These Vegan Apple and Oat Muffins are a healthy and delicious breakfast or snack. I love the chunks of apples in the recipe, they stand out from the sponge and add a lovely sweet flavour.
This recipe makes 12 delicious and spongy cupcakes, which can be eaten for up to 3 days.
Both apples and oats have lots of goodness that are great to have in the morning. Muffins are great for a quick breakfast or an on the go snack. The combination of apples and oats are great for giving you lasting energy for hours.
Try drizzling honey or syrup on top for some extra sweetness and delicious flavour. These also go great with cream or icecream if you are having these for dessert. You can also try warming these up in the microwave.
Apples are a great ingredient in baking and especially cakes. They are full of goodness and add a natural sweetness to your treats.
Nutritonal Information Per Muffin;
Calories: 191.08
Fat: 1.6g
Carbohydrates: 40.90g
Fiber: 2.35g
Protien: 4.05g
Calcium: 94.58mg
Iron: 1.6mg
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Katie
Apple & Oat Muffins - Makes 12
Ingredients
1 ½ Cup Plain Flour
1 Cup Oats
1 ½ tsp Cinnamon
½ tsp Ground Ginger
2 ½ Baking Powder
1 Cup Vegan Milk - We use Oat milk but any plant based milk will work
1 Flax Egg (1 tbsp flaxseed + 2 tbsp water)
1 tsp Vanilla
½ Cup Maple Syrup - You could use agave nectar to make it slightly healthier
½ Cup Diced Apple
Method
Preheat the oven to 180c.
In a bowl, whisk together flour, oats, cinnamon, ground ginger and baking powder.
In a separate bowl, whisk together the milk, flax egg, syrup and vanilla.
Then add the oil to the wet mix a little at a time.
Which the wet ingredients with the dry ingredients.
Let sit for 5-10 minutes to give the oats time to soak up the moisture.
Spoon the mix into 9 cupcake cases, filling them about half way.
Bake for 20-25 minutes.
Serve
Enjoy!
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