2 c. white whole wheat flour

1/2 c. brown sugar substitute (I use Swerve)

1/2 c. sugar substitute (I use (I use Splenda)

1 t. cinnamon

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 apples, chopped

1 c. sugar-free vegan Applescotch Pie filling

1/2 c. oat milk

1/3 c. canola oil

4 t. egg replacer (equivalent to 2 eggs)

2 t. vanilla

1/3 c. sugar substitute (I use allulose here)

1 T. cinnamon

Preheat oven to 350 degrees F.

Mix together the dry ingredients (flour, brown sugar substitute, sugar substitute, cinnamon, baking powder, baking soda and salt) in a large bowl. Add the chopped apples and stir to coat.

Puree the apple pie filling in a food processor or blender. Add the rest of wet ingredients (oat milk, canola oil, egg replacer, water and vanilla) and pulse to combine. Pour into the dry ingredients and mix until well combined.

Spoon into muffin tins lined with muffin papers and sprinkle the tops with the cinnamon sugar topping. Bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan.

The batter was a bit on the wet side. Next time I make it I would cut the rice milk back. My plan is to start with a 1/2 c. of rice milk, and see how that is. You can always add more in if it is too dry.

Eating on a Dime: Snickerdoodle Muffins

Yield: 17 muffins