Vegan Apple-Nut Muffins (Gluten Free) recipe

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Ingredients

canola oil cooking spray
14 Medjool dates, pitted and chopped
1 cup soy milk
⅓ cup water
2 tablespoons ground flax seeds
1 cup oat flour
¾ cup millet flour
½ cup tapioca flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ cup applesauce
1 teaspoon vanilla extract
3 small apples, peeled and diced
1 cup roughly chopped walnuts
½ cup raisins

Nutrition Info

231.8 calories
carbohydrate: 37.6 g
cholesterol: : -
fat: 8.5 g
fiber: 4.6 g
protein: 5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 198.9 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners, spray liners with cooking spray.

  2. Place dates in a bowl, cover with soy milk. Let stand until softened, 10 to 15 minutes.

  3. Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.

  4. Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well.

  5. Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture, add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.

Recipe Yield

1 dozen muffins

Recipe Note

These healthier gluten-free, vegan, no-sugar-added muffins are great for breakfast or an afternoon snack. No guilt eating one of these.

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