This one of my favorite vegan muffin recipes. The crumbly, sugary topping makes them taste like gooey caramel apples – minus the sticky fingers and face! I suppose you could leave out the topping to make these a bit healthier, but it really adds a great taste and texture to these muffins. I like the fact that this recipe calls for a mix of whole wheat and all-purpose flours. Again, you could try converting the whole mix to whole wheat flour, but they do have healthy oats in there and are already way more nutritious than any non-vegan store-bought variety anyway. I’ve got a few super healthy muffin recipes coming… but in the meantime, enjoy these tasty little guys.
Remember that with all muffin recipes – and especially those containing whole wheat flour – it’s important not to over-mix your batter. You really just want to fold it together a few times, and a few lumps here and there are OK. Over-mixing leads to dense/dry muffins – and no one wants that!
- 1 cup (250 mL) all-purpose flour
- ¾ cup (175 mL) wholewheat (wholemeal) flour
- ¾ cup (175 mL) quick-cooking rolled oats
- 1-3/4 tsp (9 mL) baking powder
- 1 tsp (5 mL) cinnamon
- ¾ tsp (4 mL) baking soda
- ¼ tsp (1 mL) salt
- ¾ cup (175 mL) soy milk
- ¾ cup (175 mL) vegetabIe oil
- 1 vegan egg (Ener-G egg replacer works great)
- ⅔ cup (150 mL) packed brown sugar
- 1 tsp (5 mL) vanilla
- 1 large apple, peeled, cored and diced
- ⅓ cup (75 mL) packed brown sugar
- ⅓ cup (75 mL) chopped pecans
- ¼ cup (50 mL) whole wheat flour
- 2 tbsp (25 mL) vegan margarine, melted
- 1 tsp (5 mL) cinnamon
- Topping: In bowl, stir sugar, pecans, flour, margarine and cinnamon; set aside.
- In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk soy milk, oil, vegan egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend. (Don’t over-mix – that leads to dense muffins!)
- Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
These freeze very well – Toss a frozen muffin in your lunch bag in the morning, and it will be ready to eat by lunchtime!
ohhhh i made these last night and they are AWESOME! i couldnt find pecans so i used roasted hazlenuts, and used baking paper to line the muffin tins. they look gorgeous and taste great – not too sweet – and the topping does add some crunch. yay thankyou!!!
Hi Tess, thanks so much for trying them and for letting me know! Glad they turned out so well for you. Hazelnuts would be very yummy! Let me know if you try the pineapple-carrot ones. They’re even more moist and great with 100% wholewheat flour! X
Made them. Eat them. Loved them. I used walnuts, added wheat germ, added chia seeds, and used coconut oil instead of veggie. Yummy!
Hi Babs – Thanks so much for taking the time to comment. I’m glad to hear that coconut oil works well, I’m definitely starting to use it more&more in my recipes :)
Just came out of the oven and I couldn’t resist….holy wow they’re good!
Replaced the nuts with pumpkin seeds because it was all I had, good choice!
Hi Alix, I’m glad you like the muffins. Pumpkin seeds are a great replacement – so high in protein and zinc! Thanks for taking the time to comment… :)