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