Apr 30, 2012

vegan fresh apple muffins

I've had several requests for vegan bakery recipes in the past few months.  I know good vegan baked goods exist (The Grit in Athens, Georgia is proof; they make some of the BEST cake I've ever tasted, vegan or otherwise).  I'm just personally not very versed in vegan baking, but would love to learn.

So, when we walked into the Cleveland Public Library this past weekend, 150 Best Vegan Muffin Recipes was the first thing that caught my eye.  I'm sure I was quite the sight as I nearly ran into bookshelf after bookshelf as I flipped through the book while trying to stay near my husband (since that library is so huge that you literally could get lost in there).  Every single muffin recipe just looked soooo good.

Yesterday, I tried the recipe for fresh apple muffins.  They turned out small (see note below*), but they were amazing.  I know I shouldn't have been surprised about such a delicious vegan muffin, but I was.  They tasted great right out of the oven, but actually softened up as they sat covered for awhile.  They're fresh, moist, and very flavorful.

If you're ready to get over your fear of vegan bakery, this is the one to try. 

Vegan Fresh Apple Muffins
Recipe adapted from 150 Best Vegan Muffin Recipes by Saulsbury
Makes 12-18* muffins

  • 1 c all-purpose flour
  • 1/2 c whole wheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg (I didn't have any, so I substituted pumpkin pie spice)
  • 3 tbsp ground flax seeds
  • 1/3 c light brown sugar
  • 1/3 c sugar
  • 1/2 c vegetable juice
  • 1 1/2 tsp vanilla
  • 1 1/2 c chopped, peeled apples (~2 large apples)
*This recipe originally said it would yield 18 muffins.  The pictures shown are from when I made the muffins in this manner.  They ended up very small when divided into 18 muffins.  I would make them into 12 larger muffins, adding more baking time if needed.

Preheat oven to 375 degrees.  Grease 12-18* muffin cups or use cupcake liners.  In a large bowl, mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt and nutmeg/pumpkin pie spice.  Set bowl aside.

In a blender, blend flax seeds and 1/2 c water for 1 minute until thick and frothy.  To the flax seed mixture, add brown sugar, sugar, oil and vanilla.  Continue to process mixture for about 2 minutes.  Pour the flax seed mixture into the flour mixture and stir just until blended.  Fold in apples.

Divide batter evenly into the prepared muffin cups.  Bake for 25-28 minutes or until toothpick inserted in the center comes out clean.  Let muffins cool in the pan on a wire rack for about 5 minutes.  Then remove muffins from the pan and let them continue to cool on the wire rack.

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