Apple Spice Muffins (Egg & Dairy-free)

Apple Spice Muffins

12 Muffins

 

  • 1 cup milk substitute

  • 2 teaspoons white vinegar

  • 1/2 cup oatmeal (not instant)

  • 1½ cups plus 1 tablespoon all purpose flour

  • 1/2 cup light brown sugar (packed)

  • 1/3 cup sugar

  • 2 teaspoons egg-free baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1½ teaspoons cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1/8 teaspoons ground cloves

  • 1½ teaspoons Ener-G Egg Replacer (packed)

  • 2 tablespoons water

  • 1/4 cup vegetable oil

  • 1½ teaspoons pure vanilla extract

  • 2 medium size apples, diced into small pieces (McIntosh or Golden Delicious)

  • 1/2 cup toasted pecans, finely chopped

  • Vegetable oil baking spray or solid shortening and flour for dusting

Topping:

  • 3 tablespoons all purpose flour

  • 2 tablespoons light brown sugar (packed)

  • 1/2 teaspoon cinnamon

  • 2 tablespoons cold dairy-free margarine

  1. Preheat the oven to 400 degrees. Position oven rack in middle of oven. Spray muffin tin with a vegetable oil baking spray or grease with a solid shortening and dust with flour.

  2. In a glass measuring cup stir together the milk substitute and vinegar, let stand for 2 to 3 minutes. 

  3. In a medium size mixing bowl combine the oatmeal, 1½ cups plus 1 tablespoon flour, brown sugar, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

  4. In a small mixing bowl whisk together the egg replacer and water until frothy and thickened. Whisk in the milk substitute mixture, vegetable oil, and vanilla.

  5. Pour the milk substitute mixture into the flour mixture and gently fold or stir until most of the flour has been absorbed. Fold in the diced apples and nuts. Spoon into the muffin tin. 

  6. For the topping mix together in a small bowl the 3 tablespoons flour, 2 tablespoons brown sugar and the ½ teaspoon of cinnamon. With your fingers rub in the cold margarine until well mixed. Sprinkle on the tops of muffin batter.

  7. Place in oven and bake for 25 minutes or until nicely browned and a toothpick comes out clean when inserted into the center of the muffin. Remove from the oven and let cool in pan for 5 minutes, turn out onto metal rack and let cool.

*Read every label and list of ingredients each time you purchase a product to make sure they are not using egg and dairy.