1 c. white flour

1 1/2 c. white whole wheat flour

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

2 t. cinnamon

1 t. baking powder

1 1/2 t. baking soda

1/2 t. salt

1 apple, chopped

1 c. sugar-free vegan Applescotch Pie filling

1 c. unsweetened oat milk

1/3 c. canola oil

1 t. egg replacer (equivalent to 1 egg)

2 T. water

2 t. vanilla

1/2 c. sugar-free vegan crumble topping

1 T. cinnamon

Preheat oven to 350 degrees F.

Mix together the dry ingredients (white whole wheat flour, brown 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 (canola oil, oat milk, 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 put the crumble topping on top. Bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan.

A sugar-free version of my Vegan Snickerdoodle Applescotch Muffins

Yield: 17 muffins

Last updated: 6/14/26