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Vegan Apple Oat Muffins Recipe

Right around Halloween on the North Eastern coast, most farmers’ markets close due to the cold temperatures and lack of growing produce. The season has pretty much ended but that does not mean apple season is over for us. Before our farmer closed down their family farm store, we purchased a few bags of fresh Michigan apples. Regular chain stores have Michigan apples but these are not as fresh and the taste is different. So we are still making as many apple recipes as possible – it’s not just pumpkin season. Here is another recipe we wanted to make with the fresh apples of the season before it ended.

Below are the ingredients I changed from the original recipe from the Nutritious Eats Website, not the full recipe. We did follow along with the original at first but found there were a few issues with the textures such as there was not enough moisture in the muffin batter – hence we added more non-dairy vegan approved milk. Additionally, I do not prefer to make my egg substitute with watery flaxseed but rather just add it plain to the batter instead (watery flax mixture just waters down the flavor). A few other changes to the batter were done just to match what we had in the house or personal preference. Finally, Genki Husband who is the “King of Crumble” made a few different corrections since the recipe called for too little butter to make a crumble in his opinion. I can only attest to what worked in our kitchen so I want to assure you what worked for us. The original recipe might work in your kitchen though, so play around with recipes and see what works for you. To see the full recipe with all the ingredients (listed below are only my changes) go to the original recipe page. Enjoy!

  • 1 ½ c whole whole-wheat flour (un-enriched)
  • ¾ c un-packed brown sugar
  • 2 tsp cinnamon
  • 1 c apple, diced (approx 3 small apples)
  • 1 ¼ c non-dairy milk (I used Silk Almond/Coconut Milk)
  • 1 Tbsp flaxseed, ground
  • 4 Tbsp extra virgin olive oil
For crumb topping:
  • 2 tbsp whole-wheat flour
  • 1 tsp cinnamon, ground
  • 3 Tbsp cold vegan butter ( I used Vegan Earth Balance Butter) (Tip: You want it cold to make a nice crumble.)

Most recipes, including my homemade recipes include white sugar which makes the muffin have a sweeter taste that most people prefer in the morning. This recipe calls for brown sugar; hence, the taste is more of a savory meal (while still containing the same amount of sugar content). My sweet tooth in-laws whom claim they are non-sweet lovers but pour sugary syrups and other chemically made substitute sugars all over their meals loved this recipe. So I’d say this works for both the sweet and savory lover. It’s a win-win muffin recipe.

Nutritional Info
Servings Per Recipe: 12
 
Amount Per Serving = 1 muffin (according to ingredients I used)
  • Calories: 192.3
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 213.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.3 g

Copyright © 2014 Genki Kitty – All Rights Reserved
This work is licensed under a Creative Commons Attribution Non-CommercialNo Derivatives 4.0 International License.

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