Ingredients
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground allspice
1/2 cup brown sugar, or date paste
1 cup apple sauce, (or 15 oz)
1/2 cup almond milk (or other plant milk)
1 tsp vanilla
1 tsp apple cider vinegar
1/2 cup raisins
1/2 cup apple, diced
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, brown sugar (if using).
In a medium bowl, whisk together apple sauce, almond milk, vanilla, vinegar, and date paste (if using).
Pour well-blended wet mixture into the large bowl with dry ingredients.
Peel and dice 1/2 cup apples, add to the bowl, along with raisins, and mix well.
Spoon batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicon pan because these seem to stick to paper cups after baking. Place in oven and bake for 25 minutes.
Remove from oven, allow to cool, and serve.
Source: Eat Plant-Based
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground allspice
1/2 cup brown sugar, or date paste
1 cup apple sauce, (or 15 oz)
1/2 cup almond milk (or other plant milk)
1 tsp vanilla
1 tsp apple cider vinegar
1/2 cup raisins
1/2 cup apple, diced
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, brown sugar (if using).
In a medium bowl, whisk together apple sauce, almond milk, vanilla, vinegar, and date paste (if using).
Pour well-blended wet mixture into the large bowl with dry ingredients.
Peel and dice 1/2 cup apples, add to the bowl, along with raisins, and mix well.
Spoon batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicon pan because these seem to stick to paper cups after baking. Place in oven and bake for 25 minutes.
Remove from oven, allow to cool, and serve.
Source: Eat Plant-Based