It’s been a year now since my husband and I have been eating a more plant-based diet. While the transition was hard at first, figuring out how to supplement our diet completely with plant based products, it’s becoming almost second nature now.
Once I tackled our daily meals, I made it a point to start focusing on making our baked goods plant based too. That means no dairy or eggs, which is often hard to substitute while keeping the taste the same.
However, over time, I’ve perfected both the ingredients required to make a tasty muffin and cake, and our taste buds have also adjusted accordingly. I often take it one step further and bake with oats or almond flour to make it even healthier and increase our fibre, iron and protein intake.
In fact, I usually bake on Sundays so I can eat my muffins for breakfast on the weekdays (which are often busy and rushed). Knowing that they are homemade, healthy, and packed with protein and other nutrients makes me feel good about eating them before working out or a busy day of work and running errands.
These healthy, vegan, flourless apple muffins are my latest creations. The recipe is loosely based on Lauren Allen’s recipe found HERE. Except hers is not vegan and I removed the added sugar and flour and added hemp hearts for additional protein.
Good to know: These muffins are a hit with my kids (the oldest two at least). If you try it out, please let me know what you think!
Healthy Apple Muffins Recipe
Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1 1/4 cups unsweetened applesauce
- 1/2 cup Allen’s Apple Juice
- 1 tablespoon flax seeds
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil
- 1 cup almond flour
- 3 tablespoons hemp hearts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Grease muffin tin with non-stick cooking spray. Set aside.
- In a small bowl, mix together the flax seeds with 2 tablespoons of water. This will act as our ‘egg’. Let it sit for 5 minutes.
- In a medium bowl, stir together the rolled oats, applesauce, juice, flax seeds mixture, vanilla, and coconut oil.
- In a large bowl, mix the almond flour, hemp hearts, baking powder, baking soda, cinnamon, and salt.
- Pour the rolled oats and applesauce mixture into the dry ingredients. Stir just until combined.
- Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes (depending on oven – I baked it for 15 minutes in my WOLF oven).
- Once out of the oven, let it cool before removing the muffins from the tin cups.
A few points:
- Muffins will come out flat since we didn’t use regular flour. This is completely normal and doesn’t take away from the taste.
- If you prefer your muffins to be rounder on the top, you can substitute whole wheat flour for the almond flour.
- If you prefer your muffins sweeter, I would add 1/4 cup of either brown sugar or maple syrup to the recipe.
Disclaimer: This post was sponsored by Allen’s Apple Juice. The views and opinions expressed in this blog, however, are purely my own.
It’s tasty and healthy
Right?!?;