The children will be jumping out of bed once they get a whiff of these vegan delights in the morning.
- 1 1/4 cups apple, diced into small pieces
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 large egg OR equivalent amount of egg replacer product to keep vegan
- 1/2 cup granulated sugar
- 1/2 cup Almond Creamer/ Coffee Creamer
- 1/3 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt, or to taste
- Caramel sauce, optional for drizzling
- Preheat oven to 180C.
- Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside.
- To a medium bowl, add the apples, cinnamon, flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
- To a large bowl, add the egg, sugar, Creamer, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
- Add the apples and any loose flour from the bottom of the bowl and stir to combine.
- Divide batter equally among the cavities of the prepared pan.
- Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
- Bake for about 21 to 24 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter.
- All muffin pan sizes, ovens, climates, juiciness of apples, vary so bake until done given your variables. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
- Optionally before serving, drizzle with caramel sauce.