Delicious and moist low fat vegan apple cinnamon muffins that are also oil-free, sugar-free and gluten-free. A great grab-and-go snack!
I created these low fat vegan apple cinnamon muffins almost a month ago when I was in Barcelona. So, whenever I make them now, the smell and taste take me back to my second hometown and I sigh longingly 🙂
Don’t forget there’s tutorial video further down!
I had just published vegan gluten-free blueberry muffins recipe before the trip and was quite obsessed with those. However, blueberries cost a fortune in Barcelona, which is why I used that I had in hand. It just so happened that apples were the only suitable fruits in my kitchen the morning I wanted to bake a new batch of muffins. So, I used those, added quite a bit of cinnamon and the result blew me away! Consequently I stuck to those low fat vegan apple cinnamon muffins for our entire stay.
For the first batch I used only buckwheat. However, I wanted to bring the glycemic load of my muffins down and substituted half of the buckwheat with oat bran. As result, one muffin had almost 3 GL points less than before. Awesome, isn’t it?!
To sum it up, my low fat vegan apple cinnamon muffins are almost as healthy as muffins can get. Besides being plant-based and oil-free, they are also gluten-free and sugar-free. Now, oil-free doesn’t always mean low fat. However, in this case I can proudly say that it does, because you only get 19.8% of calories from fat from this muffin recipe. Of course, you could make them even leaner by ditching the peanut butter altogether. In fact, I have tried nut butter free version and they taste equally good.
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I created these low fat vegan apple cinnamon muffins almost a month ago when I was in Barcelona. So, whenever I make them now, the smell and taste take me back to my second hometown and I sigh longingly ?
- 80g (2.82oz) raw buckwheat, soaked
- 80g (2.82oz) oat bran
- 1 big ripe banana (210g, 7.4oz with skin)
- 1 tbsp. (16g, 0.6oz) peanut butter without additives
- 2 tbsps. (30g, 1.06oz) unsweetened applesauce
- 2 tsps. cinnamon
- ¼ tsp. Himalayan salt
- 160g (5.6oz) naturally sweet plant milk (oat or rice)
- 2 tsps. aluminium free baking powder
- 1 tbsp. poppy seeds (add later)
- 1 cup (100g, 3.5oz) apple cubes, add later
- Firstly, soak buckwheat overnight (or all day or at least 6 hours). Rinse and drain.
- Heat oven to 175°C (350°F).
- Next, put all ingredients except baking powder, poppy seeds and diced apple in blender and blend until smooth batter is formed.
- Now, blend in baking powder. Then mix in (DON’T BLEND) poppy seeds and apple cubes.
- Finally, divide the batter between 6 muffin forms and bake for 40 minutes until the muffins are golden.
These low fat apple cinnamon muffins make a delightful breakfast or mid-morning/afternoon snack with tea or coffee.
One muffin has 11.4 GL points.
- Method: Baking
- Serving Size: ⅙ of recipe
- Calories: 179 kcal
- Fat: 3.92g
- Carbohydrates: 24.6g
- Fiber: 5.39g
- Protein: 5.83g
Keywords: vegan apple cinnamon muffin
Tips for my low fat vegan apple cinnamon muffins:
- Make smaller muffins by dividing the batter between 8 muffin moulds and bake for 35 minutes. You’d get 8.55 GL points and 134 kcal from ⅛ of the recipe.
- Now, if you don’t tolerate avenin in oats, use only buckwheat. Take 160 grams of raw buckwheat and soak overnight. Instead of 160g of oat milk, use only 100g.
- Next, make sure not to overload the muffin batter with apple cubes or they’d turn out too moist inside. Should you have a bit more than 100g of apple, cut bigger chunks and add them on top of each muffin.
- Furthermore, you can freeze the leftovers and heat your muffin in the oven whenever necessary. This way you save yourself a lot of meal prep hassle during the week.
- Finally, those allergic to peanut butter can use any other unsweetened nut or seed butter. Furthermore, you can also ditch the butter altogether.