2 c. white flour

1/2 c. brown sugar

1/2 c. sugar

1 t. cinnamon

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 apples, chopped

1 c. 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

1 T. cinnamon

Preheat oven to 350 degrees F.

Mix together the dry ingredients (flour, brown sugar, 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 (oat milk, canola oil, egg replacer 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.

When I do muffins with egg replacer, I *usually* mix it together with the appropriate amount of water (2 T. water for each egg worth of replacer) but since I was trying to cut back on the amount of liquid in this recipe (because it was too wet last time), I just threw the dry egg replacer in with the other liquid ingredients in the food processor. It worked fine.

Note: these were *very* soft and crumbly last time. Try adding even less liquid next time. Omit the milk, and only add if the batter is too thick.

Eating on a Dime: Snickerdoodle Muffins

Yield: 18 muffins

Last updated: 8/14/25