A couple weekends ago, my family and I went to my husband’s grandparent’s farm. We were loaded up with everything from apples, to raspberries, to pumpkins, to potatoes. I used the raspberries in the Raspberry Crumble Muffins awhile ago. Ever since we got home the apples have been taking up residence on our kitchen counter. My hubby finally was sick of them just hanging out and told me to take some time to deal with them. For some, this might seem super rude and would backlash at the thought of being sent to the kitchen. I, on the other hand, appreciated this. I LOVE to cook and spend time in the kitchen. With our kids and our busy schedules, I tend to not spend as much time as I would like.
Everything else always precedence over baking some muffins. I mean seriously, bake some muffins or play with the kids, or do laundry? You get it I’m sure! The muffins are not essential to day-to-day life here and therefore had been put on hold for many, many days now. I also should note that I made some applesauce in the crockpot today too and we still have about 15-ish apples left to deal with. We came home with A LOT of apples!
Now, I will warn you… These are not overly sweet and are decently “healthy.”
Vegan Apple Muffins
1 1/2 cups whole wheat flour
1/2 cup oatmeal, instant
1/2 cup brown sugar
1/2 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
few dashes of both nutmeg & ground ginger
1 cup unsweetened applesauce
1/8 cup vegetable oil
1 cup chopped apples
*Optional: raw sugar for topping
1. Pre-heat oven to 350 degrees F. Line muffin pan with liners or grease.
2. In a large bowl, combine all dry ingredients (not applesauce, oil, and apples) until well combined.
3. Add applesauce and oil. Stir well.
4. Add small chopped apple pieces. Stir well.
5. Scoop muffin mixture into muffin cups, about 3/4 the way full. Optional: sprinkle with raw sugar.
6. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
7. Transfer to a cooling rack. Once cool, store in an airtight container or freeze.
Notes: This will make approximately 12-14 muffins.
Notice the raw sugar sprinkles and the apple chunks? YUM! Enjoy!