Baking is one of the joys of living, and veganism only opens opportunities for new recipes. These Vegan Apple Cider Muffins are soft, fluffy, oil-free, and full of chunky apples and cinnamon spice. They are delicious fresh out of the oven and even better finished with a streusel topping!
What is an Egg Replacer?
Egg replacers in vegan recipes create a binding agent without coming from an animal. A lot of times you can find an egg replacer that comes in a powder form which you add water to at your local grocery store. But, if you’re looking some something a little more organic, there are actually other substitutes you can use. Just note, you may have to adjust the amount for an equal balance of dry and wet. You can use ground flaxseed mixed with water to form a gel-like substance that can bind ingredients and add moisture. Chia seeds, which are similar to flaxseed, also forms a gel when mixed with water, making them another good egg substitute. Lastly, if you puree silken tofu, you can use it to add moisture and richness in baked goods like our Vegan Apple Cider Muffins.
Vegan Apple Cider Muffins
Description
Just because you go vegan doesn’t mean you cannot enjoy homemade baked goods!
Ingredients
For the muffins:
- 1 1/2 cup apple cider
- 1 1/2 tsp Ener-g egg replacer with two tablespoons water
- 1/4 cup melted butter
- 1/3 cup apple sauce
- 1 cup sliced apples
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/3 cup brown sugar
- 1/4 cup organic cane sugar
- 1 tsp vanilla extract
For the cinnamon streusel topping:
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 1 tsp cinnamon
- 1/4 cup old fashion oats
- 2 tbsp vegan butter melted
Instructions
For the muffins:
- Start by lining the cupcake pan with parchment paper or liners. If you are using a standard cupcake pan please see the adjusted cook time below*
- Preheat the oven to 350 degrees
- In a large bowl mix together the egg replacer with water, whisk and set aside for 5 min.
- In a medium-sized bowl combine all dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- In the large bowl used to make the egg replacer, combine all the wet ingredients: apple cider, apple sauce, butter, brown sugar, cane sugar, and vanilla extract.
- Slice the apples into small pieces and add to the large bowl with the apple cider mix.
- Combine the dry flour mix with the wet mix and stir just until combined. Make sure not to overmix or the muffins will be less fluffy and soft!
- Scoop a little less than 2/3 cup muffin batter into each extra-large muffin tin. Continue until all 6 muffin tins are filled.
For the cinnamon streusel topping:
- In a small bowl combine the ingredients for the cinnamon streusel topping: Melted butter, brown sugar, cane sugar, cinnamon, old fashion oats, and cinnamon. Using a fork mix them together to form a crumble texture.
- Sprinkle the streusel crumble on the top of each muffin.
- Bake for 32-38 minutes or until a toothpick comes out clean.
- Remove from the oven and allow them to cool completely. They can be eaten at this point but if you allow them to rest for 2 hours they taste even better!
Recipe and Photography by Mikyla Meckelson
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