Don’t let the rustic appearance of these muffins fool you. Rustic sometimes equals the most delicious thing you could ever eat.
Roasted apples meet bananas and fragrant spices. These are the perfect combination of dense and moist. Good to grab before hitting the gym or trail. Fuel for living life!
I LOVE muffins for breakfast and when they are on the healthy side, even more so. The fact that I’ve made several variations of these muffins is a testament of my love.
Also, since I try and use seasonal fruits for these it usually works out nicely if you’re into that sort of thing. I know, apples are a bit out of season at this point but I just couldn’t help myself.
Next up, hopefully not another muffin recipe. (I apologize in advance. But not really.)
p.s. Try it warm, straight from the oven and dab a little Earth Balance on it. Heavenly.
Vegan Apple-Banana Muffins
adapted from my vegan banana muffins
makes: 12 muffins
time: 30 minutes
time: 30 minutes
1 1/2 C whole wheat flour
1/2 t baking soda
2 t baking powder
1/2 t kosher sea salt
1 t cinnamon powder
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground ginger
2 small ripe bananas
2 T ground flaxseed meal + 6 T warm water
1/3 C unsweetened applesauce
1/4 C raw sugar
1 medium apple, cubed and roasted* (I used organic Gala)
1. Preheat oven to 350F.
2. In a bowl, whisk all the dry ingredients until combined. Set aside.
3. Measure out the flaxseed meal into a small bowl (I used a 4 oz. ramekin) and add the warm water. Let sit for at least 5 minutes.
4. In another bowl, smash bananas and add roasted apple cubes, sugar, applesauce and flax “eggs”.
5. Add the dry mix slowly to the wet mix and combine with a spoon or fork. You don’t want to overbeat the batter so mix until just combined. It will be thick – that is okay.
6. Lightly spray pan with nonstick spray. Spoon batter into pan, filling up about 2/3 of the way. Like I said, it will be thick but don’t worry, they will bake up nicely!
7. Bake at 350F for 20 minutes or until an inserted toothpick comes out clean.
*To roast apple cubes, toss the cubes in 2 tbsp sugar + 1/4 tsp ground cinnamon and then lay on a cookie sheet (sprayed lightly with nonstick or lined with parchment paper, so they don’t stick) and roast at 425F for 10 minutes. This extra step in roasting the apples really brings out the flavor so try not to skip it. I did it while mixing up the other ingredients.