Apple Cider Muffins

Name: Apple Cider Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Flax Eggs; Whole Wheat Flour; Whole Wheat Flour; Quick Oats; Coconut Sugar; Coconut Sugar; Ceylon Cinnamon; Baking Powder; Baking Soda; Kosher Salt; Apple Cider; Apple Cider Vinegar; Apple Sauce; Avocado Oil; Vanilla Extract; Apple; Melted Coconut Oil; Cinnamon

Apple Cider Muffins

Recipe by

Apple Cider Muffins

Recipe by

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

Fran Allen

Ingredients

18

Time

20m

These cozy and wholesome muffins are a great way to use up the apple cider and quarts or apples from a day of apple picking. They’re wonderfully spiced and sweet with a perfectly tender texture! These are a great addition to a school lunch or afternoon tea time.

Vegan

Gluten-Free

Kid-Friendly

Snack

Ingredients

2

Flax Eggs

(2 Tbsp ground flax seeds + 5 Tbsp water)

1 1/2 cups

Whole Wheat Flour

1 Tbsp

Whole Wheat Flour

1 1/4 cup

Quick Oats

divided

3/4 cup

Coconut Sugar

2 Tbsp

Coconut Sugar

1/2 Tbsp

Ceylon Cinnamon

1 1/2 tsp

Baking Powder

1 tsp

Baking Soda

1/2 tsp

Kosher Salt

1/2 cup

Apple Cider

1 Tbsp

Apple Cider Vinegar

1/2 cup

Apple Sauce

1/4 cup

Avocado Oil

1 tsp

Vanilla Extract

1 cup

Apple

freshly chopped

2 Tbsp

Melted Coconut Oil

1/4 tsp

Cinnamon

Instructions

1

Preheat the oven to 400°, grease a 12 count muffin tin with cooking spray, coconut oil or liners and set aside. Combine the flax egg ingredients and stir well, set aside.

2

In a large bowl combine 1 ½ cups flour, 1 cup of oats, 2/4 cup coconut sugar, baking powder, baking soda, salt and ½ tbsp cinnamon. In a separate bowl whisk together the flax eggs, apple cider, apple cider vinegar, apple sauce, avocado oil and vanilla extract. Combine both mixtures, stirring just until combined (over mixing creates small, tough muffins) then fold in the chopped apple. Divide evenly in the muffin tin.

3

In a small bowl combine ¼ cup quick oats, 1 tbsp flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil and ¼ tsp cinnamon, gently spoon over each muffin. Bake in the oven for 15-20 minutes or until a toothpick inserted comes out clean.

4

Store leftover muffins in an airtight container for up to 4 days.

5

Substitutions: Feel free to substitute two eggs for the flax eggs. To make these muffins gluten free, substitute 1 ½ cups of gluten-free flour for the whole wheat flour and use gluten free quick oats. I recommend Bob’s Red Mill 1 to 1 gluten-free blend. Try making this recipe with pears and pear sauce instead of apples for a different flavour!

Explore More

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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