Vegan Apple and Walnut Muffins

    1 hour 25 minutes

    These vegan muffins are made moist by using apple puree and dates and made dense from using oat flour and millet.

    2 people made this

    Serves: 12 

    • 14 Medjool dates, pitted and chopped
    • 1 cup (250ml) soy milk
    • 1/3 cup (80ml) water
    • 2 tablespoons ground flax seeds
    • 1 cup (90g) oat flour
    • 3/4 cup (100g) millet flour
    • 1/2 cup (70g) tapioca flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon bicarb soda
    • 1/2 cup (125ml) no added sugar apple puree
    • 1 teaspoon vanilla extract
    • 3 small apples, peeled and diced
    • 1 cup (120g) roughly chopped walnuts
    • 1/2 cup (80g) raisins

    Preparation:25min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 175 degrees C. Line a 12-cup standard muffin tin with paper cases.
    2. Place dates in a bowl; cover with soy milk. Let stand until softened, 10 to 15 minutes.
    3. Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.
    4. Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon and bicarb in a bowl. Mix well.
    5. Place the soy milk-date mixture, apples puree and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts and raisins gently. Spoon batter into the muffin cups.
    6. Bake in the preheated oven until a toothpick inserted into the centre comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.

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