Thursday, November 13, 2014

Caramel blanketed Apple Cinnamon Muffins

Caramel apples are an iconic fall treat, and feeling a bit of fall in the air this morning, I opted to carry them right into my breakfast.

The apple cinnamon muffin is wonderful on its own, fluffy and light with tidbits of apple in every bite.  Add a bit of caramel sauce drizzled over the top to elevate this into a perfect Sunday brunch treat.

Apple Cinnamon Muffins

1 c all purpose flour (*see note for gf)
1/2 c sprouted whole wheat flour (or spelt, or other whole grain option)
1/2 c cane sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/3 c safflower oil (or oil of choice)
1/4 c non-dairy milk of choice + additional as needed
2 Tbsp flax meal + 4 Tbsp warm water, combined and set aside
1 tsp vanilla
1 c grated apple (Do this with the large holes on a box grater to avoid mush, or chop fine.)

Caramel Sauce (borrowed from here)

1/2 c Earth Balance soy free margarine
1 c light brown sugar
1/2 c maple syrup (the real stuff)
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla

For the muffins:
Combine dry ingredients in a large mixing bowl and whisk to combine evenly. Combine wet ingredients in a separate bowl and stir to combine.  Add wet to dry and stir to mix well.  Depending on how juicy your apple was, you may need to add up to 1/3 c of additional milk to achieve a moist muffin batter.  Spoon into lined muffin cups and bake at 400 degrees for 20 minutes. Now make your caramel sauce!

For the caramel sauce:
Combine the butter, brown sugar and maple syrup in a heavy bottomed sauce pan.  Heat over medium heat and stir to combine.  Once fully combined, step away!  Do not stir.  Allow mixture to come to a boil, and boil gently without stirring for 5 minutes.  Remove from heat and stir in the salt, soda and vanilla.  Drizzle (or pour- it's your muffin!) immediately over warm muffins.  This sauce will harden as it cools, so make sure to pour warm!  You may also add 1/4 c of the milk of your choice after pulling it off the heat to increase the creaminess and prevent the sauce from getting as stiff upon cooling.

Eat and enjoy!

*Note: for gluten free muffins you can substitute gluten free all purpose flour of your choice, and 1/2 tsp of xanthan gum.  I like to use 1/2 c sprouted millet flour, 1/2 c sprouted sorghum flour, 1/4 c potato starch, and 1/4 c tapioca starch for the flour mix in this recipe.

This recipe is dairy free, egg free, nut free, soy free, vegan, can be gluten free, and fully delicious.


  1. I am going to make these for Heidi! Thanks for publishing!

  2. Oh I hope she likes them! Great idea.


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