Apple Cinnamon Breakfast Muffins

These hearty muffins are full of juicy apples and warm cinnamon spices!

These muffins took me a few tries to get them right, each time I just wasn't satisfied - they were either too small, too ugly (for the photos you know) or just didn't taste right, they needed something more. I'm finally happy with these delightful muffins, just the right amount of cinnamon and lovely chunks of apples. I say these are for breakfast, purely because I made them just so I could eat cake for breakfast you know but as always, you eat them when you want, you'll love them.

If you love apples and muffins...

Check out my other muffin recipes for more inspiration!

Carrot Cake Muffins

Raspberry and Dark Chocolate Chip Muffins

Caramel Apple Pecan Loaf

Recipe

Prep: 10 minutes

Cook: 20-25 minutes

Serves: 10 muffins

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle

Ingredients

140g Oat flour

100g Plain flour

150g Light Brown Sugar

2 tbsp Ground flaxseed + 6 tbsp water

130ml Soya milk + 1 tbsp Apple cider vinegar

60g Applesauce

2 tsp Cinnamon

1 tsp Baking powder

1/2 tsp Baking soda

Pinch of salt

1 Apple chopped into small pieces

Method

✿Preheat the oven to 180degrees and line a muffin tray with cases. 

✿Mix together the soya milk and ACV and leave to the side for 5 minutes to create a 'buttermilk'. In a small bowl combine the flaxseed with water and leave to form a gel for 5-10 minutes this will be your 'flax egg'. 

✿In a large bowl, combine both flours, sugar, cinnamon, baking powder, baking soda and salt. 

✿Make a well in the centre and then pour in the soya milk, applesauce, flax egg and whisk together until combined but do not over mix. 

✿Fold in 3/4 of the chopped apple and then evenly spoon into the cases. Top with the remaining chopped apple pieces then bake in the oven for 20-25 minutes - this is dependant on how hot your oven is, my muffins were done at 20 minutes and still nice and moist, but bake for longer if you prefer a slightly drier texture.

✿Leave to cool before removing from the muffin tray. Best kept at room temperature in an airtight container. Enjoy!

Christina 

xx