Even though it’s warm and sunny today where I live and I’m wearing shorts and a tank top, it’s technically winter and I wanted to post a recipe that has winter vibes ☕️
I’ve been making a lot of chocolate chip cookies lately and wanted to mix it up a little. So I took the same basic batter I use for that recipe, incorporated apple, and made some delicious muffins that taste and smell like apple pie! The best part about it is that when you’re preparing the apple mixture on the stove, your house will smell like an apple cinnamon candle! These muffins are really filling, too, because they have healthier ingredients than your typical muffins. They are great for breakfast, an afternoon snack, or even dessert!
Ingredients You Will Need:
- approx 1.5-2 cups of garbanzo bean flour
- pinch of salt
- 1 tsp of ground cinnamon for batter and another tsp for apple mixture
- 1/3 cup dry oats
- 1-2 tbsp ground flax seed
- 1 tbsp chia seeds + 1/4 cup filtered water (stir and let sit in fridge for 5 mins to get a chia egg)
- 1 tsp coconut oil
- 1 ripe banana
- 1/4-1/3 c. pumpkin puree
- non-dairy milk as needed (typically around 1/2 cup)
- 1 medium sized Gala apple, cored and diced (I left the skin on; any type of red apple is fine)
- 1 tbsp vegan butter
- splash of maple syrup (optional)
- coconut sugar to taste (around 1/4 c)
- splash of vegan sweetened condensed milk (optional)
Steps:
- Preheat oven to 375. Make chia egg and put in fridge. Melt butter in a pan on medium heat, then add diced apples and let simmer until soft and browning. Add some cinnamon and splash of maple syrup halfway through.
- Combine flour, salt, cinnamon, flax seed, and oats in large bowl.
- In separate small bowl, mash the banana then stir in pumpkin puree. I like to add a little of the milk to thin out the texture.
- Add wet mixture to dry ingredients, along with the rest of the milk and the coconut oil. Combine well, then fold in chia egg.
- Add sauteed apples to the mixture, then sweeten to taste (as the apples will naturally sweeten). I splashed in some sweetened condensed milk (which also seems to give fluffier, lighter texture) and added in a little coconut sugar at a time, tasting, to make sure it wasn’t overly sweet.
- Use muffin liners or apply coconut oil to muffin tin. Spoon in mixture, but don’t fill to very top. Bake for about 22-25 minutes, but check on it after 20 mins.
- approx 1.5-2 cups of garbanzo bean flour
- pinch of salt
- 1 tsp of ground cinnamon for batter and another tsp for apple mixture
- ⅓ cup dry oats
- 1-2 tbsp ground flax seed
- 1 tbsp chia seeds + ¼ cup filtered water (stir and let sit in fridge for 5 mins to get a chia egg)
- 1 tsp coconut oil
- 1 ripe banana
- ¼-1/3 c. pumpkin puree
- non-dairy milk as needed (typically around ½ cup)
- 1 medium sized Gala apple, cored and diced (I left the skin on; any type of red apple is fine)
- 1 tbsp vegan butter
- splash of maple syrup (optional)
- coconut sugar to taste (around ¼ c)
- splash of vegan sweetened condensed milk (optional)
- Preheat oven to 375. Make chia egg and put in fridge. Melt butter in a pan on medium heat, then add diced apples and let simmer until soft and browning. Add some cinnamon and splash of maple syrup halfway through.
- Combine flour, salt, cinnamon, flax seed, and oats in large bowl.
- In separate small bowl, mash the banana then stir in pumpkin puree. I like to add a little of the milk to thin out the texture.
- Add wet mixture to dry ingredients, along with the rest of the milk and the coconut oil. Combine well, then fold in chia egg.
- Add sauteed apples to the mixture, then sweeten to taste (as the apples will naturally sweeten). I splashed in some sweetened condensed milk (which also seems to give fluffier, lighter texture) and added in a little coconut sugar at a time, tasting, to make sure it wasn't overly sweet.
- Use muffin liners or apply coconut oil to muffin tin. Spoon in mixture, but don't fill to very top. Bake for about 22-25 minutes, but check on it after 20 mins.
I made this recipe again later, but used green apple and a mixture of regular flour and brown rice flour. It didn’t taste as good as the original recipe. It was really chewy and the green apple didn’t quite go well with the muffin. However, you can play around with the ingredients and see what you like best!
These may not be the prettiest muffins, but they make up for it in taste. And they smell so good! Enjoy!
Jillian
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