If these muffins were in hotels’ continental breakfast selections, the world would benefit. Just sweet enough, with warm pumpkin spice and chunks of apple throughout, and the base made with oats! You’d never guess from the moist texture of these apple muffins. They also contain not one but two fruits, and add-ons like chopped nuts or chocolate chips are welcome. This versatile and tasty muffin base is simple, wholesome, and just waiting to be made.
Vegan Spiced Apple Muffins
Course: Desserts, BreakfastCuisine: American24
muffins40
minutes25
minutesIngredients
2 tbsp lemon juice / white vinegar
2 scant cups vanilla soymilk (or dairy milk)
2 cups rolled oats
2 cups whole wheat flour
4 tsp pumpkin spice* (see notes)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup packed brown sugar
1 large, ripe banana, mashed
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2 apples, peeled and diced
Directions
- In a measuring cup, add lemon juice or vinegar and fill to the 2 cup line with soymilk. Whisk together well and let sit for at least 5 minutes.
- In a large bowl, stir together oats and homemade buttermilk from step 1. Allow to sit at room temperature for at least 30 minutes.
- Preheat oven to 350 degrees F and line 24 muffin cups with paper liners.
- In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt, then set aside.
- Once oats have soaked, stir brown sugar and banana mash into the oatmeal/buttermilk mixture. Mix in applesauce and oil, and then gradually incorporate flour mixture and apple chunks into the wet ingredients.
- Evenly divide batter between prepared muffin cups. Bake for 15 minutes, rotate trays, then bake for 5-10 more minutes. The tops of the muffins should be golden brown and a toothpick inserted into the center of a muffin should come out clean.
Notes
- If you don’t have pumpkin spice, make some! Simply combine 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 teaspoon ground ginger, and 1/4 tsp ground cloves. It’s well worth it to double or triple these quantities and save your pumpkin spice in a jar to use throughout fall, wherever you’d otherwise use cinnamon.
This recipe was adapted from Five Heart Home’s Spiced Oatmeal Muffins.
These are my favorite muffins of all time. As someone who is trying to reduce my dairy intake, I’m even happier that they’re not only eggless but also VEGAN! Thanks for the recipe!