For a while it was a regular Sunday morning occurrence in our house to make muffins, prior to recognizing my daughters dairy issues we followed this recipe but using real dairy and free-range eggs. It took a while for me to brave adapting our favourite recipes because when you have a memory of something its not so appealing to start messing with it. But this adaptation worked quite well, probably because I didn’t have to switch out butter, I find butter the hardest ingredient to replace and get the right texture and flavour.
As for baking muffins I love it because generally they are 1 or max 2 bowl recipes, they bake fairly quickly, and they are pre-portioned. This is super important when it is fairly easy to pass through half a cake without realizing it. I keep out what we will eat at that meal and freeze the rest.
Vegan Apple Cranberry Oatmeal Muffins
Makes 12 muffins Prep time: 20 min Bake time: 20 min
1-1/2 cups flour (plus 1 tbsp in reserve)
1 cup quick cooking oats
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk alternative (I have used almond, soy and rice with success but prefer almond or soy)
2 tbsp applesauce, mashed banana or other egg replacer (I recommend a flax egg)
1/4 cup vegetable oil
1 tsp vanilla
1 apple, grated or finely chopped ( I keep skin on, but feel free to peel)
1/2 cup fresh, frozen or dried chopped cranberries.
Preheat oven to 375
In large bowl mix flour, oats, sugar, baking powder and cinnamon and salt.
In another bowl whisk soy milk, apple sauce, oil and vanilla,
toss chopped cranberries with the reserved flour
pour milk mixture into dry, add apple and cranberries and mix until just moistened, do not over mix.
spoon into well greased or lined (or both, muffins tend to stick) muffin tin (makes 12 muffins)
Bake for 20 min or until toothpick or fork comes out clean. allow to cool at least 5 min before removing from muffin tin.
In general, muffins do not store well on a shelf, (24-48hrs max) individually wrap muffins and freeze to keep fresh longer.