Vegan Pumpkin Apple Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin and apple muffins made vegan with flax eggs and almond milk, filled with sautéed cinnamon apples. These are naturally sweetened and studded with oats for a wholesome treat. Enjoy them at breakfast, as a snack, or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 2 granny smith apples ((peeled, cored and diced))
- 1 Tbsp non-dairy butter
- 3/4 cup pumpkin purée
- 1 cup almond milk
- 1/2 cup brown sugar
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 cup unbleached flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon ((plus more for apples))
- 1/3 cup old-fashioned oats ((plus more for topping))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 116mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 54mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.