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!
Tagged as: baked goods, breakfast, dessert, muffin, vegan brunch, Vegan Holiday
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