If any iconic duo could scream “FALL!!!” in your face, I think a contender would be Apples and Cinnamon. Today’s recipe combine’s the two fabulous ingredients into an actually-pretty-darn-good-for-ya treat that’s perfect for the chillier days ahead!
As I’m sure y’all very well know, I much prefer sweet foods as opposed to their savory counterparts. This fact reigns true when it comes to breakfasts and snacks, too!
There’s honestly nothing more perfect to me than biting into a warm muffin in the morning to start the day. Combine that with a whole grain, naturally sweetened, and seasonally appropriate and I’m wholeheartedly in love!
I love these apple-y, cinnamon-y muffins because they’re perfectly spiced, fluffy without added oil, and chunky because of the cubed apple.
Let me know if you love these as much as I do! Comment down below or tag me @cookwithcourt on Instagram!
Healthy Vegan Apple Cinnamon Muffins
Simple, nutritious, and perfectly spiced muffins. The perfect start to a fall day!
- 2 tbsp ground flaxseed (plus 5 tbsp water)
- 3/4 cup coconut or regular sugar
- 1/4 cup unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 cup applesauce
- 2 tsp apple cider videgar *
- 2 cups whole wheat pastry flour **
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg (optional)
- 2 medium-sized apples (chopped very small)
Preheat oven to 350 degrees. Add flaxseed to water to make a “flax egg” and let gel together. Line muffin tins with liners (I had luck with silicone ones) or spray lightly with cooking spray.
In a medium sized bowl, whisk all dry ingredients (except apples) until well combined. In a separate bowl, combine all wet ingredients except the flax egg and mix thoroughly until the sugar is dissolved. Add the flax egg and mix until evenly distributed.
Add the dry mix slowly into the wet, folding in till just combined. Add half of the chopped apples and stir again. Pour about 1/3 cup into each muffin tin and top with more apple chunks (tossed in cinnamon, if desired).
Bake fore 28-33 minutes until cooked through (a toothpick inserted should come out clean). Store in an airtight container in the fridge for up to a week. Enjoy!
*can sub with lemon juice
**can sub with 1/2 white flour and 1/2 whole wheat, all white, or all whole wheat