NEVER ENOUGH GARLIC

PLANT-BASED RECIPES

NUTTY APPLE PIE MUFFINS

We could eat apple pie every day, but that wouldn't be the healthiest thing in the world. The second dilemma is that most store-bought apple pies are not only loaded with sugar and fat, they're also not vegan. So we came up with these nutty apple pie muffins using a modified version of our All-Purpose Dough that gives us that apple pie taste we crave, while also being low in sugar and fat and completely plant based!


These can be made for any occasion and in avariety of shapes (see our Nutty Apple Hand Pies). We made 18 apple pie muffins with this recipe.


Serve with a scoop of vegan vanilla ice-cream for an extra awesome treat!


Ingredients for Filling:


  • 3 red apples 
  • 60 g (2.1 oz) cashews, chopped
  • 20 g (0.7 oz) shelled hemp seeds
  • 20 g (0.7 oz) sunflower seeds
  • 4 tsp. cane sugar (or sub with agave/maple syrup)
  • 2 tsp. maple syrup
  • 1 tsp. cinnamon powder
  • 2 tsp. vanilla extract
  • 1.5 tbsp. lemon juice
  • 2 tbsp. coconut oil
  • Pinch of nutmeg
  • Pinch of salt


Instructions for Filling:


  1. Chop the apples in small pieces.
  2. Grease a small pot with coconut oil. 
  3. Add all the ingredients to the pot and stir until mixed well.
  4. Simmer for about 15-20 minutes on medium low heat, stirring well. 


Ingredients for Dough:


  • 115 ml (3.9 fl. oz) lukewarm water
  • 120 ml (4 fl. oz) unsweetened plant milk + 2-4 tbsp. for brushing
  • 275 g (9.7 oz) all-purpose flour
  • 25 g (0.9 oz) quinoa flour
  • 85 g (3 oz) whole wheat flour
  • 11 g (0.4 oz) active dry yeast
  • 1 tsp. salt
  • 1 tbsp. vegetable oil for greasing muffin tray


Instructions:


  1. In a stand mixer or a large mixing bowl, stir together the lukewarm water and yeast. Don't use water that's too hot or it will kill the yeast. Let the mixture rest for 5 minutes.
  2. Add the salt and plant milk to the yeasty water. 
  3. Little by little, add the three types of flour to the liquid while mixing on high speed.
  4. When all the flour is mixed in, the dough should stick to the dough hook, and it should separate from the bowl.
  5. Cover the mixer bowl with a damp kitchen towl and let the dough rest for 30 minutes
  6. Now it's time to form the pies. Use this time to preheat your oven to 200°C (390°F).
  7. Lightly grease a muffin tray with vegetable oil.
  8. Using approx. a tablespoon worth of dough, smooth it into each muffin form until the sides and bottom of each muffin form are completely covered in dough. Let a small "edge" stick up out of each muffin to have enough space to press on the top of the muffin.
  9. Roll out the remaining dough as flat as possible. 
  10. Using a small cup or cookie cutter that is just bigger than a muffin form, cut out 18 dough circles. These are the muffin "lids". 
  11. Fill each muffin with 1-2 tbsp. of the nutty apple filling.
  12. Brush each lid with plant milk and press onto the "edge" around the muffin. You can use a fork to make a little pattern around the edge.
  13. Brush your creations with the plant milk to give them the perfect crust. Cut a small x in the lid to let the air out during the baking process.
  14. Bake for approx. 20 minutes in the oven or until golden brown. 


Tip: If your apple pie muffins seem too soft once removed from the muffin form, flip them upside down and bake them for another 5 minutes.


Nutty vegan apple pie muffins
Nutty vegan apple pie muffins with vegan vanilla ice cream

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