Vegan applesauce muffins for a breakfast favorite on Meatless Monday

Categories: Meatless Monday

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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!

See also: Homemade applesauce for a sweet side dish after Meatless Monday

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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.

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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.

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Whisk together until everything is thoroughly mixed.

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