Muffin Mondays: Jessie Bea’s Vegan Apple Muffins

Hello, fresh cracked pepper readers! Jen sweetly asked me to write a post for her new series, Muffin Mondays. I’m Jessie Bea from Jessie Bea Eats, and here’s my contribution:

Autumn in upstate New York is one of the biggest reasons why I’ve lived here for most of my life. Sure, Syracuse winters are pretty tough, but I like snow, outdoor winter activities, and hot cocoa, so it really isn’t a problem for me. And sure, we might get 30 °F weather in October sometimes, but the leaves are pretty, the apples ripe for picking, and hot mulled cider is one of the best things in the world, if you ask me. It all evens out.

That being said, I have many pounds of handpicked apples from Beak & Skiff Apple Orchard in Lafayette, N.Y. to use up. This recipe for Autumn Apple Muffins is a great way to have a quick, seasonal and healthy breakfast treat. The recipe makes 6 muffins, which is perfect for those of us living alone. I hate wasting baked goods when I make too much! Another bonus of making this recipe is that most 6 cup muffin tins fit inside my toaster oven, which makes these take even less time.

Jessie from Jessie Bea Eats

Jessie from Jessie Bea Eats

Autumn Apple Muffins

makes 6 muffins

Preheat (toaster or regular) oven to 375 degrees.

Dry Ingredients:
¾ cup flour (either all purpose or whole wheat pastry, or a combination of both)
2 tablespoons brown sugar, packed
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
pinch of salt

Wet Ingredients:
½ cup apple cider or apple juice
3 Tbsp canola oil
½ capful vanilla extract
¾ cup apple, finely diced (I used Jonagold)
sliced almonds (optional)

Directions:

Stir together dry ingredients in a medium mixing bowl. Combine wet ingredients, except for the apple, in a measuring cup. Add wet to dry and mix until just combined. Fold in apples.

Divide batter evenly between 6 muffin cups (either greased, or with muffin liners), top with a few sliced almonds. Bake for 20-22 minutes. Let cool slightly, then enjoy!

Advertisements

6 responses to “Muffin Mondays: Jessie Bea’s Vegan Apple Muffins

  1. How delightful to find a healthy recipe that makes only 6 muffins. This is great for at home or great to take to a friend. Thanks Jessie Bea.

  2. hi, thank you very much for this dairy free recipe. i’ve already tried it 3x. liked the results each time. i would just like to know how to double the muffin output, do i double all ingredients? thanks again.

  3. Reblogged this on and commented:
    Extremely easy and we all enjoy them. I leave the almonds out and add a little extra cinnamon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s