Vegan Cinnamon Apple Muffins

Now entering ‘Fall Foodie Mode’!

Ok, I know it’s August, but if you know me, I begin fall content planning on July 5th each year. I have SO much to share this coming season that I have been sitting on since last year when Beckham arrived early and spent time in the NICU.

The Fall Line-Up Includes:

• Fall Recipes
• Halloween Snacks & Treats
• Football Food
• Diys
• Kids Fall & Halloween Activities
• & SO MUCH MORE!!!

Today I made these delicious Cinnamon Apple Muffins for the kids to have for breakfast, and for Jared to snack on throughout the weekend. They are completely plant-based making them vegan friendly. Jared as been eating about 90% plant-based since May, so here and there, I am attempting to share more recipes with his diet in mind.

I knew as soon as I took a lick of the batter, that I had a winner with these muffins. Honestly, it’s a miracle I had enough batter to make the full dozen, because the batter was THAT good.

My favorite ingredient to sweeten baked goods with is pure maple syrup. I had a few fun flavors of maple syrup from Bushwick Kitchen and it really delivered the cozy fall vibes! You can use regular maple syrup in this recipe, but I used their Cinnamon Maple Syrup.

You can use my code: KERIANNBRITT to save at checkout on Bushwick Kitchen.

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Vegan Cinnamon Apple Muffins

Prep Time: 10 minutes

Cook Time: 26 minutes

Total Time: 36 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cane sugar
• 1 tsp of baking soda
• ½ tsp of salt
• 1 tsp of cinnamon
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 cup cinnamon applesauce
• ½ cup of vegetable oil
• 2 honeycrisp apples, peeled and diced
• optional pecans for topping

Instructions

1. Preheat oven to 350 F. Line a cupcake/muffin pan with liners, then set aside.
2. In a large mixing bowl, add all ingredients in order. Then whisk until well combined.
3. Using an ice cream scoop, add 1 heaping scoop of batter into each liner.
4. Optional top with pecans.
5. Bake 23-26 minutes or until toothpick comes out clean.
6. Serve warm and enjoy!

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These ended up being baby and toddler approved and the perfect breakfast to celebrate the tiniest little twinge of fall in the air this morning!