Recipes.

Vegan apple cider breakfast muffins.

Ok ok. So I know I said I’d post this earlier but the day got away from me…so here I am watching my niece and nephew and logged in on my phone to post this recipe. Fingers crossed it actually works!

This is the first of a holiday series I’m going to do. You’ll see tons of holiday options for brunch (like this one), desserts, cookies and snack for entertaining and then some.

These muffins are lightly sweetened, refined sugar-free, gluten- free and vegan. They’re topped with a cinnamon-y streusel and they’re also delicious so you need to make them. Ok. Bye.

sincerely,

Les

ingredients:

  • 2 flax eggs (2 T flax meal + 6 T hot water)
  • 1/2 cup pure Apple cider
  • 1/4 cup melted coconut oil
  • 1.5 t vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup maple syrup
  • 1/2 cup almond flour
  • 3/4 cup oat flour (blend oats into fine powder)
  • 3/4 cup oats
  • 2 T coconut flour
  • 1.5 t Apple pie spice
  • 1.5 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 1 chopped Mcintosh apple (about a cup)
  • 1/4 cup raisins
  • 1/4 cup slivered almonds

for the topping:

  • 2T coconut sugar
  • 1.5 T vegan butter (melted)
  • 1/3 cup oats
  • 1 t apple pie spice
  • 1/4 cup slivered almonds

yields 12 muffins


method:

Preheat oven to 375F. Line a muffin tin with paper cups.


In a small bowl, using a large spoon,mix all wet ingredients. I’m another bowl, mix all dry ingredients minus the almonds, raisins and apple.

Mix wet and dry ingredients together and fold in apple, Raisins and almonds. Spoon mixture into muffin cups until 3/4 full.

In a small bowl or cup, melt vegan butter, ad stir in coconut sugar oats spice and almonds, spread on top of each muffin. Bake in oven for 18-22 mins (until toothpick comes out clean). ENJOY!

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