Apple pie muffins

Servings: 12 muffins
Cooking time: 35 minutes
Fall is my favorite season with colorful leaves in the trees, walking outside with a big knit sweater and the smell of a good apple pie.
On the other hand, I don’t make pies every day, so i created a muffin recipe that tastes the same with fresh apples, autumn spices and a crunchy oatmeal crumble.



  • 1 cup quick oats
  • 2 tablespoons brown sugar
  • 2 tablespoons vegan butter
  • 1 pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Wet ingredients:

  • 1 cup of original soy milk (or any other plant-based milk)
  • 1/4 cup of vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon of caramel essence
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons ground flaxseed

Dry ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup quick oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • 1 pinch of salt
  • 2 apples, peeled and diced


  1. Preheat oven at 350 F.
  2. In a bowl, mix the crumble ingredients.  Put aside.
  3. In a large bowl, mix wet ingredients.
  4. Add the dry ingredients and mix well again.
  5. Stir in the fresh apples.
  6. In a muffin pan, divide the mixture into 12.
  7. Add the crumble on top by lightly pressing to make sure it sticks well to the mixture.
  8. Bake 35 minutes at 350 degrees F.
  9. Let cool for about ten minutes before serving, since the apples inside the muffins are very hot. Enjoy!

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