Apple Walnut Muffins

Prep time: 1 min
Bake time: 30 min
Yield: 12
Servings: 12
Apple Walnut Muffins
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Last call for apples! I love the fall and all of the flavors. Sorry south, no season change for you. But everyone can enjoy all of the flavors wherever you are.

Why You'll Love It

Apples have such a short season now that pumpkin has taken over so we're going to get one more weekend and use up and not let any of those beautiful apples go to waste.

Putting them in muffin form makes it socially acceptable, suitable, and suggested, actually required, to eat for breakfast. It's a muffin. It's a breakfast muffin.

Want to make it a little bit more helpful and acceptable?

  • Add a tablespoon of flax seeds, a tablespoon of chia seeds, or half a cup more diced apple.
  • Replace 1/2 cup of flour with your favorite protein and double your water.

Sticky's Tips

  • Easily made gluten free by replacing all-purpose flour with your favorite gluten-free baking flour.
  • Socially acceptable way to eat cake for breakfast
    Add a tablespoon of flax seeds, a tablespoon of chia seeds, or half a cup more diced apple.
  • Replace 1/2 cup of flour with your favorite protein and double your water.

    Medically encouraged by doctors since the beginning of time. 1 a day prescribed.
    of course it can be nut-free. Just leave the nuts out. Don't freak out. Calm down

Apple Walnut Muffins

Breakfast Breakfast
Vegan Dairy-Free Egg-Free Peanut-Free
Prep time: 1 min
Bake time: 30 min
Yield: 12
Servings: 12
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Ingredients

Wet Ingredients

  • Plant-butter — 57 g (¼ cup)
  • Sugar — 227 g (1⅛ cup)
  • Brown sugar — 71 g (⅓ cup)
  • Vanilla extract — 6 g (1½ tsp)
  • Oil — 113 g (½ cup)
  • Egg replacer — 8 g (2 tsp)
  • Water — 170 g (¾ cup)
  • Soymilk (or favorite plant-based milk) — 227 g (1 cup)

Dry Ingredients

  • All-purpose flour — 595 g (5 cup)
  • Baking powder — 10 g (2¼ tsp)
  • Baking soda — 3 g (½ tsp)
  • Salt — 2 g (¾ tsp)
  • Cinnamon — 12 g (1¾ Tbsp)

Mix-Ins & Topping

  • Apples, coated in a little flour — 340 g (2⅜ cup)
  • Walnuts, chopped — 170 g (1½ cup)
  • Cinnamon-brown sugar topping, to taste

Instructions

Preheat the oven to 350°F

Muffins

  1. Cream the plant-butter and sugars.
  2. Add the vanilla, oil, soymilk, and water.
  3. Mix the egg replacer into a little of the water, then add to the wet ingredients.
  4. Toss the chopped apples in a little flour.
  5. Add the dry ingredients and mix. Batter should be slightly lumpy.
  6. Fold in the apples and walnuts.
  7. Divide between 12 lined muffin cups, sprinkle with the cinnamon-brown sugar topping.
  8. Bake at 325°F for about 30 minutes.

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