“Grab and give” is my new version of “grab and go” and these sugar-free apple muffins are perfect for just that. Why have I moved on from ‘grab and go’? Seriously, have you tried ‘just’ going anywhere with two babies? It’s impossible! Everything is a military operation. Going out for a whole day? Practically Marine level! So that means easy, grab and give foods for me, and for the babies.
I break these in two for my littles – they fit into their little hands better, but as they get a bit bigger and finer motor control and they eat more/throw less on the floor, I’ll start to give them one each.
A ‘sugar-free’ that means sugar-free
Because I like to give these vegan apple muffins to the twins, they’re completely sugar-free – that includes maple syrup free, coconut sugar-free. The only sweetener is from the fruit itself: apple puree! If you have them on hand, a handful of sultanas or chopped dates add a burst of extra sweetness, but that’s just for the adults really. The kids don’t see to notice (at under 10 months) whether they’re in there or not.
Let me count the reasons…
I like these apple muffins for many reasons, including
- my daughter shoves them into her mouth with a pleasing gusto (my son is a bit pickier)
- I can shove them into my own mouth guilt-free, knowing they’re pretty healthy
- they’re brilliant for using up any disappointing apples (you know the ones – they taste fluffy!)
- they can be made so quickly, I can usually get everything prepped, in the oven and cleaned up inside of 30 minutes
Have you made them yet? What was your favourite thing about the
Like these vegan apple muffins? You might like these vegan muffins recipes too!
- Healthy Mango Muffins (vegan)
- Healthy Blueberry Muffins (Vegan)
- Fruity Breakfast Muffins (low fat, refined sugar-free)
Vegan, Sugar Free, Apple Muffins
- 1 tbsp ground flaxseed
- 1 tbsp vegetable oil or melted coconut oil
- 150 g plain or wholemeal flour
- 1 apple peeled and chopped (120g prepared)
- 30 g raisins or chopped dates
- ½ heaping tsp cinnamon
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 90 g apple puree
- 2 tsp lemon juice
- ¼ cup + 2 tbsp water divided
- ½ cup dairy free milk
- Preheat your oven to 175°C and prepare a 6-hole muffin tin: I like to use a silicone one and spray each 'hole' with a bit of oil. If using a regular tray, I would add paper cases and spritz each of those with oil.
- First, prepare the flax egg by mixing together 2 tablespoons of water, the oil and the ground flaxseed. Set aside to let it gel.
- In a large bowl, mix together the dry ingredients, then add the water, milk, apple puree and flax egg. Stir well to combine, then divide evenly in the prepared muffin tray.
- Place in the centre of the oven, and bake for 25 minutes.
- Remove to a wire rack and leave to cool.