I made these muffins the day after the hurricane to bring my family a quick pick-up to help them power through tons of clean up. I wanted to make them something healthy and comforting. To be honest these muffins were as much for me as they were for my family. When life gets a little intense, I feel the need to do something familiar and methodical. Cooking often meets that need in a big way: it’s methodical, comfortable, and brings focus. In a city where everything is buzzing and frazzled, where far too many people are just trying to live without power, focus is something that is hard to come by.
The weather in Virginia has raged and rumbled, but it finally seems to have settled down and begin to focus. The air has a distinctive feel to it. It’s slightly chilled and has a crisp edge that makes you feel a little bit different when you step outside in the morning. I can’t wait until the leaves begin to change to deep rust, bright red, and that distinctive orange-yellow color. I’m glad the season is finally here since my wedding is only 2 (!!!) short, short months away and the idea of marrying my best friend in a landscape that is exploding with color is one of the reasons we decided on the date and location of our wedding.
Fall is so close, I can taste it. And it tastes like these muffins – bursting with apples, spiked with cinnamon, and full of energy-revving ingredients like flax seed and buckwheat. They are topped with a delicious vegan peanut butter “frosting” that really takes them over the top. They’re also vegan since my go-to muffin recipe just so happens to be vegan. These muffins also provide a grab-and-go breakfast for busy weekdays, quick workout refueling, and as a pick me up with some coffee or tea.
Vegan Apple Cinnamon Muffins
Yields: 12 muffins
Based on this recipe
80g almond meal/flour
50g raw buckwheat flour (I grind raw buckwheat gorasts)
140g sorghum flour
50g tapioca starch (or potato starch)
½ tsp. baking soda
1 tsp. baking powder
2 Tbsp. light olive oil (or other light oil)
4 Tbsp. flax meal + 6 Tbsp. warm water (flax eggs)
1 cup almond milk or other non-dairy milk
1 tsp. pure vanilla extract
¼ tsp. almond extract
1 medium apple, finely diced
1 Tbsp. cinnamon (add more or less to your preference)
- 1. Preheat oven to 375 and line muffin tin with muffin cups.
- 2. In a medium bowl, mix all dry ingredients (flours, baking soda, baking powder, cinnamon) until they look like one flour and are nicely aerated.
- 3. Mix wet ingredients (flax eggs, oil, sugar, milk, extracts) together in a mixer until well combined.
- 4. Add dry ingredients to wet ingredients in three stages, ensuring that each addition is fully incorporated before adding the next.
- 5. Stir in and evenly distribute apples.
- 6. Pop them in the oven for 22-25 minutes or a toothpick comes out clean.
- 7. Once they are done, place on cooling rack to cool. Once cool, frost with peanut butter frosting.
Peanut Butter Frosting:
¼ cup all natural, creamy vegan peanut butter
1-2 Tbsp. maple syrup*
2-4 Tbsp. almond milk (use more or less depending on the consistency you want and your peanut butter)
- 1. Mix peanut butter and syrup together in a small bowl until combined.
- 2. Slowly add milk, one spoonful at a time. Be sure to fully mix the milk into the peanut butter before adding more milk. You want the consistency to be thin enough to drizzle over the muffins. Use your judgment here.
- 3. Drizzle some frosting over each muffin and then promptly eat the rest from the bowl.