Vegan muffins with apple and pecan (dairy and glutenfree)
Even though I can no longer call myself a vegetarian I still eat without animal products for most of the week. When we do eat meat it is only from a good source and that usually also means it is more expensive. That is fine, we just eat it on occasion and not every day. Sometimes not even every week.
That works fine for me and even Tom is on board with it. Not using any eggs is a bit more difficult I find. Especially when it comes to baking. I am so used to putting eggs in cakes that it is a bit hard to think outside of that particular box. So time to test some vegan baking-things… 🙂
And wow this was a big hit! The recipe is from a Dutch book called Easy Vegan with Julie. I think Julie actually blogs in English so maybe you can find more delicious recipes on her site so have a look there. I just saw that her book will also be out in English soon so have a look. I love the book!
These little babies are glutenfree, dairy free and just plain delicious. I was quite surprised I have to say as a lot of times when I tried to bake something without eggs it ended up being dry and unappealing but these are really good. Again, even Tom thought they were delicious.
Julie used pears in her recipe and I changed that for apples as I had some that needed consuming badly. But obviously both work fine. Try for yourself!
Vegan muffins with apple
- 1 tbsp chia seeds + 3 tbsp of water
- 150 gr rolled oats
- 150 gr almond flour
- 4 tbsp rice flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 small tsp seasalt
- 2 pinches of vanilla powder
- 2 tbsp melted coconut oil
- 210 ml almond milk 1 cup
- 3 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 large apples in small cubes
- 50 gr chopped pecans
- Mix the chia seeds with the water and set aside. This will form a gel and will replace the eggs in the muffins
- Place the oats in a foodprocessor with a S-shaped knife (like a Magimix) and ground to a fine powder.
- Add the almond flour, the rice flour, cinnamon, baking powder, salt and vanilla powder and mix again
- Add the coconut oil, maple syrup, apple cider vinegar, almond milk and the chia gel and mix again until it forms a firm batter. The apple cider will activate the baking powder and make the muffins a little fluffier. You can replace this with lemon or lime if you don’t have the vinegar
- Add the apple and pecans as the latest and briefly mix again to incorporate it all.
- Preheat the oven to 180 ˚C
- Take a muffin tin and use pieces of baking paper or muffin papers to cover. Divide the dough over the 12 holes . Sprinkle with finely chopped pecans if you want.
- Bake the muffins golden in about 50 minutes or until done. Check if they are cooked by inserting a wooden skewer in the middle. If it comes out clean than they are cooked.
- Leave to cool for at least 10 minutes
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I toy with a lot of vegan recipes these days and this one looks like a winner!
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I love this recipe and the muffins are delicious. One question though on the 50 minutes of baking time. This seems excessively long and I baked these muffins for 25-30 minutes at 180 Celsius (fan oven) when they were done. So I wondered if 50 minutes is a typo or the real required baking time?
Hmm, I guess it is also largely dependent on the oven used, but this is pretty big difference! Maybe my muffin tin was larger. Not sure but I’ll double the next time I’m making them! In general I would also say that muffins don’t require the full 50 minutes. Will test it another time!
Thanks for the feedback, Simone!