WHOLESOME OIL-FREE APPLE CINNAMON MUFFINS
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Description:
A batch of classic, bakery-style apple cinnamon muffins made completely
whole-food and oil-free. They get their incredible moisture from applesauce and
are bursting with fresh apple chunks and warm spices.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 12 standard muffins

--- INGREDIENTS ---
- For the Muffins:
- 2 tbsp ground flaxseed + 5 tbsp water (this is our "flax egg")
- 2 cups whole wheat pastry flour (or use 1 cup all-purpose + 1 cup whole wheat)
- 1.5 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3/4 cup unsweetened plant-based milk (soy, oat, or almond)
- 1 tsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1.5 cups fresh apple, finely diced (approx. 1 large Honeycrisp or 2 smaller Gala apples)
- For the (Optional) Crumble Topping:
- 1/4 cup rolled oats
- 1/4 cup almond flour (or more rolled oats, ground)
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon

--- INSTRUCTIONS ---
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup standard
   muffin tin with paper liners or use a silicone muffin tray.
2. Make Flax Egg: In a small bowl, whisk together the ground flaxseed and water.
   Set it aside for 5-10 minutes. It will become thick and gelatinous.
3. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry
   flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt. Make sure
   it's well combined.
4. Mix Wet Ingredients: In a separate, medium-sized bowl, add the unsweetened
   applesauce, maple syrup, plant-based milk, apple cider vinegar, and vanilla
   extract. Add the thickened flax egg and whisk everything together until smooth.
5. Combine: Pour the wet ingredients into the large bowl of dry ingredients.Muffin
   Magic Tip: Using a spatula, fold the batter just until it's combined. Do not
   overmix! A few small lumps of flour are perfectly fine. Overmixing will develop
   the gluten and make the muffins tough.
6. Fold in Apples: Gently fold in the 1.5 cups of diced apples.
7. Make Topping (if using): In a small bowl, combine the rolled oats, almond flour,
   maple syrup, and cinnamon. Use your fingers to rub it together until it forms a
   small, damp crumble.
8. Portion Batter: Divide the batter evenly among the 12 muffin cups. They will be
   quite full, which is what gives them a nice dome.
9. Top & Bake: Sprinkle a small amount of the crumble topping onto each muffin.
10. Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center of a
   muffin comes out clean.
11. Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them
   to a wire rack to cool completely.

--- CHEF'S NOTES ---
The Oil-Free Magic: This recipe is 100% oil-free. The moisture and tender crumb
that oil or butter would normally provide is replaced by two WFPB-superstars:
unsweetened applesauce and our flax egg. The natural fats in the flaxseed and
the almond flour topping are all whole-food based.
Flour Choice: Whole wheat pastry flour is my top pick for WFPB baking as it's
100% whole-grain but has a finer, lighter texture than standard whole wheat,
resulting in a fluffier muffin.
Apple Choice: A firm, crisp apple is best so it doesn't turn to mush.1
Honeycrisp, Gala, Braeburn, or Pink Lady are all fantastic choices. I'd avoid
Red Delicious (too soft) or Granny Smith (a bit too tart on its own).


Assumptions:
Nutritional information is estimated using whole wheat pastry flour, unsweetened
soy milk, and the optional almond flour topping.
Percentages for "Daily Value" (DV) are based on a 2,000-calorie reference diet.
Percentages for macronutrient calories are calculated from the gram amounts
(Fat: 9cal/g, Carbs: 4cal/g, Protein: 4cal/g).