These vegan muffins are a delicious addition to any holiday meal.  They are perfect for a vegan brunch, Christmas morning breakfast, mid-day snacks, or even served as a dessert with a little vegan vanilla ice cream!  Makes 12 vegan muffins.

What you need:

baking spray

3/4 cup plus 2 Tablespoons packed brown sugar

1/4 cup chopped pecans

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1 cup whole-wheat pasty flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

egg replacer – equivalent to 2 eggs

1 cup unsweetened apple sauce

1 teaspoon vanilla extract

3/4 cup soymilk or soycream (I prefer soy cream)

2 apples, peeled, cored and cut into 1/4 inch cubes

Preheat oven to 400 degrees.  Coat a muffin pan with baking spray.

In a small mixing bowl, mix together the 2 Tablespoons brown sugar, the pecans, and the cinnamon.

In a medium mixing bowl, whisk together the 2 flours, baking soda, and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until well combined.  Add the “eggs”, whisk together, and then whisk in the applesauce and vanilla.

Add in the flour mixture in 2 parts, alternating with the soy cream.  Whisk until combined and then stir in the apple chunks.

Pour the batter into the muffin holes equally and top each muffin with the pecan/sugar mixture you made earlier.  Bake for 20 minutes and check with a toothpick to ensure they are done.  Serve when cooled to your likeness!

This fantastic vegan muffin recipe will give you some tasty vegan snacks for any occasion!

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Tags: baked goods, breakfast, dessert, muffin, vegan brunch, Vegan Holiday