Vegan Apple Pie Muffins with Cinnamon Cream Frosting

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 35

Servings:

Calories: 351kcal

Take your morning breakfast to a whole new level with these decadent whole food plant-based Apple Pie Muffins with Cinnamon Cream Frosting! The Muffins are moist and dense like pound cake with a rich creamy cinnamon flavored frosting swirled on top for the ultimate treat. Best of all these are healthy vegan treats that actually good for you!

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Equipment

Ingredients

Muffins

1 cup rolled oats organic, ground into flour
1 cup almond flour
2 tbsp flax meal
2 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
¾ tsp ginger powder
½ tsp allspice
½ apple diced, tart, preferably honey crisp or pink lady
½ cup medjool dates
½ apple chunks
1 tbsp apple cider vinegar
1 tsp vanilla extract
⅔ cup soy milk unsweetened, or plant milk of your choice

Frosting

¾ cup cashews or almonds
⅓ cup medjool dates
1 tsp vanilla extract
1 ¼ tsp cinnamon
⅔ cup water

Instructions

Muffins

Preheat oven to 350°F.
Add the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger powder and allspice to a large mixing bowl and stir well with a whisk.
Stir in the diced apple.
Add the remaining muffin ingredients to a blender and blend until dates and apple chunks are completely pulverized.
Pour blended mixture into the dry mixture in the mixing bowl and stir well.
Spoon batter into a muffin tin filling each cup to the top.
Bake for 30-35 minutes.
Remove muffins from oven and leave in the muffin tin for 10 minutes before popping them out and letting them cool completely on a wire rack.

Frosting

Add all frosting ingredients to a blender and blend until smooth.
Place frosting in the fridge until muffins and done and cooled completely.
Spread or pipe frosting onto each muffin.
Keep in an airtight container in the fridge for up to a week.

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Nutrition