Guest Post: Liza (Chrust) Friedman- Vegan Apple Muffins!

Love Life and Lollipops- Liza's Apple Muffins
Hello Everyone!
I know it has been awhile since I have posted but with planning a wedding, moving to New Hampshire, and finding a job life has been just a little crazy.  Now that I have gotten married, officially moved, and have a job, I can get back to normal life.
Last night Mike and I had a couple over for dinner and we made vegan pot pie (one of my favorites!) and apple pecan spice cupcakes.  The cupcake recipe was inspired from Martha Stewart.  I get ideas from her quite often.
My husband is quite the critic when it comes to food, especially vegan as he is an omnivore, and he LOVED these cupcakes!  He had one for dessert last, one when he came home from hockey, and another this morning.  If that doesn't say love I don't know what does!
So here is the recipe: makes 12 muffins
To make the apples:
  • 1/4 cup of sugar, I used organic whole cane sugar
  • 1 tables of water
  • 3 apples cut into 1/2 in pieces, I used gala but you can use whatever apple you like
cook the sugar and water on med high for 3-4 min, a low boil, and add the apples and cover for 3 min.
To make the batter:
  • 3/4 cup unrefined coconut oil
  • 1 1/2 cups of whole wheat pastry flour
  • 1 1/4 teasp baking powder
  • 1/4 teasp baking soda
  • 1 tables of cinnamon, I love lots of this stuff, if you dont want it too heavy on the cinnamon only use 2 teas
  • 3/4 teasp nutmeg
  • 3/4 teasp ginger
  • pinch of salt
  • 1/4 cup almond milk, may need a little less
  • 3/4 pecans
  • 1/4 cup flax meal
  • 1 1/2 containers of individual applesauce about 6 oz
Preheat oven to 350 and spray a muffin tin with cooking oil, I used canola oil, and dust with flour.  tap out excess flour.
Combine applesauce, oil, apples, and sugar.  Add flour, baking powder and soda, flax meal, pecans, salt, and spices.  Mix until all is one batter, depending on how thick it is you may need to add all of the milk or just half, I used half.
Once the batter in down pour into muffin tins (2/3 full) and bake for 28 min.  Let them cool for at least 10 min before taking them out.  It might help to run a knife along the sides of each muffin before.
Mike said this was his favorite recipe I have ever made!