While running our BnB in Edinburgh we offered Vegan Breakfasts with everything made from scratch. This quick and easy spiced apple muffins recipe was one of the original recipes that we used. With practice I ( and my husband – not a chef ) could have it in the oven and on the table in half an hour, warm and fragrant as our guests sat down for breakfast.
This muffin was the base for another recipe, Blackberry Apple Muffins and you could easily use pears instead.
For more ideas to start you could read our guide to how to make a plant-powered breakfast.
Spiced Apple Muffins
Ingredients
- 220g plain white flour or GF baking mix
- 80g brown sugar
- 60ml rapeseed (canola) or sunflower oil
- 150ml oat milk
- 2 Granny Smith apples, grated or cut into a small dice – skin on
- 1 tbsp chia seeds
- 45ml water
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
Method
In a small bowl, mix the chia seeds and water together, this becomes your egg alternative, set it aside.
In a mixing bowl sieve plain white flour, baking powder and spices, mix together.
Grate or dice your apples – both ways work, grating will make a moister mix, I prefer small cubes of apple. Add this to the flour/ spice mixture to coat the apple, this stops them all sinking to the bottom of your muffins.
Pour the oat milk, oil and chia seeds into a mixing bowl. Use a stick blender to combine the mixture, add the brown sugar and baking soda and quickly blend. Pour this mixture into the flour and apple mixture, stir to combine.
Spoon into 6 – 8 muffin or mini loaf Bake at 200ºC for 5 minutes then turn the oven down to 180ºC for 15 to 18 more minutes until cooked through.
Food allergens that need to be clearly identified on food packaging differ around the world. This spiced apple muffin recipe is free from egg and dairy (and all other animal products) making them vegan. It also free from peanuts, tree nuts, sesame, soy but it does contain gluten. To make a gluten free version simply use a gluten free flour blend and your favourite plant-based milk.
