Enjoy a batch of completely-vegan muffins, made delicious by a flavorful combination of natural ingredients like cinnamon, oats, apples, and maple syrup. This autumn time recipe includes the neat egg, keeping every muffin without dairy and gluten-free. These luxury muffins are not only soft and easy to bite into, but also are perfect to treat your guests to a delicious and guilt-free dessert.
Serving Size: 20 muffins
- 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 1 cup all-purpose gluten-free flour
- 1/3 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup apple sauce
- 2 tbsp coconut oil, softened
- 1/3 cup non-dairy milk
- 3 tbsp maple syrup
- 1/2 apple, diced
Preheat oven to 375F. Grease a muffin tin or line it with baking cups.
In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.
In a small bowl, stir together the neat egg with 2 tbs water. Add applesauce, coconut oil, milk, maple syrup and stir until thoroughly mixed.
Stir in contents of small bowl into large bowl. Fold in apple pieces.
Spoon batter into muffin cups. They should be slightly less then full.
Bake for 15-17 minutes, until edges are lightly browned. Serve after cooled.
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