Description
These vegan apple cinnamon muffins are a perfect treat for breakfast or a snack! Plus, they come together in just one bowl, so you can whip them up in no time!
Ingredients
Units
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- 1 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup firmly packed dark brown sugar
- 1/4 cup avocado oil
- 2 small red apples, cored and diced
Instructions
- Preheat oven to 375 degrees. Line a muffin pan with paper or silicone liners.
- Add the vinegar to the non-dairy milk (allow to curdle slightly).
- In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Add the brown sugar, avocado oil, and milk.
- Stir until just barely mixed.
- Fold in the diced apple and stir until just distributed.
- Scoop into the lined muffin pan, filling to about ½” below the top. (I like to use a cookie scoop to make it easier to transfer the batter to the muffin pan.)
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Allow to cook for 5-10 minutes in the muffin pan, then carefully transfer to a wire rack to finish cooling.