2 c. white flour

1/3 c. brown sugar

1/3 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. almond milk

1/3 c. canola oil

4 t. egg replacer (equivalent to 2 eggs)

2 t. vanilla

TBD

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 (almond 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 put the topping on. 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. [Edit: 5/31/26]: I tried leaving out the milk and it was way too dry – I could not incorporate all the flour. So I added milk 1/4 c. at a time; ended up using 1/2 c. of milk

I used almond milk for this test batch because no one on the Hounds is allergic to nuts, but for the ale I would use oat or rice milk to avoid introducing nuts into something that is otherwise nut-free. I could also use soy milk if I have it since the vegan applescotch pie filling unfortunately has sunflower lecithin in it.

Eating on a Dime: Snickerdoodle Muffins

Yield: 17 muffins

Last updated: 5/31/26