We went apple picking last weekend. I made applesauce but there were so many apples. This is a really delicious recipe, a great way to use up all of those apples, and they are great for school lunch!
makes a dozen
1 1/2 cups chopped apples (2 to 3 apples, depending on the size of the apples)
1 1/2 cups whole wheat flour
1 cup vegan cane sugar
1 1/2 teaspoons vanilla powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
3/4 cup sunflower oil
Brown sugar for topping (about 1/4 cup)
Preheat oven to 350. Line muffin pan with liners (or not.) Make the flax eggs and set aside.
Core, peel, and dice the apples.
Sift flour and add sugar, vanilla powder, salt and baking soda. Mix with a fork. Add flax eggs, oil and apples. Mix well.
Fill muffin cups and sprinkle tops with brown sugar. Bake for 35 minutes.
Let cool. Take the cupcakes out of the pan (and if you used liners, the liners) and place on a paper towel to absorb any excess oil. Wrap individually and enjoy!