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!
- 2–2/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 3/4 cup plus 2 tablespoons vegetable oil
- 1–1/2 cups oat milk
- 2 tablespoons cider vinegar
- 1 teaspoon vanilla extract
- 2 Granny Smith apples, peeled, cored and roughly chopped
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine the flour, 1/2 teaspoon cinnamon, baking powder, salt and 3/4 cups plus 2 tablespoons sugar. In a separate bowl, whisk together the oil, milk, cider vinegar and vanilla extract. Fold the wet ingredients into the dry ingredients until just combined followed by the apples.
- Transfer the batter to the prepared pan. Combine the remaining cinnamon and sugar and sprinkle the tops of the muffins. Bake for 25-30 minutes until the tops are golden brown and they spring back when lightly pressed in the middle. Cool in the pan on a wire rack before serving.
- Store in an airtight container for up to 2 days. You can freeze the muffins and reheat in a 300 degree F oven for 10 minutes.
Adapted from Flour, Too by Joanne Chang