Vegan Toffee Apple Breakfast Muffins

For some folks, fall rolls in early, hangs around late in life where October follows September and November is nippin’ at October’s heels[…] Them are the autumn folks. Y’all best watch out for ’em.

I’m hooked on this season, as I reckon y’all know by now.

Moseying over to London didn’t just bring new adventures and a heap of excitement, it also showed me fresh ways of whoopin’ it up during my favorite season. Hooray!

Bonfire Night. This here year will be the second time I’ll be hitchin’ a ride to Lewes for the yearly parade, mammoth bonfires and the (maybe kinda questionable) hoopla of Guy Fawkes’ gunpowder plot.

So naturally I’m snatchin’ up the first chance to whip up new tastebud-tantalizin’ creations for this shindig.

And all it took was a quick Google image search under ‘Bonfire night food’: roasted marshmallows, piping hot hearty soups and heaps upon heaps of toffee apples. Delicious!

So here we go: vegan toffee apple breakfast muffins.

Pillowy, spice-laden apple muffins topped with a date nut butter caramel cream. No need to hold back and only gobble them down at breakfast time though… they’re perfect at any hour of the day!


Vegan Toffee Apple Breakfast Muffins Recipe

Vegan Toffee Apple Breakfast Muffins

Preparation Time:

20 minutes

Cooking Time:

20 minutes

Total Time:

40 minutes

Serves:

8-10

Ingredients:

For the muffins:

  • ½ cup margarine
  • ⅓ cup non-dairy yogurt (soy used in this recipe)
  • 2 Tbsp ground flax seeds
  • 4 Tbsp water
  • ½ cup granulated sugar
  • 1 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 large apple

For the topping:

  • 1 cup dates, soft or soaked for 10 minutes
  • 2 Tbsp almond, cashew or peanut butter
  • 3 Tbsp coconut or soy milk
  • 2 Tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves

Instructions:

  1. Pre-heat the oven to 185˚C.
  2. Make 2 flax eggs by mixing the ground flax seeds with 4 Tbsp water and set them aside to jellify.
  3. Melt the margarine in the microwave or on the hob and mix with the yogurt and sugar in a mixing bowl.
  4. Add the flax eggs and vanilla extract to the mixture and mix well.
  5. In a second bowl, mix the flour, baking powder, salt and cinnamon, then add it to the bowl of wet ingredients and combine.
  6. Peel the apple, cut it into about 0.5cm big pieces and fold them into the muffin batter.
  7. Fill muffin cases with the batter and bake them for 20 minutes or until a toothpick comes out clean.
  8. For the topping, add the dates, nut butter, milk, melted coconut oil, vanilla extract, cinnamon and cloves to a food processor or blender and blitz until smooth and creamy. Note: Peanut butter has a stronger, more dominant flavour than cashew or almond butter and will be more detectable in the caramel cream.
  9. Once the muffins are cold, top them with the caramel cream or use it like a sweet spread.
Vegan Toffee Apple Breakfast Muffins

In addition to the creative dishes I have already shared, I’m excited to recommend a few other favorites that you might enjoy.

If you’re in the mood for something sweet and spicy, give my Vegan Spiced Chai Cheesecake recipe a try. It’s rich and indulgent while still being entirely vegan; an impressive dessert for any gathering.

For a classic cake with a twist, you can’t go wrong with my Vegan Spiced Carrot Cake (Gluten Free) recipe. It’s moist, fragrant and incredibly satisfying.

If fruit desserts are more your style, be sure to check out my Vegan German Apple Crumble Pie recipe. The crispy topping contrasted with soft baked apples is an absolute delight!

Last but certainly not least, my decadent Vegan Brownie Black Forest Cheesecake Sundaes recipe turns a traditional dessert into a fun and exciting treat that everyone will love.

Enjoy exploring these recipes as much as I’ve enjoyed creating them!


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