Two recipes in one day! I’m getting ready to spend reading week with my love in Montreal, so naturally I am baking up a storm. Lots of yummy goodies to bring along with me. These muffins are so delicious and they filled my house with the scent cinnamon goodness, amazing. I did not make mine vegan, but I have added a vegan option for those of you who wish to try it. Enjoy!
I know that some people have minor allergic reactions to the film found on store-bought apples, so I often use this trick* when organic apples are not available.
*A little trick for getting that gross wax off of store-bought apples: Fill a bowl with warm water and add 3 tbsp of vinegar or lemon juice. Let apples soak for 30-40 minutes, make sure to spin them around every so often. Scrub apples with a cloth and the wax should come off, the acid helps loosen it up.
Cinnamon Apple Muffins (Vegan Option)
- 2 cups flour (1/2 Whole Wheat and 1/2 All Purpose)
- 2 cups diced apples, preferably organic
- 2 eggs, preferably free range and organic (sub 2 flax or chia eggs)
- 1/2 cup softened butter (sub coconut oil)
- 1/4 cup flax and chia meal
- 1 1/2 tbsp baking powder
- 1 cup brown sugar cane
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3 tbsp cinnamon
- 2 tbsp hemp milk
Preheat oven at 375 degrees F, line a muffin tin with papers or grease with coconut oil. Beat the butter (oil), eggs, sugar and vanilla until smooth. Stir in the flax/chia meal and diced apples. Sift in the flour, baking powder, salt and cinnamon. Mix well, add hemp milk if mixture is too dry. Scoop into muffin tin, and bake for 30 minutes. Check the middles with a toothpick to make sure they are fully cooked.
Brush muffins with melted butter or coconut oil and dip tops into a small bowl of granulated sugar and cinnamon for a festive look.
Yields about a dozen large muffins or twenty mini muffins.