Vegan Apple Muffins
- 1 cup flour
- 34 cup whole wheat flour
- 34 cup quick-cooking oats
- 1 34 teaspoons baking powder
- 1 -2 teaspoon cinnamon
- 34 teaspoon baking soda
- 14 teaspoon salt
- 34 cup rice milk
- 34 cup canola oil
- 1 12 teaspoons Ener-G Egg Substitute, mixed with
- 2 tablespoons water
- 23 cup evaporated cane juice (or packed brown sugar)
- 1 teaspoon vanilla
- 1 apple, diced
- cinnamon sugar, for sprinkling the muffin tops (optional)
- Preheat oven to 375 and prepare 12 regular or 6 jumbo muffin cups with liners or non-stick baking spray.
- In large bowl, combine the flours, baking powder, cinnamon, baking soda, and salt.
- In separate bowl, stir together milk, oil, egg replacement, and vanilla.
- Make a well in the dry ingredients; pour wet ingredients over well.
- Add apple and stir until just moistened.
- Fill muffin cups 3/4 way full.
- Sprinkle tops of muffins with cinnamon sugar, if desired.
- Bake for 25 minutes.
- Let cool in pan for 5 minutes before removing.
- Will keep in airtight container for a couple of days, or in the freezer for 2-3 weeks.
flour, whole wheat flour, oats, baking powder, cinnamon, baking soda, salt, rice milk, canola oil, egg substitute, water, cane juice, vanilla, apple, cinnamon sugar
Taken from www.food.com/recipe/vegan-apple-muffins-302960 (may not work)