Name: Vegan Apple and oat muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup wholewheat flour; 1 cup rolled oats; 2 tsp baking powder; ½ cup muscovado sugar; 2 tsp cinnamon; 1 apple, grated; 1 tsp egg replacement powder mixed with 2 Tbsp water; 1 tsp vanilla extract; ⅓ cup sunflower oil; 1 cup hazelnut milk (approx.)

Vegan Apple and oat muffins

17 Oct 2021

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

1 cup wholewheat flour
1 cup rolled oats
2 tsp baking powder
½ cup muscovado sugar
2 tsp cinnamon
1 apple, grated
1 tsp egg replacement powder mixed with 2 Tbsp water
1 tsp vanilla extract
⅓ cup sunflower oil
1 cup hazelnut milk (approx.)

Instructions

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.