I’ve talked a little bit about how Marc and I are trying to go more plant based in our food. I’m doing more vegetarian recipes and I’ve even started experimenting with vegan baking. My experimentation yielded these incredible apple oatmeal muffins for breakfast this week and I was really excited about them. Apple sauce basically replaced the eggs and butter, and I found vegan caramel chips to really compliment the apple flavor.
These kept well for 2-3 days to have breakfast ready on the go. Best of all, they were really healthy and satisfying!! I couldn’t really ask for more in a muffin. Hope you all enjoy them too! xoxo
These apple oatmeal muffins are so simple to make and warmly flavored. They're vegan too if you use vegan caramel chips on top!
- coconut cooking spray for the muffin tin
- 2 cups rolled oats
- 2 cups apple cider
- 1 cup apple sauce
- 1 tablespoon dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups all-purpose flour
- vegan caramel chips for sprinkling on top
Pre-heat the oven to 400 and spray a 12 well muffin tin generously with the cooking spray. Soak the oats in the apple cider a large mixing bowl for 10 minutes to soften them and let them absorb the flavor. Then add in the apple sauce, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Stir it all together well. Finally, stir in the flour just until it disappears. Don't overwork it. Fill each muffin well pretty much to the top, then sprinkle a handful of the caramel chips on top and press them into the batter so they stick. Bake the muffins until golden brown and baked through, about 20 minutes. Use a toothpick and insert it into the center to make sure it comes out cleanly just to be sure. Let them cool for a bit in the tin, then carefully remove them to a cooling rack to finish cooling. Serve and enjoy! They keep well for a couple of days in an airtight container too.