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?
Oh these look wonderful muffins. I have never seen a square muffin tin, now you have got me wanting to hunt one down.
I love King Arthur flour and just used that very some type last night for muffins I made (except they failed…not the flours fault).
Have a great time running I will be chilling with my kids, husband, and mother-in-law who will be coming to town.
You had me right up until that little what are you doing for your health this weekend zinger right on the end!? Ha ha. Now I’m feeling guilty that my first (and honest) answer was nothing. Maybe I’ll have to rethink that. Good luck on your half-marathon!
That’s ok Jen! Sometimes, the weekends are for lazy enjoyment and the weekdays are for being as healthy as possible…sometimes 🙂
Thanks for all of the well wishes!