These vegan apple cider muffins are moist, lightly sweetened and loaded with juicy apple chunks and crunchy walnuts.

Alas, my vegetable garden that I spent so much time babbling about over the spring and summer is just about kicked. I accepted this the other day day by buying a carton of cherry tomatoes at the store. There are a few green ones left on the plants, but they seem to be taking forever to mature. There’s lots of red ones on the ground, however that happened to come about. I have to wonder how it is that I’ve gone out there just about daily to pick tomatoes for the last two months, yet every time there’s waaaaay more split and rotten tomatoes on the ground than on the vines. Do they plot to ripen and drop as fast as possible when I’m not looking?

In any event, I found that gardening is, in fact, more work than I thought. I learned a lot, and I’ll definitely do it again next year, with a bit of better planning.

It’s highly unlikely, however, that I’ll be planting an orchard in my backyard…



So, moving on to things that did not grow in my garden: apples! Throughout the summer I went through a bunch of posting phases – maybe you noticed. At the time I blamed the garden. “Oh, I’m so overrun with cucumbers. You guys are gonna have to put up with a month’s worth of cucumber recipes.” I’m beginning to realize that might not be the case. I’m definitely going through an apple phase. This follows a brief stint with butternut squash, followed by pumpkin. (Not to say that I’m finished with either.) I grew none of these things. Apparently I just get fixated on an ingredient and decide to run with it for a bit. I guess my point is that you can expect a few apple-themed recipes in the coming weeks.

This one is a doubly apple-themed recipe, as it calls for cider and fresh apples…lots of fresh apples. Muffins are one of those things I like to have around as a snack, but muffins with lots of fruit are my favorite. These muffins might have more fruit than batter, which makes them incredibly moist, and also makes me feel good about eating them.





5 from 1 vote Print Apple Cider Apple Chunk Muffins These vegan apple cider muffins are moist, lightly sweetened and loaded with juicy apple chunks and crunchy walnuts. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 Author Alissa Ingredients 1 cup apple cider

2 tbsp ground flax seeds

1 1/4 cups whole wheat pastry flour could sub all purpose

3/4 cups rolled oats

1/4 cup brown sugar

1 tbsp. baking powder

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/4 cup coconut oil or another baking oil

1 large granny smith apple finely diced

1/2 cup chopped walnuts Instructions Preheat oven to 400°. Line 12 cup muffin tin with papers. Whisk apple cider and flax seeds together in small bowl. Set aside. Stir flour, oats, brown sugar, baking powder, cinnamon, nutmeg and salt together in medium mixing bowl. Add apple cider mixture and oil. Stir just until blended. Fold in apple chunks and walnuts. Bake 20 minutes, or until tops spring up when lightly touched.

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