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Looking for new vegan dessert ideas? Try these gluten-free and vegan apple muffins topped with nuts: delicious and easy to make, aperfect for a vegan breakfast.
- Margarine 2 tbsp, vegan
- Apple 2, Golden Delicious, peeled, cored and diced
- Apple puree 150 g, or sauce
- Almond milk 250 ml
- Brown sugar 85 g, light
- Sunflower oil 3 tbsp
- Vanilla extract 1 tsp
- Flaxseeds 1 tbsp, ground, mixed with 3 tbsp water
- Flour 225 g, gluten-free
- Baking powder 1 tsp, gluten-free
- Bicarbonate of soda 1/2 tsp
- Salt 1 pinch
- Walnut 12, halves
- Icing sugar for dusting
- Preparation time
- Cooking time
- Recipe category Breakfast
- Recipe yield 8
How to make gluten free and vegan apple muffins
To prepare vegan apple muffins start preheating the oven to 180°C (160° fan).
Line a 12-hole muffin or cupcake tin with paper cases.
Melt the margarine in a saute pan set over a medium heat.
Add the apple and saute until soft and golden, about 6-8 minutes.
Remove from the heat and set aside.
Briefly whisk together the apple puree, almond milk, sugar, sunflower oil, vanilla, and ground flaxseed mixture in a large mixing bowl.
Add the flour, baking powder, bicarbonate of soda, and salt, and fold well until a rough batter forms.
Add the sautéed apple and fold again to incorporate.
Divide the batter between the paper cases and top each with a walnut.
Bake for 20-25 minutes until golden and slightly risen; a cake tester should come out clean from their centres.
Remove the vegan apple muffins to a wire rack to cool before serving with a light dusting of icing sugar on top.