I don’t always feature recipes on a Saturday, but I think it’s nice to showcase concepts that can specifically be enjoyed on the weekends while we rest, relax, and perhaps entertain. One of my favorite times to entertain is actually brunch! It’s always about quick, easy, and affordable concepts that you can tailor to the current season, like these effortless vegan Baked Cinnamon Apple Muffins!!
For the longest time I didn’t explore muffins on EDS. I created one recipe around the time I first ventured off into the realm of cooking and never revisited it again. A lot of times I find that vegan muffins can be a hit or miss, and more often a miss. If you add in too much fruit or banana to serve as the egg, they fail to cook all the way through and you’re left with one soggy mess.
That being said I set off to do a slew of the perfect vegan muffins, and instantly knew that I had to create an apple muffin!!
When I looked at sample recipes one thing I noticed was that the apples were never precooked, but toss into the batter raw. While I love the majority of things raw, it just made more sense to pre cook the apples and enhance the cinnamon apple flavor, and I was absolutely right!
What’s fab about this recipe, is everything! It’s my quick and easy staple vegan muffin recipe, light, fluffy, cooks all the way through, affordable, perf for fall, non vegan approved, has aesthetic appeal, and is just a game changer!
If you’re searching for a staple muffin recipe or love all things apple and cinnamon, you have to try my recipe for vegan Bake Cinnamon Apple Muffins!
1/2 cup (150 grams) cane sugar (additional for topping)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/3 cup coconut oil, melted (80 ml)
1 large banana, mashed
1/2 cup almond milk (120 ml)
1 1/2 teaspoons vanilla extract
Baked Cinnamon Apples:
1 tbsp coconut oil
1/2 tsp cinnamon
1 tsp can sugar
1 cup apples, peeled, diced
In a small pan cook apples over medium heat with coconut oil, cinnamon and sugar until softened. Remove from heat, set aside.
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the baked apples, and top with additional sugar cane. (I used coarse sugar)
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. Allow to cool in the muffin tins, then enjoy!