I got a message from a friend who is cooking for a group of young people involved in an Christian outreach program this summer. She needed 2 dozen vegan muffins ~ could I help? How could I say no? Especially since this amazing woman is cooking for these kids even though she recently fell and broke her shoulder!
These are some of my favorite muffins and I wanted to share them with you. But I confess I haven’t made them recently, because hubby and I would be tempted to eat them, wheat and all. So, this was the perfect excuse to bake them for the recipe photo-op, but with temptation being removed! 🙂
I’ve been making this recipe for a very long time. I made and froze these before my last baby was born so that once I needed them, hubby could bring them to me in the hospital to eat. (Hospital food and veganism just don’t seem to dovetail very well.) That baby is now 15!! And I’ve been making them longer than that. I hope you enjoy them as much as I used to.
Apple Pecan Muffins
- 2 c. white whole wheat flour (King Arthur’s or Trader Joe’s are good)
- 1 c. quick oats
- 2 tsp. cinnamon (best if you can get ahold of Saigon or Ceylon, etc.)
- 2 tsp. baking powder, sieved
- 1/2 tsp. baking soda, sieved
- 1/2 tsp. salt
- 1 1/2 tsp. Ener-G egg replacer powder (do not add water)
- 1 c. chopped apple (the finer you chop it the softer it will be)
- 1/4 c. broken pecan pieces (or chop if you want finer pieces)
- 1-1 1/2 T. fresh lemon juice
- soy milk added to lemon juice to make 1 c. total**
- 3/4 c. unsweetened applesauce (or 1/2 c. applesauce & an extra 1/4 c. oil)
- 1/4 c. extra light olive or melted coconut oil
- 1/2 c. maple syrup or honey
Preheat oven to 375°. Spray muffin cups with oil. Whisk lemon juice and soy milk together and set aside.
Mix flour, oats, cinnamon, baking powder, baking soda, salt, and egg replacer powder in a mixing bowl. Add pecans and chopped apple, tossing to coat apple with flour mixture. In a smaller mixing bowl, whisk together the soy milk/lemon juice mixture (which should have curdled into vegan buttermilk) with the applesauce, oil, and maple syrup/honey. With a rubber spatula, scrape wet ingredients into dry ingredients and fold together until no dry spots remain.
Spoon batter into prepared muffin cups. As you can see from the picture of the unbaked batter, these will be very full muffin cups!
Bake for 20-25 minutes or until golden brown. Place muffin pan on wire rack to cool for at least 15 minutes. (Trust me on this, okay? It’s absolutely necessary, or your muffins will not let go of the pan and you’ll have muffin pieces that are slightly gooey because they haven’t finished setting up in the pan.) Remove from pans with fingers ~ if they won’t let go with just a tiny tug, then let them cool a little longer (esp. in the summer if you don’t have the A/C on.) Place on rack to finish cooling.
** I have only tried this with soy milk. It probably works with other non-dairy milks, but I cannot vouch for how they behave.