This vegan Apple Pecan Muffin recipe has a wonderful apple notes enhanced by maple syrup, lemon juice, allspice and cinnamon. The addition of pecans adds a welcome flavor and texture contrast and a touch of unrefined coconut oil makes you not miss the fact that they don’t contain any butter. Using tart apples like Granny Smith is preferred for maximum apple flavor.
2 medium size tart apples, cored and sliced into quarters
½ cup maple syrup
2 Tablespoons golden flax meal
2 teaspoons lemon juice
2 teaspoons lemon juice
6 Tablespoons canola oil
¼ cup sugar
2 Tablespoons unrefined coconut oil
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ginger
½ medium sized apple, peeled, cored and chopped into ¼ inch cubes
¾ cup pecans, chopped
1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
Preheat oven to 350F (177C). Process the 2 apples, maple syrup, flax meal and lemon juice in a food processor or blender until smooth. Transfer the mixture to a medium bowl and let it sit for about 10 minutes so the mixture thickens.
Whisk in the canola oil, sugar, coconut oil, salt, allspice, cinnamon and ginger. Set aside.
Peel, core and chop the half of the medium size apple and the pecans. Set aside.
In a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking soda and baking powder.
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped apple and the pecans.
To Make Muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Sprinkle sugar and cinnamon over the top of the muffins until completely covered. This will caramelize while the loaf is baking, making a great crust. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
To Make Bread
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and sprinkle sugar and cinnamon over the top of the loaf until completely covered. This will caramelize while the loaf is baking, making a great crust. Bake for about 1 hour or until an inserted toothpick comes out clean.
Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. Makes 6 to 8 muffins or 1 loaf of Vegan Apple Pecan Muffins/Bread.
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