Today I was craving muffins for some reason. I haven’t had a muffin in a really long time … years I am guessing. I think it’s because I can’t be bothered to whip together a batch of muffins, but not today. Today I was going to do it, but since it’s grocery day tomorrow, I had to work with what I had on hand. Fortunately, I had some applesauce, so I decided to whip together this super fast and super delicious apple cinnamon muffin recipe. So when I say fast, I mean fast. It literally took me 10 minutes to put the batch together. They baked a little longer than the recipe called for, but no matter, they still turned out to be incredibly moist. So if you’re looking for an easy, quick and delicious plant-based baked good, I highly recommend this one and don’t skimp out on the applesauce because that is the secret ingredient to making this muffin moist. I use this applesauce in case you’re wondering.
Okay, so I knew going into this that they wouldn’t last long, not with my three boys home. They are very good about sharing, but they are also very good at trying to convince their little brother to share his dessert! So literally, these muffins were gone in less than 30 minutes and that’s only because my youngest was still remote-learning when they finished cooling down.
Normally, I preach to get all your ingredients together before you start adding them to your mixing bowl, but I didn’t this time and as luck would have it, I forgot to add the vanilla, so make sure you gather your ingredients before starting! These muffins were still amazing without the vanilla, so if you miss adding as well, don’t worry, they will still taste great.
I found this recipe here, so feel free to click on this link to get the recipe or you can read on to see how I made them and how they turned out.
Let’s get started.
So Moist Plant-Based Apple Cinnamon Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup vegetable oil
- 1 cup applesauce
- 1 tbsp pure vanilla extract
Instructions
- Preheat oven to 350F
- Line muffin tin.
- Combine all ingredients in bowl, mixing with fork.
- Scoop muffin batter into liners dividing equally.
- Place muffins on middle rack in the oven, cooking for 20 minutes, checking by inserting a toothpick into top of muffin dome. If toothpick comes out clean of batter, it is ready. I cooked mine for28 minutes and it was perfect.
- Let cool for 10 minutes on cooling rack.
- Enjoy with plant-based buttery spread.
Notes
If you make this recipe, be sure to tag @seagrass.sister on Instagram so I can see how wonderful your apple cinnamon muffins turned out!
If you’d like to see more plant-based recipes, leave a comment and please subscribe to my mailing list so you will be sure to receive weekly updates. Thank you!
