I made this recipe for two reasons: 1. I really wanted to make a muffin recipe, and 2. I really wanted to use my square muffin tin because I haven’t used it in so long! I’m so glad that I can be swayed so easily to start experimenting, because these muffins turned out amazing! I was so shocked upon first bite, that I texted my boyfriend (what a tolerant man), my mom, and all of my Twitter followers that I had just succeeded in making the best muffin ever! It’s moist and sweet, but not too sweet. It has a nutty quality from the almonds and the flax…AND it’s made without dairy and fat! Holy crud, there IS such a thing as a healthy muffin J(I’m only joking…because I have been making healthy muffins for awhile now, so this wasn’t a sudden epiphany)
This is my new favorite flour! Can’t wait to try that scone mix too…
Now, I want to mention the measurements. I recently went to a lecture on baking (so much fun! Thanks so much to Julie and Susan at KingArthur Flour!) where I was reminded about the power of weight versus cup-measurement. I’ve always known that weight is more precise, but every once in awhile, it’s actually important to use that knowledge. I used my new bag of King Arthur Flour: White Whole Wheat flour in honor of this recipe, and I was super pleased with the results! (As you know, I usually mix white and wheat flours in all of my recipes, so this bag of flour took that step out for me.)
Vegan Apple Almond Muffins
(makes 8 standard muffins)
80g flour (appx. ¾ cup)
25g flax seed meal (appx. ¼ cup)
25g quick oats (appx. ¼ cup)
70g brown sugar (appx 1/3 cup)
3 Tbs. Splenda
1 tsp. baking powder
½ tsp. salt
1 tsp. corn starch
1 tsp. cinnamon
1 tsp. vanilla extract
½ cup unsweetened almond milk (I used Silk)
½ tsp vinegar
2 Tbs. soy yogurt (I used WholeSoy Plain)
1 medium-large apple, shredded* (I used Jonagold)
¼ cup toasted almonds, chopped
~Preheat oven to 350 degrees F. Spray or line 8 spaces in your standard muffin tin.
~In a small bowl, combine your unsweetened almond milk and vinegar and set aside.
~In a large bowl, combine all of your dry ingredients. If you’re weighing your ingredients, I find it easiest to place your empty bowl on your scale, zero it out (tear), then add the ingredients, one at a time, adding them up as you go. *If you haven’t shredded your apple yet, you can now shred your apple directly into the bowl with your dry ingredients (I use a good old fashioned paddle-handle cheese grater); or you can use a food processor to shred your apple and add it into the dry ingredients. Stir the apple into the dry ingredients until it is well dispersed. Then, add the milk/vinegar and yogurt. Stir in the almonds. Scoop the batter into the muffin tin, evenly distributing it. Bake for 25-30 min, or until your toothpick comes out clean. Let cool and enjoy!
These muffins are so moist, and should only be left on the counter for a couple of days (seriously, yours lasted that long?), otherwise store them in the fridge!
Strike up a conversation: I’m running the half-marathon on Sunday! What are you doing for your health this weekend?