Start your day with delicious plant-based apple muffins! These tasty treats are perfect for breakfast or a snack, combining the natural sweetness of fresh apples with warm, comforting flavors. Easy to make and full of wholesome ingredients. Savour the perfect balance of moistness and flavor in every bite!. They taste best when still warm and drizzled with maple syrup.
I’m a big lover of pancakes for breakfast. I especially like the smaller ones. But when I made these muffins for the first time, I knew immediately that I had knocked it out of the park.
The dough is prepared as quickly as with pancakes, but since it is immediately poured into the muffin molds and topped with apple slices, they only have to be put in the oven, Bingo!
Especially when you have guests for brunch, it’s super handy. You can take good care of other stuff during the baking time.
This is perfect for when you have guests for brunch! You’ll be able to focus on other things while the baking is in progress!
apples
Since ancient times, people have been enjoying the bounty of apples as part of their daily diet. In Greek, English, and French, its name actually means „fruit.“ In the Western world, it’s known as the ultimate thirst-quencher and a powerhouse of nutrition. In the world of nutrition, apples are the ultimate symbol of health and a sign of a long, happy life.
If, contrary to expectations, you haven’t eaten everything (I can’t believe that this may happen… ;), the muffins can be kept in a well-sealed container for up to two days in the refrigerator. Simply warm up briefly afterward in the oven or microwave and serve.
Don’t over-mix
When mixing the wet and dry ingredients, avoid overmixing. This is crucial to ensure your muffins are soft and fluffy. You’ll only need about 20 strokes to mix it all. You might see a few lumps in the batter, but that’s normal. Remember, don’t overmix!
I’d love some pink pieces of apple, please!
Have you ever colored apples with beet juice? It’s such a fun way to add some extra flair to your fruit plate.
Quick and moist apple Muffins for breakfast
These quick, moist breakfast muffins with apples look great on a brunch buffet. They taste best when still warm and drizzled with maple syrup.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6
- Category: Baking
Ingredients
DRY INGREDIENTS
1/3 cup oat flour, or blended oats
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tbsp chia seeds
WET INGREDIENTS
3 tbsp water
1/2 tsp vanilla powder
3/4 cup plant-based milk (I used rice/almond)
1 tsp apple cider vinegar
1 small ripe banana mashed
1 pinch salt
1 tsp coconut oil, melted
1 tbsp maple syrup
2 red apples
TOPPING
2 tbsp slivered almonds
2 tbsp lemon juice (* if you color the apple slices, skip it)
1 tsp demerara sugar or coconut blossom sugar
2 tbsp beet juice, optional for coloring
1 tbsp lemon juice
1 tbsp water
Maple syrup for drizzling
Instructions
1. Preheat oven to 200°C/390°F, grease or line 6-7 muffin molds or a 4″x19.5″ | 10x24cm loaf pan.
2. Prepare the chia egg, mix chia seeds and water, and let gel for 10 min.
3. Cut apples into quarters and core, then cut into thin slices and drizzle with lemon juice* (skip this step if you dye the apples in the next step).
4. *If you want to dye the apples, mix all ingredients for the coloring and pour the liquid over the apple slices in a wide bowl. Let it sit and soak.
5. Mix milk with apple cider vinegar to curdle and set aside.
6. In a bowl, mix coconut oil, maple syrup, and mashed banana and fold into the dry ingredients until well combined (you may blend it for a smooth consistency).
7. Do not over-mix the batter; it will cause dry muffins. Stir until flour is just incorporated; a few lumps are fine.
8. Pour the batter into the molds or loaf tin and arrange sliced apples.
9. Toss over almonds and sprinkle with the sugar.