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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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.

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the egg powder with the water until you get a smooth paste.
  3. In a large bowl mix the flour, baking powder, cinnamon, sugar and oats.
  4. 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.
  5. Spoon the batter into a muffin tin, lined with paper cups or into individual silicon cups.
  6. 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.