ONE BOWL VEGAN STRAWBERRY AND APPLE MUFFINS

amylecreations.com



SO ABOUT THESE ONE BOWL VEGAN STRAWBERRY AND APPLE MUFFINS:

Being a one bowl recipe, it makes it super easy to whip up!
The flavour combination of strawberry and apple is one of my favourites and goes perfectly with the added cinnamon in these too.
If you eat them warm, they’re soft with the perfect amount of moisture. When they’ve been refrigerated they’ll firm up further but still be moist.
They’re of course vegan and gluten free (if you can tolerate oats or use gluten free oats).




SOME NOTES FOR YOU:

I like to sprinkle coconut sugar on top of each muffin before baking them. This part is optional but it adds some extra sweetness and a really nice caramelisation that adds that extra something!
What’s on top of them you ask? It’s my Vegan Vanilla Custard! The recipe for that will soon be on my website or you can find it now on my Instagram @amylecreations saved as a story highlight on my profile.


If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).


INGREDIENTS
  • 1/2 cup unsweetened almond milk 
  • 2 tsp apple cider vinegar 
  • 1/2 cup rice malt syrup (make sure it’s labeled gluten free if needed)
  • 1/3 cup coconut oil, melted and at room temperature 
  • 1 tsp vanilla extract 
  • 1 3/4 cup oat flour* 
  • 2 cups almond meal 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon 
  • 2 small apples, peeled and cut into 1 – 1 1/2 cm pieces (roughly heaped 1 cup)
  • 250 g strawberries, cut into 1 cm pieces 
  • 2 1/2 tsp coconut sugar – optional**

INSTRUCTIONS
  1. Preheat oven to 180C (356°F) and line a muffin tray with patty pans.
  2. Whisk almond milk and apple cider vinegar into a large bowl, you will notice it curdle. Stir in rice malt syrup, coconut oil and vanilla extract.
  3. Add oat flour, almond meal, baking powder, baking soda and cinnamon. Mix until just combined.
  4. Fold in most of the apple pieces and strawberries, leaving some for the top. Evenly distribute the batter into the patty pans, they will be filled mostly to the top. Finish with the leftover apple and strawberries. If you’re using the coconut sugar, sprinkle 1/4 tsp on each one.
  5. Bake for 25-30 minutes or until a skewer comes out mostly clean. Let cool slightly before transferring to a cooling rack. Enjoy these warm or store in the refrigerator.

NOTES
*to make oat flour, blend rolled oats until it becomes a flour consistency.
**see note above regarding coconut sugar

_________________________________________________________
Cook Time: 25 minutes Total Time: 25 minutes  Yield: 12 muffins