Vegan Applesauce Muffins
Servings: 12 muffins
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Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup coconut sugar
- 1/3 cup vegetable oil
- 2 flax egg let sit 2 tbsp flax seed with 6 tablespoons water for 5 minutes
- 1 cup unsweetened apple sauce commercial
- 1/4 cup plant milk
- 1 teaspoon vanilla
- 1 cup raisins
- 1/4 cup finely crushed walnuts or seeds such as pumpkin seeds
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, allspice, and coconut sugar.
- In a medium bowl, whisk together the flax egg, applesauce, plant milk and vanilla. Stir until well mixed.
- Pour the well-blended wet mixture into a large bowl with the dry ingredients and stir 3-4 times, using a large wooden spoon.
- Add the raisins, and crushed nuts and mix until just combined, about 6 times. Don't worry if not all the flour is mixed in. Do not over mix.
- Spoon or scoop the batter into silicone muffin cups or a lightly greased muffin tin. Fill each cup 3/4 fill.
- Place the muffin tin in the oven and bake for 25 minutes.
- Test for doneness by inserting a tester into the center of one of the muffins. When it comes out clean, the muffins are ready.
- Remove from oven and let muffins cool for a minute in the tin.
- Remove muffins and finish cooling on a baking rack.
Notes
You can use homemade applesauce but it contains less liquid than commercial applesauce and your muffins will turn out drier.
You can use dried currents or cranberries instead of raisins.
For a lower fat muffin, reduce oil to 1/4 cup and increase plant milk to 1/3 cup.
Coconut sugar will give you a less sweet muffin with a slightly denser texture and taste than granulated sugar. If you prefer a lighter, sweeter muffin, you can replace it with granulated or brown sugar.