Nutritional Info

Nutrition Facts

Serving Size 1 (37g)

Calories 177
Calories from Fat 120 (68%)
Amount Per Serving %DIV
Total Fat 13.3g 20%
Saturated Fat 1.9g 10%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 0.5mg 0%
Sodium 97.4mg 4%
Potassium 58.3mg 1%
Total Carbohydrate 12.6g 4%
Dietary Fiber 1.1g 5%
Sugars 0.8g
Protein 1.6g 3%

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Caramel Apple Muffin Tops

Source: 500 Vegan Recipes
Recipe Description
This recipe yields tasty, wholesome, and tender muffins that are easy to prepare. Keep in mind that you're not aiming for applesauce when cooking the apple, so pick one that will retain its shape well, such as Granny Smith.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  soy milk
1 1/2 Tablespoon(T)  unsweetened applesause
1/4 Cup(c)  canola oil
1/4 Teaspoon(t)  fine sea salt
1/4 Teaspoon(t)  baking soda
1/4 Cup(c)  raw sugar
3/4 Cup(c)  white whole wheat or whole wheat pastry flour
3/4 Cup(c)  quick cooking oats, finely ground
2 Tablespoon(T)  soy milk
1/2 Teaspoon(t)  apple cider vinegar
1/2 Teaspoon(t)  cinnamon, ground
2 Tablespoon(T)  sucanat
2 Tablespoon(T)  non dairy butter
1   unpeeled apple, quartered, cored and chopped into bite sized pieces


To make the caramel apple pieces: Place the apple pieces, butter, Sucanat and cinnamon in a small saucepan. Over medium high heat, melt the butter, and bring to a low boil. Lower the heat to medium, and cook for about 6 to 8 minutes, stirring constantly, until the apple pieces are tender and the preparation turns dark, sticky, and syrupy. Remove from the heat and set aside. To make the muffin tops: Preheat the oven to 375° F. Line a large rimless baking sheet with parchment paper or a silicone baking mat. Combine the vinegar and soy milk in a medium bowl. It will curdle and become like buttermilk. In a large bowl, whisk together the ground oats, flour, sugar, baking soda and salt. Sprinkle the oil on top. Combine with your fingertips or with a fork until it resembles a coarse meal. Whisk the applesauce into the buttermilk mixture, and add to the flour mixture, being careful not to over mix. Fold in the caramel apple pieces. To create the "muffin tops," pour a little over 1/4 cup of the batter into six places on the baking sheet. Bake for 20 to 22 minutes, or until golden brown and firm. Leave on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

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