Name: Vegan Apple Muffins
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 cups all purpose flour ((250g)); 1 cup light brown sugar ((200g)); 1 teaspoon baking soda; 0.5 teaspoon salt; 1 teaspoon cinnamon ground; 0.25 teaspoon nutmeg; 0.75 cup vegan buttermilk ((180ml) (1 tbsp lemon juice (id:26948b74-c756-45ae-907d-cc9c70ae7a00) + soy milk (id:f55b9a41-1b75-4309-a602-4ad39108579f) up to the 0.75 cup (180ml) line)); 0.25 cup canola oil ((60ml) or vegetable oil); 1 teaspoon vanilla extract; 2 tbsp applesauce; 1 cup apple (chopped (125g) peeled, plus more to add directly to the tops of the muffins before baking)

Instructions

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1

Preheat the oven to 180°C (350°F). Spray a muffin tray with non-stick spray.
2

Sift all purpose flour (2 cups), light brown sugar (1 cup), baking soda (1 teaspoon), salt (0.5 teaspoon), cinnamon ground (1 teaspoon), and nutmeg (0.25 teaspoon) into a mixing bowl. Mix together.
3

Prepare the vegan buttermilk (0.75 cup) by adding lemon juice (1 tbsp) to a measuring jug, then filling with [soy milk] up to the 0.75 cup line. Let it curdle.
4

Add the vegan buttermilk (0.75 cup), canola oil (0.25 cup), vanilla extract (1 teaspoon), and applesauce (2 tbsp) to the dry ingredients and mix into a thick batter. Do not overmix.
5

Fold in the apple (1 cup).
6

Divide the batter evenly into the muffin partitions of your muffin tray. Add a few extra pieces of [chopped apple] directly to the tops of the muffins before baking.
7

Bake at 180°F for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
8

Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.