Vegan apple muffin.

Apple Muffins

How many you get depends on the size of your cases. I use small-ish silicone muffin cases so get 16 muffins out of this mix. They are tasty, moist and freeze well.

Serves: Up to 16. Prep: 10 minutes. Cooking time: 15 minutes.
Stores: For up to 4 days well wrapped in the kitchen; for up to 3 months frozen. (Muffins defrost in about 15 minutes at room temp. Or 10 seconds in a microwave.)


  • 200 grams plain flour
  • 150 grams wholemeal flour
  • 225 sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon bicarbonate of soda
  • 2 apples, grated (about 180 grams)
  • 60 grams syrup
  • 225 grams apple juice (or 200 ml water and 25 ml lemon juice)
  • 100 grams almond (or vegetable) oil


  • Muffin cases or muffin tray
  • Baking sheet for the cases (not needed if you’re using a muffin tray)
  • Mixing bowl
  • Scales
  • Teaspoon measure, or teaspoon
  • Whisk or wooden spoon for mixing
  • Measuring jug
  • Two table spoons
  • Cooling rack


  1. First, turn on the oven and set out the muffin cases on the baking sheet. (Or prepare the muffin tray – it probably needs greasing to help the muffins come out.)
  2. Weigh out the flours and sugar into the mixing bowl.
  3. Measure out the raising agents and add the grated apples to the flour.
  4. Put the measuring jug onto the scales and zero.
  5. Weigh out the syrup and zero again.
  6. Weigh out the apple juice (or water and lemon juice mixture).
  7. Heat the liquid, either in a microwave (about 1 minute will do it) or on the stove and mix to dissolve the syrup.
  8. Weigh out the almon oil.
  9. Add the warm liquids to the dry ingredients and mix thoroughly.
  10. Using the table spoons, divde the mixture between the muffin cases. Leave a little space at the top so they can rise.
  11. Put the muffins in the oven and cook for 15 minutes.
  12. Check that the muffins are done with a stick.
  13. If they’re done, take them out to cool on the rack, else give them another couple of minutes.


  • Spiced apple muffins: Add a teaspoon each of cinnamon and ginger to the mix.
  • Toffee apple muffins: Put a dollop of dulche de leche in the middle of the muffin (and test the outside for donness, not the middle as this won’t cook).
  • Courgette muffins: Instead of apple, finely grate and add 180 grams of courgette. Add some spice too.
  • Turn it into cake: Lower the temperature to 180, put the batter in a cake tin and bake for 30-50 minutes (lower time for flat cake tins, higher for deep tins).

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