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Vegan Cinnamon Apple Cider Muffins -Apples and a crunch cinnamon topping come together in Vegan Cinnamon Apple Cider Muffins to make a perfect sweet breakfast

Vegan Cinnamon Apple Muffins

  • Author: Abby Thompson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
  • Category: Breakfast

Description

Sweet apples and a crunchy cinnamon topping come together in Vegan Cinnamon Apple Muffins to make a perfect sweet breakfast!


Ingredients

  • r the flax egg:
  • 1 tablespoon ground flax seed
  • 3 tablespoons warm water
  • For the muffins:
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup olive oil
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup apple cider
  • 1 cup chopped apple
  • For the topping:
  • ⅓ cup all purpose flour
  • ½ cup brown sugar
  • 3 tablespoons coconut oil

Instructions

  1. Mix together the ground flax seed and water and set aside. This will form your ‘flax egg’ and gel up while you prepare the other ingredients.
  2. Preheat oven to 350 degrees F. Line and grease a muffin tin lightly and set aside.
  3. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
  4. In a large bowl, whisk together the olive oil, granulated sugar, brown sugar, vanilla, flax egg,and apple cider. Whisk until combined and creamy.
  5. Gradually add in the flour mixture and the chopped apple until batter starts to come together and no flour streaks remain. Do not overmix, this will result in tough muffins!
  6. – To make the topping, combine the flour, brown sugar and coconut oil together with your hands, breaking up the coconut oil until small pieces are made and it takes on a streusel texture.
  7. – Scoop muffin batter into the tins with a ¼ cup scoop, making sure the batter comes just about ⅔ of the way up the cups. Top each with the streusel topping (I used about 1 tablespoon per muffin). Bake for 25-30 minutes, until the tops are golden and spring back when lightly touched.