I created this recipe because I recently made some delicious apple cinnamon scones (not my recipe) from the Engine 2 cookbook, my favorite vegan cookbook on the market!
I was looking for a recipe that didn’t require any nut flour, so I made this recipe using my plain oatmeal bread recipe. They turned out so moist and tasty!
The easy part is that I cooked the chopped apple in the microwave to quickly add it to the batter, but you could also cook them on the stove top. Leave the skin on as well, as this gives you all the wonderful nutrients from the apple.
Give this recipe a try, and I’m positive you will not be disappointed. The only way these muffins would be dry is if you bake them too long. Once the tops are firm, remove them from the oven and you won’t have a problem.
Below is the muffin pan I used. I bought it at Target and I love it! The cups are a soft silicone with a flower shape, but the top of the pan is hard, so it doesn’t fold over. LOVE IT!!!!
Vegan Apple Cinnamon Oatmeal Muffins
- 3 cups oats blended into flour
- 3 Tbsp. flaxseed meal
- 3/4 cup oat milk or any other non-dairy milk will work
- 1/4 cup water
- 1/4 cup pure maple syrup
- 1 Tbsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. apple cider vinegar
- 1/2 tsp. salt
- 1 apple, finely diced I used a gala apple
- 2 Tbsp. water
- Preheat oven to 325 degrees (I know... not 350, they will dry out). Since you are hopefully using a silicone baking pan, there is no need to grease the pan, however, if you are using a metal pan, then insert baking cups (I like the foil ones).
- Grind the oats in a blender, then transfer to a bowl and set aside.
- Before making the batter, chop up your apple and place in a bowl with the 2 Tbsp. water and microwave for 2 minutes. If you are not a microwave fan, you can also cook them on the stove.
- Now add the rest of your ingredients to the bowl of ground oats. Once the apples are done in the microwave, drain them and add to the batter.
- Mix the apples into the batter well, then use a 1/4 cup measuring cup and pour the batter into each muffin cup.
- Bake for 15-18 minutes, or until the tops of the muffins are slightly firm.