I'm going to come right out and say it; I am not a fan of pumpkin spice-flavored food. There, I said it! Don't get me wrong, the smell is divine, but I just don't find myself as excited as others seem to be over the lattes, cookies, and other pumpkin spiced treats. I figured I can't be the only one who wants to join in on the autumnal treats, but doesn't like pumpkin flavors, so I started to brainstorm. After fooling around with a few recipes, I whipped up these Spiced Apple and Cranberry Muffins, and let me just say, if a muffin can make me feel like I'm in a winter wonderland while I'm actually in Los Angeles (practically an inferno right now) then these are sure to do the trick for just about anybody! If you're looking to get in the holiday spirit with a new cozy flavor, then bake yourself a batch of these muffins and settle down with a warm cup of tea and a good book and you'll be there in no time.
YIELDS
12 muffins
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1/2 cup Rolled oats
- 1 1/2 tablespoons Baking powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cardamom
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 2 tablespoons Raw sugar
- 1 cup Apple, diced (one small Gala apple is the perfect size and consistency)
- 1/3 cup Dried cranberries
- 2 cups Almond milk
- 2 tablespoons Coconut oil
- 2 tablespoons Maple syrup
- 2 tablespoons Ground flaxseed
Directions
1.) Preheat your oven to 350°F while you prepare the muffin batter.
2.) In a small bowl, add 2 1/2 tablespoons of water to the ground flaxseed and whisk. Put this aside to set.
3.) In a large mixing bowl, combine the flours, oats, baking soda, spices, and sugar. Add in the diced apples and cranberries and mix until they are lightly coated in the dry mixture.
4.) Create a small well in the middle of the bowl of dry ingredients. Pour into this the almond milk, coconut oil, maple syrup, and flax-water mixture. Mix the batter until there are no large lumps of dry ingredients.
5.) Lightly coat a muffin tin with your choice of oil (I use a sprayable coconut oil) and pour the batter in so each cup is about 3/4 full. Bake for 30 minutes in a 350°F oven.
6.) After the muffins are removed, place them on a rack to cool. Store in an airtight container for up to 3 days.
Also by Aubrey: Teriyaki Tempeh Boats with Crunchy Carrot and Celery Salad
Related: Vegan Lemon Zucchini Breakfast Muffins
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Photos: Aubrey Pacheco
