Apple & Walnut Muffins | Vegan & Gluten-Free

No need to miss out on muffins because you’re a gluten-free vegan. These are just as delicious as conventional Apple Walnut Muffins, one of my personal favourites too. I love apple and cinnamon together, a match made in foodie heaven. Throw in walnuts and that is irresistible to me- which makes having a tin of them next to me right now really hard!

This has a bit of a list of ingredients, but don’t let that put you off. Muffins are really quick to make. The best tip I can give is: do not over-mix! It’s really the secret to fantastic muffins. Also, make sure you pre-heat your oven, muffins need to be cooked on a high heat for a short time. They’re not complicated to make once you get the ‘knack’ for it!

Usually I use ground flaxseed in water as my egg replacer in muffins. But as I was making this I realised I had forgot to prep that and as these need to be made quickly I just had to use a mashed banana instead, and it worked well. It’s good to know that both options can be used. I am gluten intolerant, so I used Bob’s Red Mill All Purpose Gluten Free Baking flour in these, it is what I find works best. But if you make up your own combination, please just use that. Or indeed if you are not gluten intolerant, you can simply use a nice plain organic flour and reduce the baking powder to 2 teaspoons instead of 1 tablespoon. You should also be able to easily purchase gluten free baking powder now.

I prefer not to use muffin cases because I think they cook better without them. But I know they would probably last an extra day with them, so use them if you wish. I also stick some in the freezer as there are only 3 of us so we won’t eat them all in 2 days.

I brush a small amount of coconut oil onto the muffin tins, this is the only oil I use. Otherwise this is also an oil-free muffin recipe.

Preparation Time: 15 minutes

Cooking time: 10-12 minutes

Makes 12 medium muffins

Ingredients

• 3/4 cup plant milk, I used oat milk
• 1 teaspoon lemon juice
• 1 1/2 cups diced apple
• 2 tablespoons coconut sugar
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 cups gluten-free flour, I used Bobs Red Mill All Purpose
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 cup coconut sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup roughly chopped walnuts
• 1/2 cup apple puree- made easily by stewing peeled diced apples
• 1 mashed medium banana

Directions

1. Pre heat oven to 220C and line or grease muffin tray for 12 muffins.
2. Mix the lemon juice into your milk and set aside. This might slightly curdle.
3. Take the 2 tablespoons coconut sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon, mix and coat the diced apple. Set aside.
4. Mix all dry ingredients together, flour, baking powder, baking soda, salt and spices.
5. Add the milk, apple puree, mashed banana, mix slightly and then add in the coated apples and walnuts. Only just mix this, over mixing leads to heavy muffins.
6. Fill each muffin case or tin till about 3/4 full.
7. Pop in the oven and bake for 10-12 minutes until golden and a cake tester comes out clean. In my oven they were perfect at 11 minutes.
8. Remove from oven and let cool for 5 minutes before removing from tin and allowing to cool on a rack.

These are best eaten within 2 days.