Vegan Applesauce Muffins Food

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 BLUEBERRY MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
• Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
• Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

VEGAN ZUCCHINI APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease the cups of a standard-size muffin pan - either with oil or your favorite non-stick spray.
• Add the ground flaxseed and the water to a medium bowl. Whisk together and let sit for at least 5 minutes.
• Add the flour, oats, baking powder, salt, and cinnamon to a large bowl. Mix together with a whisk until blended.
• Add the applesauce, canola oil, almond milk, pure maple syrup, and vanilla extract to the flaxseed mixture. Mix well.
• Pour the wet ingredients over the dry ingredients. Mix just until blended. Fold in the zucchini.
• Divide the batter between the 12 muffin cups. I like to use an ice cream scoop for this - so easy!
• Make the topping. In a small bowl, mix together the oats, brown sugar, and cinnamon. Sprinkle it over the muffin batter in the cups.
• Bake until the tops spring back when poked and a toothpick inserted into the muffin centers comes out clean, 15-18 minutes.
• Remove from oven and let cool in the pan for about 5 minutes. Transfer muffins to a wire rack to cool. Serve.
• Muffins keep at room temperature in an airtight container for 2-3 days.

VEGAN RICE FLOUR APPLESAUCE MUFFINS

Steps:

• Mix the first 5 ingredients in a medium sized bowl.
• In another bowl, mix the remaining ingredients.
• Add to dry and mix well.
• Bake at 375 degrees for 15-20 minutes, or until center comes out clean.
• eat up, guilt free!

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.

VEGAN ZUCCHINI CARROT MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots.
• Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups; sprinkle chopped walnuts on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.