‘Veganuary’ is a non-profit worldwide organisation, encouraging people to try vegan food in (& beyond) January, with the belief that moving to a plant-based diet is a way of protecting the environment, preventing animal suffering, and improving health. All particularly important, as we move from 2020 to 2021 & beyond.
In 2020, 400,000+ people took a pledge to try a vegan diet. More than 600 brands, restaurants, & supermarkets promoted the campaign, launching 1200+ new vegan products and menus in the UK market alone.
This January, I’m going to try a new Vegan dish each day. I’m also lucky enough to still have racks of stored apples from 2020’s bumper harvest to use up, so this recipe ticks both boxes deliciously…
Studded with large chunks of moist apple, these light muffins are super quick to whip up for tea, desert or even breakfast. Cinnamon and nutmeg help make the most of the apple; traditionally spicy and comforting. Banana replaces egg, without impacting greatly on the taste. Any apples will work; I don’t peel them, as the skin adds fibre which I’m sure makes these fantastically healthy treats(!).
Store in an airtight container: up to 5 days, or freeze: up to 6 months.
- 1 1/2 cups apple, diced + 1/4 cup apple, diced small, for topping
- 2 tablespoons plain flour
- 1 teaspoon cinnamon
- 1/2 cup mashed ripe banana (approx 1 large)
- 3/4 cup sugar (I mix brown & white)
- 1/2 cup unsweetened vanilla almond milk (or other vegan milk)
- 1/3 cup coconut oil, melted (or rapeseed oil)
- 1 Tbs vanilla extract
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 cup plain flour
- 2 tsp baking powder
- pinch of salt
- brown sugar, for sprinkling (optional)
- pinches of ground cinnamon, (optional)
- Preheat oven to 200C. Grease a muffin tin, or prepare 6 – 12 muffin cases, depending on size.
Prep the Apples
- In a medium bowl, combine 1 1/2 cups apples, 1 tsp cinnamon, 2 Tbs plain flour. Toss to coat. The flour will help prevent apples from sinking during baking; set aside.
Make the Batter
- In a large bowl, mash the bananas with a fork.
- Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 tsp cinnamon, nutmeg. Whisk to combine.
- Add remaining dry ingredients, but don’t overmix. The batter should be quite thick, but add a tiny additional splash of vegan milk if needed.
- Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
- Divide the mixture among the prepared cases, 3/4 filling each one.
- Top with the reserved 1/4 cup diced apples, top each muffin with a couple pieces, or a sprinkling of sugar or cinnamon.
- Bake for about 17 to 18 minutes or until risen, and a toothpick inserted comes out clean.
- Allow muffins to cool in pan for 10 – 15 minutes, then remove and cool on a rack. Enjoy with vegan yogurt, ice cream, or alone – perhaps with a sprinkling of coconut snowflakes!
Bernard Barunch:“Millions saw the apple fall, but only Newton asked ‘why'”
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