Apple muffins with almond butter
Super moist and vegan
Simple and so delicious
Frosting ingredients
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Vegan cream cheese – 150 g
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Plant-based margarine
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Agave syrup
Muffin ingredients
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Flour – 250 g
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Baking powder – 1 packet
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Sugar – 150 g
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Salt – 1 pinch
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Plant-based milk – 240 ml
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Rapeseed oil – 90 g
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Applesauce – 120 g
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Lemke crunchy almond butter – 2 tbsp
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Apples (approx. 450 g) – 2 large
Here’s how to do it:
Mix the cream cheese with the margarine and sweeten with agave syrup or a similar sweetener. Chill for at least 30 minutes.
Preheat the oven to 190°C (top/bottom heat).
Wash the apples, quarter them, remove the cores, and cut into small cubes.
Combine the dry ingredients in a large bowl.
Add the plant-based milk, oil, applesauce, and almond butter, and mix well with a whisk or spoon until the batter is smooth and free of lumps. Fold in the diced apples.
Line a muffin tin with paper liners and distribute the batter evenly.
Bake on the middle rack for about 30 minutes.
Remove the muffins from the oven and let them cool.
Pipe the frosting onto the muffins using a piping bag and top with an almond.
Tipp:
Stored in the refrigerator, they stay deliciously moist for at least 3 days.
