Muffins are hands-down my favorite thing to bake. I have so much fun experimenting with different flavor options like Chocolate Chip Oatmeal with Cherries or Blueberry Lemon or Coconut-Topped Maple-Blueberry. And doesn’t it seem like muffins are healthier than other baked goods? I always think so, even though that probably isn’t entirely true 🙂 I think muffins are the perfect fall/winter make-ahead breakfast. In the next few posts I’m going to share several different muffin recipes – sweet and savory – that I think you all will love!
The inspiration for today’s recipe is an apple cake my sister and aunt make – it’s a buttery cake loaded with apples that is finished off with a brown sugar butter glaze that’s poured over top when the cake’s still warm. As you can imagine, it’s not super healthy… but it is amazingly delicious.
This apple cake muffin is so moist and has a very rich apple-cinnamony flavor. For the topping, I dip each muffin in melted butter (vegan) and then in a sugar and cinnamon mixture. It’s apple cake meets donut muffin and you guys – it is so good! And because of all the moisture in the apples, it was so easy to make these muffins dairy-free and egg-free. And this recipe couldn’t be easier, if you can chop up apples and mix up some batter, you can make these muffins!
- 1 cup all purpose flour
- 1/2 cup quick cooking oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 banana, mashed or 1/4 cup applesauce
- 1/3 cup coconut oil, melted
- 3/4 cup sugar
- 2/3 cup milk (coconut, rice, almond or cow's milk would work!)
- 1 teaspoon vanilla
- 1 Granny Smith or Fuji apple, finely chopped
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter, I use Earth Balance buttery spread
- Preheat oven to 375 degrees. Grease a mini or regular-sized muffin pan
- In a large bowl, mash the banana and combine with coconut oil, sugar, slightly warmed milk, vanilla and cinnamon.
- Add flour, oats, baking powder, salt, and stir until combined; don't overmix. Fold in the chopped apples.
- Fill the muffins tins about 3/4 of the way full.
- Bake for about 13 minutes for mini muffins or about 18 for regular-sized muffins or when a toothpick inserted in the center comes out clean.