Vegan Apple and oat muffins
When I make vegan cakes I normally use flax-egg, but recently I’ve bought some egg replacer powder so I’m experimenting with it. These vegan apple and oat muffins came out really well – moist, spongy and not crumbly at all. I didn’t use too much sugar either so they are relatively healthy.
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the egg powder with the water until you get a smooth paste.
- In a large bowl mix the flour, baking powder, cinnamon, sugar and oats.
- Add the egg paste, grated apple, vanilla and oil, then stir. Add the hazelnut milk gradually until you get a smooth, not-too-thick batter.
- Spoon the batter into a muffin tin, lined with paper cups or into individual silicon cups.
- Bake the muffins for 20-25 minutes, until golden, then rest them on a tray for 5 minutes, then move them to a wire rack to cool completely.