Because of their light, tender crumb, you might think these vegan apple cinnamon muffins have the usual ingredients like eggs and butter, but they don’t!
I get my hair cut at a vegan, cruelty-free salon. My stylist has a way of taming my natural curls, and it’s important to me to use natural, non-toxic products.
Being a brunette of a certain age, I also get my hair colored to hide those pesky grays. That means an appointment takes 2 hours, and I’m there every 5 weeks.
With all that time at the salon, I read an assortment of magazines.
Since it’s a vegan salon, there are lots of interesting food magazines that I wouldn’t necessarily read on my own.
These vegan magazines are filled with so much recipe inspiration that by the time I’m finished with my appointment, I have convinced myself that I should go vegan or at least try it out.
What I always watch is my dairy intake.
I find that my skin looks brighter, and I’m less prone to breakouts if I swap out my daily yogurt with non-dairy options like coconut or almond milk.
Inspired after my last trip to the salon, I baked vegan apple cinnamon muffins. The flavors felt very fall and appropriate for October.
The muffins tasted just as amazing, if not better, than the usual batter loaded with eggs and butter.
I started by mixing the dry ingredients: flour, cinnamon, baking powder salt and sugar.
Then I whisked together the wet ingredients until they were a bit bubbly: vegetable oil, soy milk, cider vinegar and vanilla extract.
The last step of the batter was to fold the wet ingredients into the dry ingredients along with chunks of Granny Smith apples.
I loved starting these early autumn mornings with the combination of apples and cinnamon.
These vegan apple cinnamon muffins had such a tender crumb and just the right amount of sweetness. I’m planning to adapt the recipe depending on the season.
Because of their light, tender crumb, you might think these vegan apple cinnamon muffins have the usual ingredients like eggs and butter, but they don’t!
Adapted from Flour, Too by Joanne Chang
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