Vegan apple muffins
Hey mama! How are you?!
I literally can’t believe it’s already October, I mean like wtf, the year is almost over.
I have to admit I’m pretty excited about going full force into the holiday season now that Jack is walking and (kinda talking). I now totally get why people go crazy with decorations and presents and costumes and everything in between! It’s the look on their face and that sweet authentic excitement for what’s in front of them.
Stefan and I took Jack to Bates Nut Farm over the weekend and as soon and his little feet his the ground he was off. He was obsessed with touching and sitting on all the pumpkins. It was so sweet!! He would literally sit on a pumpkin and then swing his leg over onto another one, like the funniest pose I’ve ever seen. See below!
Being with family and creating memories Jack will only remember through pictures is what life’s all about right?
Life (for me anyway) is also about muffins, or any kind of baked goods. I had lots of apples leftover from our apple picking adventure so I decided to make some muffins, and this recipe is so good!
Let’s get right to it shall we.
Ingredients for the apples:
- 2 apples peeled and chopped into 1/4 pieces
- 1 tbsp brown sugar
- 1 tsp cinnamon
Ingredients for the batter:
- 1 1/4 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup coconut oil
- 1/2 cup apple sauce
- 1/3 cup almond milk
Preheat oven 375° and lime your muffin tin or grease with a little coconut oil.
In a small pan sauté the apples, cinnamon, and brown sugar for 5 minutes over medium heat. Apples will soften and caramelize.
Stir together all of the dry ingredients and then add the apple sauce, coconut oil, and almond milk. Stir until combined and then fold in the apples to the batter.
Fill the muffin tin and bake for 17 minutes.