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

1/4 t. salt

1 apple, chopped

1 c. vegan Applescotch Pie filling

1/2 c. oat milk (start here, add more if needed)

1/3 c. canola oil

1 t. egg replacer (equivalent to 1 egg)

2 T. water

2 t. vanilla

Crumbled vegan snickerdoodle cookies

Preheat oven to 350 degrees F.

Mix together the dry ingredients (white flour, white whole wheatflour, 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, egg replacer, water and vanilla) and pulse to combine. Pour into the dry ingredients and mix until well combined. Add oat milk as needed (I started with 1/4 c. and went up from there).

Spoon into muffin tins lined with muffin papers and put the crumble 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.

Eating on a Dime: Snickerdoodle Muffins

Yield: 17 muffins

Last updated: 6/14/26