Wonderfully Made Vegan Apple Cinnamon Muffins

I love a good muffin, and apple cinnamon is one of my favorite combinations. Over the years I've experimented with vegan baking options, so I decided why not try out a muffin for a change? This recipe is vegan, easy to put together, and makes about 12 delicious muffins...there was a little extra batter leftover and I made it into a pancake for my son to have for breakfast ☺️

What you need:

1 1/4 cups unbleached organic flour (I love Bob's Red Mill Brand)
3 scoops (about 3/4 cup) vanilla protein powder (Orgain Vanilla Bean is what we use at home for almost everything!)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt
4 ounces unsweetened applesauce
4 tbsp flax seed meal
5 tbsp water
1 cup unsweetened almond milk (Califa Farms)
1/3 cup raw organic agave nectar (Wholesome Sweeteners)
1 tsp vanilla extract
1/8 cup chopped nuts, for topping (optional)


Putting it all together:

First, preheat the oven to 350. Next, prepare your flax seed (this replaces eggs in the recipe) by mixing with the water in a small bowl; set aside. Combine all of the dry ingredients, then add milk, flax, agave, applesauce and vanilla. Fold together until combined, but don't over mix! Batter will be slightly lumpy. Set bowl aside and spray your muffin pan with baking spray or use muffin cups. Fill each cup about 3/4 of the way, then top (if you wish) with a sprinkle of chopped nuts...I used walnuts for this recipe. Place pan in oven, checking after about 18 minutes with a toothpick to see if they are done. Once the pick comes out clean, they're ready to come out! Cool for at least 10 minutes before eating. Enjoy! 🍎


Nutritional info per muffin:
116 calories, 5g proteins 2.6g fat 19.8g carbs