Vegan applesauce muffins for a breakfast favorite on Meatless Monday
My grandmother made some of the best comfort food I've ever tasted -- and these homemade applesauce muffins are one of my favorites. I loved rolling out of bed at her house to the smell of fresh-baked muffins ready to be dipped in butter, cinnamon and sugar, and scarfed in preparation for the day. She always used her homemade applesauce -- which makes everything so much better -- in the muffins; I modernized the recipe (with started with my mom's college roommate) by replacing the milk, egg and butter with vegan options so that my plant-based compatriots can enjoy them, too!
You will need:
1 tablespoon egg replacement (equivalent of one egg)
3 tablespoons water (for egg replacement)
2 cups Bisquick (original-style -- it's vegan!)
1/2 cup sugar
1 1/4 teaspoons cinnamon
1/2 cup applesauce (homemade is easy and will really make this recipe shine)
1/4 cup coconut milk (or other plant-based milk -- almond, soy or hemp would also work)
2 tablespoons grapeseed or other cooking oil
2 tablespoons vegan butter (Earth Balance is my preferred brand)
Preheat your oven to 350 degrees F and spray a muffin tin with cooking spray.
1. Mix the egg replacement powder and the water in a small bowl until combined.
2. Put the Bisquick, 1/4 cup sugar and 1/2 teaspoon cinnamon in a large bowl.
Whisk together until everything is thoroughly mixed.