Vegan Chunky Apple Cinnamon Muffins

By seo53

Ingredients

• Apples
• 1 1/2 cups apple, diced small plus 1/4 cup apple, diced small, reserved for topping
• 2 Tbls all-purpose flour
• 1 teas cinnamon
• Batter
• 1/2 cup mashed ripe banana (about 1 large)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), at room temperature
• 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
• 1 Tbls vanilla extract
• 2 teas cinnamon
• 1 teas ground nutmeg
• 1 cup plus all-purpose flour
• 2 teas baking powder
• pinch salt, optional and to taste
• pinches turbinado sugar, optional for sprinkling
• pinches cinnamon, optional for sprinkling

Details

Servings 12
Preparation time 10mins
Cooking time 27mins
Adapted from averiecooks.com

Preparation

Step 1

Directions:
Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins)
For the Apples - In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
Batter - In a large bowl, mash the bananas with a fork.
Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
Add 1 cup flour, baking powder, optional salt, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
Bake for about 17 to 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.