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Vegan Apple Pie Muffins

Course Breakfast, Snack
Cuisine vegan breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

for the dry ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup vegan cane sugar
  • 3/4 tsp sea salt

for the wet ingredients

  • 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

for the streusel topping

  • 1/4 cup all purpose flour
  • 2 tbsp sugar
  • 2 tbsp Earth Balance

Instructions

  1. Preheat oven to 425 F.
  2. Prepare 10 regular sized muffin cups by spraying with non-stick cooking spray or lining with cupcake liners.
  3. In large mixing bowl combine dry ingredients with a whisk.
  4. In a separate smaller mixing bowl combine the almond milk with the apple cider vinegar an let sit for a few minutes.
  5. While that sits, make the streusel topping in a small mixing bowl, using fingers to combine and crumble.
  6. Add the remaining wet ingredients to the milk mixture and whisk well.
  7. Pour wet into dry ingredients and combine gently until just moistened.
  8. Fold in the apple pie filling.
  9. Spoon into muffin cups until nearly full.
  10. Evenly distribute the streusel topping as shown.
  11. Bake at 425F. for 5 minutes
  12. 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.
  13. Cool on baking rack for about 10 minutes then remove from muffin tin.

Recipe Notes

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!