Vegan Apple Muffins

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Apples have completely dominated our produce drawer. Not only do I load up every week on farmers’ market apples (that weigh approximately one pound each) but over the weekend I went apple picking to add to my collection. I’ve said before I’m an apple-a-day gal anyway, so I’m confident I can plow through them, but I also want to find some recipes to use up my stash.

These apple muffins only made a minor dent in my collection, using just one apple, but they’re worth it. I woke up on Saturday morning absolutely craving freshly baked apple muffins, and these were easy enough to whip up with ingredients I had on hand before my stomach really started to rumble. I used this great recipe from a blog called Tamalapaku and made some minor adaptations.


1 cup whole wheat pastry flour*

1 cup coarsely ground rolled oats

1 Tbsp cornstarch

1 tsp cinnamon*

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1/3 cup brown sugar*

¼ cup olive oil

½ cup unsweetened applesauce*

¾ cup unsweetened almond milk*

1 large apple, peeled cored and diced*

I placed an * next to those ingredients that I modified from the original recipe. For baking instructions (and the original list of ingredients and measurements), click here.

Eating these right out of the oven was the perfect weekend breakfast. I even slathered on some Trader Joe’s pumpkin butter to make it an even more decadent fall breakfast.

I still have about a zillion apples to use up. Besides apple crisp (which I think is next), what are some ways you like to use up apples?

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