Vegan applesauce muffins for a breakfast favorite on Meatless Monday
My grandmother made some of the best comfort food I've ever tasted -- and these homemade applesauce muffins are one of my favorites. I loved rolling out of bed at her house to the smell of fresh-baked muffins ready to be dipped in butter, cinnamon and sugar, and scarfed in preparation for the day. She always used her homemade applesauce -- which makes everything so much better -- in the muffins; I modernized the recipe (with started with my mom's college roommate) by replacing the milk, egg and butter with vegan options so that my plant-based compatriots can enjoy them, too!
You will need:
1 tablespoon egg replacement (equivalent of one egg) 3 tablespoons water (for egg replacement) 2 cups Bisquick (original-style -- it's vegan!) 1/2 cup sugar 1 1/4 teaspoons cinnamon 1/2 cup applesauce (homemade is easy and will really make this recipe shine) 1/4 cup coconut milk (or other plant-based milk -- almond, soy or hemp would also work) 2 tablespoons grapeseed or other cooking oil 2 tablespoons vegan butter (Earth Balance is my preferred brand)
Preheat your oven to 350 degrees F and spray a muffin tin with cooking spray.
1. Mix the egg replacement powder and the water in a small bowl until combined.
2. Put the Bisquick, 1/4 cup sugar and 1/2 teaspoon cinnamon in a large bowl.
Whisk together until everything is thoroughly mixed.
3. Add the applesauce, non-dairy milk and oil.
Beat until your batter is all mixed up.
4. Fill your greased muffin tin (this recipe makes about 10 muffins).
Bake for 15-18 minutes, until the tops of the muffins are golden-brown. While the muffins are baking, get your toppings together.
Mix until combined.
Melt the vegan butter in a small dish.
Cool the muffins for a few minutes in the tin, then remove to cookie sheets to cool the rest of the way.
For the finishing touch, dip the muffin tops in the melted vegan butter, then in the cinnamon/sugar mixture. Yum!!!
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