Recipe by Stephy Turner
I found the original recipe in The Garden of Vegan cookbook, but I've had to make quite a few modifications to suit my temper-mental oven, our high altitude, and my tastes. My daughter loves them and requests them weekly. We think it's the perfect not-too-sweet breakfast muffin. They are quite moist, and are best eaten within a day of making.
Top Review by stitchitter
Wonderful! Not only are these moist and flavorful, they're VEGAN! My bacon-loving friends loved these too! And, on top of all that, you adjusted the recipe for altitude. I'm not sure where you're at, but this worked perfect for me up at 8100ft.
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon cinnamon
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1⁄2 cup ground flax seeds
- 1⁄2 cup granulated sugar
- 1 1⁄2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 apple, finely chopped (I usually use Gala, and leave the skin on)
- 1 cup water
- 1⁄4 cup olive oil
- 1 (111 g) unsweetened applesauce
Directions See How It's Made
- Preheat oven to 400°F.
- In a small bowl stir together the first portion of cinnamon and sugar; set aside.
- Mix the dry ingredients together in a large bowl. Make a well in the centre and dump in the wet ingredients and chopped apples. Stir until just mixed.
- Spoon into lightly oiled muffin pan, and sprinkle with the reserved cinnamon sugar.
- Bake for about 15 minutes, or until a toothpick inserted in the centre comes out clean.