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.
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For the finishing touch, dip the muffin tops in the melted vegan butter, then in the cinnamon/sugar mixture. Yum!!!