NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Print This Page/Recipe

Print Friendly and PDF

Saturday, September 28, 2013

Easy Apple Cinnamon Muffins (Soy, Nut, Egg and Fish-Free, Can Be Milk-Free)



This is a variation of my Cereal Muffins that is very autumnal.  It is full of apple and cinnamon-y goodness!  It is also soy-free if you use all soy-free ingredients, nut-free (if you don't add any), egg-free and fish-free, and can be milk-free (see variations).  Did I mention they are super easy, too?  Oh, yah!  Some autumn muffin loving coming right up! :)



Easy Apple Cinnamon Muffins
4 Cups soy-free bran flakes

2 Cups milk

 1/2 Cup olive oil

1/2 Cup natural unsweetened applesauce

2 Cups soy-free flour (all-purpose or whole wheat, though I recommend the whole wheat)

1/2 Cup white sugar

2 Tablespoons plus 1 teaspoon baking powder

1/2 to 1 teaspoon salt

1 teaspoon cinnamon

1 to 2 apples (your favorite type, but I recommend 1/2 to 1 Granny Smith and 1/2 to 1 Gala, McIntosh, Jonamac, Paula Red or Fuji apple), diced into bite-sized pieces (skin off or on is your call)  (The amount of apples should not exceed 1 1/2 Cups TOTAL.)

1. Preheat oven to 400oF.

2. Mix bran flakes and milk and let stand up to 5 minutes (depending how much "crunch" you want left in them) to soften the flakes.

3. Add oil and applesauce to cereal mixture. Blend well.

4. Add flour, sugar, baking powder, salt and cinnamon. Mix well.

5. Stir in the diced apples (amount used based on preference) until well blended.

5. Line muffin tins with 24 to 30 paper cups or grease the tins with olive oil or butter.

6. Fill cups 2/3 or so full.

7. Bake for 15 to 20 minutes, until toothpick inserted in the center muffin comes out clean.

Makes 24 to 30 muffins.



Variations (Please keep your individual allergen needs in mind when using substitutions!): 


  • Other Fruits or Add Nuts/Seeds: You can omit the apples and add dried fruit and/or nuts or seeds (i.e. pecans, almonds, walnuts, pumpkin seeds, poppy seeds, sunflower seeds) if you wish (about a Cup; depends on your preference, but I wouldn't exceed 1 1/2 Cups of add-ins total). You can also use another type of fresh fruit (i.e. sliced strawberries, blueberries, raspberries, blackberries) would work, too, but NOT frozen as it will make the batter too mushy from water content.  You can also sub another fruit puree for the applesauce in an equal amount (i.e. smashed berries, smashed banana, pumpkin puree).
        
  • Milk-Free: Use a non-dairy milk for the milk that fits your allergen needs.
        
  • Other Oils: Use another type of oil for the olive oil if you like, such as coconut oil, corn oil, canola oil, etc.
        
  • Sugar Substitutes:  You can use any approved for baking sugar substitute for the sugar, though I don't recommend using a liquid as this will add too much moisture to the muffin.  If you already know how to substitute a liquid sugar substitute for sugar with success, by all means do so if you wish, though. :)


Don't they look yummy?

Have a great weekend!

What is your favorite seasonal food?




2 comments:

  1. Yum!! I love apple cinnamon everything!!! I can't wait to make these!! They look fantastic! They even photograph well!! --Lisa

    ReplyDelete
    Replies
    1. Thanks, Lisa! I do, too! I hope you love them! :)

      Delete

Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Submit or Request a Recipe/Contact Me" section/link for more information on how to do this.).

Please note that all comments must be approved before they are published. No anonymous comments featuring links or any comments with email addresses or other personal information will be approved. Please email those comments to me instead with your name, and I'll be happy to review them. :)

I respond to ALL comments on here (and I will visit your blog if at all possible, too), so if you'd like to make sure you see that response you can either check back here at a later time to see if I have commented or you can click on "Subscribe to: Post Comments (Atom)" and you will be notified when there are new comments/replies. If you would like an email response instead of a public response here, please send me an email instead of commenting and I'll get back with you ASAP. :)

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)