Apple and Walnut Muffins Recipe

A quick and delicious autumn treat! Light and fluffy apple muffins, filled with crunchy walnut pieces and an apple sauce centre

Muffins make great quick and yummy snacks, without the fuss of making icing or using lots of different baking equipment. These apple and walnut muffins are made with vegan yoghurt and grated apple for a deliciously moist and yummy texture.

These easy vegan apple and walnut muffins are soft, moist and packed with juicy apple and crunchy walnut pieces. They're perfect for weekend breakfasts or autumn afternoon snacks! With simple ingredients and just eight easy recipe steps, you could be tucking into these apple muffins in no time at all!

This recipe makes six large muffins or you could make smaller cupcake sized muffins. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze for longer.

They're dairy free, egg free, easily gluten free, and of course, completely plant based!

Makes 6 large muffins

Ingredients;

170g plain flour

120g soft brown sugar

4g baking powder

4g baking soda

1 large cooking apple grated (approx. 120g)

100g sunflower oil

85g vegan yoghurt

75g chopped walnuts + extra walnut halves for topping

6 tbs apple sauce

You will also need; a mixing bowl, whisk, spoon or ice cream scoop, muffin tray, 6 muffin cases, piping bag

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How to make your muffins;

1. Pre heat the oven to 180°c and line your muffin tray with six muffin cases

2. Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda, and chopped walnuts, and give them a quick whisk together

3. Add the grated apple, oil and vegan yoghurt, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Use a spoon or ice cream scoop to evenly add the muffin batter to the muffin cases

5. Bake for around 10 minutes at 180c and then turn the oven down and bake for another 10-15 minutes at 160c until the muffins are turning lightly golden and a cocktail stick comes out clean

6. Set the muffins aside to cool

7. Once the muffins are cool enough to handle, add the apple sauce to a piping bag or just use a spoon, then pipe a generous blob of apple sauce into the middle of each muffin

8. Add a walnut half on top to decorate each muffin and now they're ready to eat!

Tips & Tricks!

• I used Nush natural almond yoghurt but any plant based thick, protein or Greek style yoghurt should work, or you can simply just use soya milk. The yoghurt just adds to the fluffy and moist texture

• If you don't like nuts, you can just leave the walnuts out or swap them for raisins or chocolate chips instead!

• I like to use these tall tulip style muffin cases; https://amzn.to/461W0Hf

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s

• To make your muffins gluten free, use gluten free flour and add 1g of xanthan powder for every 100g flour. It doesn't sound like much but it really helps with the sponge texture