Vegan Apple Muffins Food

VEGAN APPLE CARROT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
• In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
• Spoon batter into prepared pans.
• Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

VEGAN APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 F and prepare 12 pc muffin pan with muffin liners for later.
• In a medium bowl combine all wet ingredients (applesauce, maple syrup, coconut oil and vanilla) and set aside. In a large bowl place all your dry ingredients (everything except diced apple) make a 'well' in the centre of the bowl and pour in your wet ingredients. Using a spatula fold the wet and dry ingredients together until well combined.
• Add your diced apples and mix until fully incorporated.
• Using a large spoon or ice cream scoop, evenly distribute muffin mix into prepared muffin tins.
• For an optional crunchy top sprinkle brown sugar on to each muffin top before placing in the oven.
• Place in a preheated oven and bake for 20 minutes, or until a toothpick can be inserted in the centre of the muffin and come out clean. When ready remove from the oven, lift out of the pan and place on the cooling rack for 10 minutes. Once muffins are cooled, enjoy!

VEGAN APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
• In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
• In a large bowl, mash the bananas with a fork.
• Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
• Add 1 cup flour, baking powder, optional salt, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
• Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
• Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
• Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
• Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
• Bake for about 17 to 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.

VEGAN APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 400°F.
• In a small bowl stir together the first portion of cinnamon and sugar; set aside.
• Mix the dry ingredients together in a large bowl. Make a well in the centre and dump in the wet ingredients and chopped apples. Stir until just mixed.
• Spoon into lightly oiled muffin pan, and sprinkle with the reserved cinnamon sugar.
• Bake for about 15 minutes, or until a toothpick inserted in the centre comes out clean.

APPLE MUFFINS (EGGLESS AND VEGAN)

Steps:

• First line a muffin tray with muffin liners. You can also grease the pan with oil instead of using muffin liners.
• Take the dry ingredients in a seive - whole wheat flour, baking soda, cinnamon powder and a pinch of salt.
• Seive the dry ingredients in a dry tray or in a plate. Keep aside.
• Then rinse, peel, core and chop the apples, in small cubes or pieces. Sprinkle a few drops of lemon juice so that the apples do not get discolored. This is optional and you can skip it. I did not add lemon juice. Preheat your oven to 180 degrees Celsius.
• In a mixing bowl or pan, take warm water. You can warm the water on stovetop or microwave or in a electric heater.
• Add the powdered jaggery or sugar.
• Stir very well so that all the jaggery or sugar is dissolved.
• Then add vanilla extract or essence. Add the olive oil. If using any other oil, use a neutral flavored oil. You can also use melted butter instead of oil. Stir briskly with the wired whisk for 2 to 3 minutes till the oil is mixed very well with the water.
• Now add vinegar. You can use apple cider vinegar or the regular white vinegar. Mix again very well.
• Add the sifted dry ingredients.
• With a wired whisk and with light hand movements, stir and mix the wet and dry ingredients together. Tiny lumps are fine. Don't over do the mixing. Depending on the quality of wheat flour, you can add ¼ to ½ cup water to get a flowing consistency in the batter.
• Then add the chopped apples.
• Again with light hand movements in one or two round strokes, mix the apples with the rest of the batter.
• Now spoon the batter in the muffin liners till ¾ of their capacity.
• Sprinkle some cinnamon powder from top on all the muffins. If you have used sugar, then you can sprinkle some brown sugar from top.
• Keep the muffins to bake in the oven at 180 degrees celsius for 25 to 30 minutes. Till the tops are browned and a tooth pick inserted in the apple muffins comes out clean.
• Since the temperatures in all the ovens are not the same, do keep a check while baking. In an otg, keep on the center rack and keep both the top and bottom heating elements on.
• After 3 to 4 minutes, remove the muffins and place them on a wired rack to cool.
• Serve eggless apple muffins plain as a tea time dessert with milk, tea or coffee.

VEGAN AND SOY-FREE APPLE CINNAMON OAT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (180 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Use a blender or food processor to blend oats into oat flour. Mix in cinnamon, nutmeg, baking powder, and salt.
• Mix apples, applesauce, almond milk, oil, and vanilla together in a large bowl until combined. Slowly add the oat mixture, mixing until thick like cookie dough. Add even spoonfuls of the mixture to the muffin tins.
• Bake in the preheated oven until tops spring back to the touch, 14 to 18 minutes. Let cool at least 5 minutes before serving.

VEGAN APPLESAUCE MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, add the unsweetened applesauce, maple syrup, melted coconut oil, vanilla, cinnamon, and salt, then use a whisk to mix well.
• Add the oat flour and baking powder and whisk until all the ingredients are thoroughly mixed.
• Divide the batter evenly into a 12 cup muffin pan using paper baking cups.
• Bake at 350 degrees Fahrenheit for 33 minutes.
• Let the muffins cool completely before removing from the muffin pan and serving.

VEGAN APPLE MUFFINS

Steps:

• Preheat oven to 400°F; grease muffin tins.
• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a separate vessel.
• Add wet to dry and mix well. Batter will be lumpy.
• Mix in chopped apple.
• Pour into muffin tins and bake at 400°F for 20 minutes.
• Enjoy! Tastes great with cinnamon butter.