Vegan Apple and Caramel Muffins

We are coming to the end of October, but I am convinced you still have several apples left from your apple picking. Make a big batch of applesauce and try this recipe with the few remaining apples.

Know that the applesauce freezes very well, and these muffins too. Always handy to have snacks in the freezer for those busier weeks.

Ingredients (9 muffins)
1 tbsp Organic Ground Flaxseeds
2 tbsp Water
1 1/4 cups Unbleached all-purpose flour
1/2 cup Quick cooking rolled oats
1 serving Vegan Pro - Butterscotch
1 tbsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
1/4 tsp Salt
1/2 cup Unsweetened applesauce
3/4 cup Vanilla plant-based milk
1/3 cup Canola oil
1/3 cup Brown sugar
2 tsp Vanilla extract
2 Apples, peeled and grated

 

Method :

1. Preheat oven to 350°F. Place 9 paper cases in a standard muffin pan.

2. Press the grated apples firmly to extract as much juice as possible in a sieve. Set aside.

3. In a small container, mix the flax and water. Leave for 5 minutes.

4. In a bowl, combine the flour, rolled oats, Vegan Pro, baking powder, baking soda, cinnamon and salt.

5. In a second large bowl, combine the flax mix, plant-based milk, compote, oil, sugar and vanilla. Using a whisk, add the dry ingredients and mix well. Add the apples and mix gently with a spatula.

6. Divide the batter among the 9 moulds. Top with brown sugar and bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely on a wire rack.


By Katia Bricka
Writer at RAW Nutritional