter is gone, stick in the oven for 35-40 minutes.
- Once done, let cool for 10 minutes.
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