Vegan Apple Pie Muffins…perfect breakfast on the go or afternoon snack
I can still say Happy New Year, right? (at least for the first few weeks of January…) I hope you all had wonderful and memorable holidays and are rested and ready for 2017!
Clearly I did a lot more resting than blogging over the past month or so ;)… I did, however, do a lot of cooking and baking and picture-taking (oh my!) for upcoming posts. At my husband’s request I made a meal for friends celebrating Hanukkah last week and wanted to incorporate some classic ingredients such as potatoes and apples into their dinner. I came up with a tasty Leek and Potato Soup with Oven Roasted Potatoes and tried my hand at apple turnovers for dessert. (these will be featured in upcoming posts, I promise!) Having some leftover apple filling I made the simple Apple Pie muffins featured here.
I’m sure you can use any ready-made apple pie filling, but I will include my recipe for this filling under “Sound Bites”.
These apple pie muffins are light, fluffy and are high-risers. One factor that contributes to muffin-heightening is filling the muffin cups nearly to the top as shown:
Why have 12 flat when you can have 10 high and mighty?
In addition, I used a tip from Sally’s Baking Addiction that practically guarantees sky-high muffin results. Start baking muffins at a high temperature (425 F.) for 5 minutes then reduce to 350F. for the remainder of the time. That’s it! The result is lusty muffin tops every time!
Oh, high there 🙂
These are delicious on their own, or toasted with a little Earth Balance. Of course, add a little tea or coffee to the mix and you’re in muffin heaven.
maybe I’ll have two…
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup vegan cane sugar
- 3/4 tsp sea salt
- 3/4 cup almond milk with 1 tsp apple cider vinegar
- 1 tsp vanilla
- 3 tbsp aquafaba chickpea brine
- 1/4 cup canola oil
- 1 cup apple pie filling *see Sound Bites below
- 1/4 cup all purpose flour
- 2 tbsp sugar
- 2 tbsp Earth Balance
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Preheat oven to 425 F.
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Prepare 10 regular sized muffin cups by spraying with non-stick cooking spray or lining with cupcake liners.
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In large mixing bowl combine dry ingredients with a whisk.
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In a separate smaller mixing bowl combine the almond milk with the apple cider vinegar an let sit for a few minutes.
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While that sits, make the streusel topping in a small mixing bowl, using fingers to combine and crumble.
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Add the remaining wet ingredients to the milk mixture and whisk well.
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Pour wet into dry ingredients and combine gently until just moistened.
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Fold in the apple pie filling.
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Spoon into muffin cups until nearly full.
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Evenly distribute the streusel topping as shown.
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Bake at 425F. for 5 minutes
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Lower temperature to 350F. and bake for an additional 15 minutes or so until toothpick inserted into the center of one of the muffins comes out clean.
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Cool on baking rack for about 10 minutes then remove from muffin tin.
I used a similar filling in my Apple Pie Pancakes and with a few tweaks this has the perfect consistency for a muffin mix-in. Peel core and dice 4 fuji apples and place in a saucepan with 2 tbsp sugar, 2 tbsp Earth Balance, 1 tsp cinnamon, 2 tsp cornstarch and a pinch of starch. Mix.Simmer for 7-8 minutes. Voila!
