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When I got home from work this evening, as I was eating some yummy stuffed acorn squash, I found myself staring at the bowl of apples on my kitchen table.  Muffins immediately came to mind because – it just so happens –  I have an apple muffin recipe from VeganBaking.net that I’d been dying to try.  Autumn evenings, apple muffins – what could be better?  I even had egg replacer powder in the house, having bought it just for such an occasion.

I did make a few modifications: the original recipe calls for pecans, but I only had almonds in the house. I don’t keep allspice in the house, so I added a little ground clove and ground nutmeg.  Finally, I wanted to use less oil, so I puréed an extra apple.

Anyway, I think they turned out divine – very “appley”-and they were pretty darn easy to make.

Apple-Almond Muffins 


3 medium size tart apples cored and sliced.
½ cup maple syrup
½ cup sugar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon allspice
1 teaspoon cinnamon
3 Tablespoons egg replacer powder

½ medium-sized apple, peeled, cored and chopped
¾ cup almonds or pecans, chopped

1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoon baking soda
½ teaspoon non-aluminum baking powder


1) Preheat oven to 325F (163).  In a food processor or blender, add the 3 tart apples, maple syrup, sugar, canola oil, salt, lemon juice, allspice, cinnamon and egg replacer.  Process until smooth.

2) Peel, core and chop the 1/2 medium size apple and the almonds.  Place in a small bowl and set aside.

3) In a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking soda and baking powder.

4) Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated.  Stir in the chopped apple and the pecans.

5) Pour into a muffin pan. (Optional: sprinkle sugar and cinnamon over the top of the muffins). Bake for 20-25 minutes or until an inserted toothpick comes out clean.  Makes 8 large or 12 smaller muffins

My husband is gonna be one happy camper!  The last thing I baked (pumpkin bread) was totally undercooked in the middle, but he ate it all and never complained.  These ought to make it up to him.

UPDATE:  I recently made these with a couple of modifications: I eliminated the nuts and added about 3/4 cup of shredded carrot and a 1/2 cup of raisins.  I have also substituted pureed pumpkin for some of the apple.  Both variations came out GREAT!