1 c. white flour

1 1/2 c. white whole wheat flour

1/2 c. brown sugar

2 t. cinnamon

1 t. baking powder

1 1/2 t. baking soda

1/2 t. salt

1 apple, chopped

1 c. vegan Applescotch Pie filling

3/4 c. oat milk

1/3 c. canola oil

1 t. egg replacer (equivalent to 1 egg)

2 T. water

2 t. vanilla

Crumbled vegan snickerdoodle cookies (I used 4 1/2 cookies)

Preheat oven to 350 degrees F.

Mix together the dry ingredients (white flour, white whole wheat flour, brown sugar, 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 and water) 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 crumbled cookies on top. Bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan.

The recipe called for 2 t. vanilla but I forgot to put it in this time. Whoops, my bad.

I used my Butterscotch Pecan Muffins as a starting point

Yield: 16 muffins

Last updated: 6/14/26