These vegan apple muffins are easy, delicious, and filling. Half whole wheat to amp up the nutrition, while maintaining a good crumb. They’re my new favorite!
- 3 Tbsp ground flax seed
- 8 Tbsp water
- 1/2 cup vegan margarine (I used Earth Balance)
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/8 cup applesauce
- 1 1/2 tsp pure vanilla extract
- 1 small apple, chopped into 1-cm chunks
- 1 cup whole wheat pastry flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- Coarse sugar, for sprinkling on top
- Heat your oven to 425ºF and generously grease a 12-cup muffin pan.
- Combine the flax seed and water in a small bowl to make a flax egg, and set aside. In the bowl of a stand mixer, add the margarine, light brown sugar, and granulated sugar. Use the paddle attachment to beat until homogeneous and a bit fluffy, about 2 minutes. Scrape down the sides as needed.
- Add the flax egg and the applesauce and beat until combined, another minute or so. Add the vanilla and beat, then mix in the chopped apples.
- Combine the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together, then add to the wet ingredients and mix just until combined – do not overmix.
- Divide evenly between the muffin cups; they should be about 2/3 to 3/4 full. Generously sprinkle the top of each with coarse sugar.
- Bake for 5 minutes, then lower the oven temperature to 350ºF and cook for another 15 minutes or so, until the tops are just barely starting to turn a bit golden and a pick inserted into the center comes out clean.
- Remove using a fork and quick fingers and transfer to a wire rack to cool. Let cool for about 30 minutes before eating, and cool completely before storing.
If you can’t find whole wheat pastry flour, sub with 1/2 cup all-purpose and 1/2 cup whole wheat.
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Keywords: fall, apple, muffin, vegan, autumn