Inspired by apple season? Try this “almost vegan” super moist, apple muffin recipe – with marshmallows! While it cannot be classified as vegan, since there are two eggs used, some people call it “veggan,” when they use eggs from ethically raised hens.
Low on time?
Watch the Video Reel below!
See this video reel if short on time – recipe IN the video!
Inspired by Apple Season
I don’t know what it is about apple picking, but every year when I go with my kids, I come back with mounds of apples that fill up our bellies and home.
Maybe it’s because I just let them run free and pick like wild!
For a little more of a low-key U-pick apple/pumpkin picking experience, we like Bailey Farm, since they don’t have a gazillion rides (don’t get me wrong, we like those places, too!)
But we needed to be serious pickers for our serious muffin-making.
I usually let the kids go nuts and pick as many apples as they can, which cost an arm and a leg, but we love gifting apples to our teachers and friends, as well as baking delicious treats, so it is all worth it.
Look at this lovely fall day for picking!
Minimal and Simple Ingredients
If you have seen any of my other recipes, like this 4-ingredient lemon-pepper salmon, “I don’t do complicated.”
So, when we came home with our apple bags, we knew we were going to stick to the basics: applesauce, apple slices with peanut butter, and… Apple muffins!
The kids wanted to use marshmallows, and I while I am not EVER against using regular marshmallows, I didn’t have any in the house.
Here is what we used instead (these Dandies marshmallows) – and I can honestly say, they are delish! We used the mini marshmallows, which will work better in your recipe.
Now while this recipe isn’t fully vegan, I DID use two eggs, I decided not to use regular butter and see if this Earth Balance vegan butter would work in the recipe. Mostly I was just curious how it would taste, since we weren’t using it for anything else.
P.S. this really tastes like the real deal, a little more plant-y, but it works as the binder in this recipe beautifully.
Lucky for us (and you!) these muffins came out better than great, and that’s why it’s here on this blog!
Jump down below to the recipe for the quantities of ingredients, but all you will need is:
- All-purpose flour
- Baking powder
- Salt
- Brown sugar
- Unsalted vegan butter
- Eggs (the “not vegan” part – but some vegans will eat eggs from ethically raised hens, so if this is you, then this recipe will work! If not, I recommend you replace eggs with these substitutions)
- Vanilla extract
- Large apple
- Vegan marshmallows
These make 12 delicious muffins!
The Apple Muffin Recipe Process
If you’d like the step by step, I highly recommend the video component. When it comes to making muffins, especially with kids, just expect a mess and let the fun begin!
We really love to bake because it helps not only with food acceptance and competent eating, but can also help kids with early math and fine motor skills.
We decided to chop our apple and fit it all into a cup, but you can also blend your apples for a creamier texture or keep the pieces larger for bigger chunks.
If you want your muffins to be even more “apple-y,” I think you can keep the recipe as is and add another 1/2 cup to 1 cup of chopped apple without it affecting the baking process.
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Almost Vegan Apple Muffin Recipe – with Marshmallows!
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 bowls 1 medium, 1 large
- 1 Whisk
- 1 Rubber spatula
- 1 Paring knife to chop apples
- 1 Spoon or ice-cream scooper for batter
- 2 Oven mitts
- 1 Cooling rack
Ingredients
- 1 1/4 Cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 Cup packed brown sugar
- 1 Cup vegan (or regular) butter melted and cooled
- 2 Large eggs
- 1 Tbsp vanilla extract
- 1 cup apples, chopped
- 1 cup mini vegan marshmallows I used Dandies brand
Instructions
- Pre-heat oven to 350 degrees.
- Line a 12-cup muffin tin with 12 paper liners.
- In a medium bowl, whisk the flour, baking powder and salt.
- In a large bowl, whisk brown sugar and melted vegan butter until smooth, then add the eggs and vanilla extract, and whisk until all ingredients are combined.
- Add in apples and marshmallows, whisk until smooth.
- Add dry mixture to the wet ingredients and use rubber spatula to gently stir until combined.
- Use spoon or ice cream scooper to divide batter evenly among muffin cups, filling the cups about halfways.
- Place the muffin-tin into the oven and bake for about 16-20 minutes or until the muffins are golden-brown.
- Take the muffins out of the oven, let sit for a few, then place the muffins on a cooling rack and let them sit for an additional 15 minutes.
- Let them cool completely before serving. Store in an airtight container on the counter for a few days, then transfer to the fridge for the rest of the week!
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