Bloomin’ Best Vegan Peanut Butter and Apple Muffins

Yield:12 regular size (not super size!) muffins

Chunky natural peanut butter spread on apple wedges is one of my favorite snacks from childhood.  So, this week when I was craving a  wholesome and nostalgic baked good, I figured the combination would be scrumptious in a moist muffin.  And it is!

Normally, I would load up an apple batter with warm spices, but I didn’t want them to overpower the peanut butter flavor and aroma.  So I just used a pinch of allspice, cinnamon and cloves.   But feel free to adjust to suit your taste.

Not too dense, but not light like a cupcake either these muffins are the epitome of balance in every way.

I know apples are not typically a spring fruit, but our farm market does have Virginia-grown ones in the warm months.  You’ll love this recipe whenever apples are in season in your area.

1/2 cup chunky natural peanut butter warmed slightly in the microwave or in a saucepan on top of the stove (smooth would probably work just great as well)

1/2 cup canola oil

1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)

1/2 teaspoon vanilla extract

1 cup natural sugar

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

Pinch ground allspice

Pinch ground cinnamon

Pinch ground cloves

2 large apples, cored and very finely chopped; approximately 3 cups (fine like food processor-fine)

Line muffin cups with papers or oil well with nonstick spray.  In a large mixing bowl, stir together peanut butter, canola oil, soy milk and vanilla until well combined.  Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms.  Then stir in chopped apples only until incorporated.  Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean.  Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.

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  1. […] sugar, flour, baking powder and baking soda just until a … … Originally posted here: Bloomin' Best Peanut Butter and Apple Muffins | The Blooming … ← How Nestle Gerber Poison Babies With Genetically Modified … Union Street Eats: […]

  2. All I can say is yum, yum, yum, give me some!

  3. I wish I could Canada girl! oxo

  4. What an amazing combo in a muffin Betsy! Seasonal or not, apples are a year-round fruit for me. I just love enjoying a cold crisp apple in summer.

  5. Thanks, Alisa. It seems like such a natural combo, but I looked online and couldn’t find duplicate recipes. On the other hand, it had never occurred to me to make them before now. 🙂 I’ve since made a sweet potato version that is perhaps even more moist (I used pumpkin butter in place of the peanut butter and it has a higher moisture content) and delish too. I’ll post soon!

  6. I just made these for breakfast, substituted apple sauce for oil. They turned out very fluffy, not too sweet, and was the perfect combo of apple and peanut butter goodness. Thanks for the great recipe!

  7. Perfect, Angee, for an even more apple-y breakfast treat! Thanks so much for sharing your feedback and you are more than welcome!

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