Vegan muffins with holiday flavors
One evening, I woke up feeling a bit tired after work, and suddenly I craved something sweet. I was in the mood for muffins, but didn't feel like taking out the mixer or beating eggs – and anyway, the fridge was quite empty. It was Lent, and on the top shelf sat a jar of plum jam forgotten since autumn. I had plenty of apples, oil, sugar, what else did I need? Nuts, yes. I always have ground nuts left over from Christmas. The first time I made them, I was nervous, not sure if the mixture would hold together without eggs and milk. I measured everything by eye, mixed with a spoon directly in the bowl, just like when I was little and sneaked cake batter. They turned out a bit denser than those with eggs, but full of flavor, fluffy in places, and just sticky enough. Even my mom, who is skeptical about eggless desserts, said they were good. Since then, I make them all the time because they are quick, cheap, and hassle-free.
Let me summarize: it takes about 10-15 minutes to prepare the mixture, plus about 25-30 minutes in the oven. So in about three-quarters of an hour, you're ready. From these quantities, I get about 12 decent-sized muffins or a medium square cake. It's not complicated at all, even if you haven't made Lenten desserts before.
I make them often because, honestly, you don't need anything fancy. It's the kind of dessert you whip up for unexpected guests, for kids asking for something sweet, or just when you're craving a snack while watching a show. Plus, you can play around with whatever you have at home: jam, nuts, apples, orange... Often, I make a bigger batch because they taste good the next day, sometimes even better.
Ingredients:
200 g sugar – I've used less, honestly, but this is the basic balance. Sugar adds sweetness, but also a bit of volume and texture.
150 ml water – plain, at room temperature. It helps with homogenization and, yes, it really matters not to put hot water, otherwise I don't know how the rest of the mixture will behave.
150 ml oil – sunflower oil, so it’s not bitter. It adds moisture; otherwise, they come out dry.
2 grated apples – I grate them with the skin on if they are from the market, organic, as they are more flavorful. They keep the muffins moist, so don’t leave them on the counter after grating, as they oxidize.
100 g ground almonds/nuts/hazelnuts – I use Romanian walnuts because they are cheaper and have a nice flavor. Almonds are more delicate in taste, but you can use whatever you have.
2 tablespoons jam – any jam you have at home. I use plum or apricot. It helps bind the mixture and adds a subtle fruit flavor.
275 g sifted flour – type 650 flour works perfectly; it should be sifted, otherwise, it won’t mix evenly and will remain lumpy.
5 g baking powder – about a heaping teaspoon. Don't skimp, but don’t put too much either, or it will have a metallic taste.
Cinnamon – as much as you like; I put about a teaspoon. It’s the holiday aroma.
Grated orange zest – from one small orange or half of a large one. It should be well washed. The aroma makes all the difference, trust me.
Vanilla, optional – if you have essence, add a little; it doesn’t hurt.
1. I always start with the wet ingredients: sugar, water, and oil straight into a large bowl, so I don’t dirty too many dishes. I mix with a whisk; it doesn’t need to be beaten, just to dissolve the sugar somewhat.
2. I immediately add the grated apples to prevent them from browning. I don’t squeeze them, just add them with their juice. Then I pour in the jam and mix again – the mixture becomes slightly creamy but not liquid.
3. The ground nuts/almonds go in next. If I add too many, the muffins become heavy and wet inside (sometimes even sticky, but some people enjoy that version too).
4. I add the cinnamon, orange zest, and vanilla. Once, I made the mistake of using waxed oranges. Don’t do like me; wash them well or use organic oranges. The orange aroma elevates the dessert; don’t skip it if you have it handy.
5. In a separate bowl (but honestly, I’ve also mixed it directly with the others), I combine the sifted flour with the baking powder. I start to incorporate the flour into the mixture gradually, not all at once, to avoid lumps. I mix with a whisk, without beating too much, just enough so I don’t see any flour traces.
6. I pour the mixture into muffin cups lined with paper, about three-quarters full, as they will rise while baking. If you don’t have muffin tins, pour it into a loaf or cake pan; it will turn out just as good (even cuts nicely).
7. I put the pan in the preheated oven at 180°C, on the middle rack. For me, they are ready in 25-30 minutes. I check with a toothpick: if it comes out clean, I take them out. Don’t overbake them, or they will lose their flavors.
Useful tips:
- Don’t overmix the batter after adding the flour, or they will become tough.
- If the apples are too juicy, add a bit more flour; otherwise, they will be too wet.
- Many make the mistake of adding too much jam or syrup – you don’t need to; the muffins will become sticky and gummy, not bake well in the middle.
- If you use silicone molds, you don’t need to grease them; they come out easily. For metal ones, use muffin papers or grease them well with oil and dust with flour.
- Let them cool for about 10 minutes before taking them out of the molds; otherwise, they may break.
Substitutions:
- Flour: whole wheat flour works too, but use 30 g less, as it absorbs more liquid. For gluten-free, I’ve tried with special mixes, but the texture isn’t quite the same; it’s more crumbly.
- Sugar: you can use coconut or brown sugar, but it might change the taste slightly.
- Oil: any neutral vegetable oil works (not olive oil, as it has too strong a taste).
- Nuts: you can omit them if you have allergies; the muffins turn out well without them.
Variations:
- If you add 2 tablespoons of cocoa powder, you get some Lenten “brownies” with a chocolate flavor – and kids love them.
- Instead of apples, you can use pears, well-mashed ripe bananas, or even grated baked pumpkin.
- For fruity muffins, add half a teaspoon of jam in the middle before baking. It creates a surprise inside, which I love.
- For decoration, sprinkle sliced almonds, powdered sugar, or a simple glaze made of water and powdered sugar on top.
- If you make them in a square pan and cut them into rectangles, no one will even say they are not classic brownies.
Serving ideas:
- Warm, with a fragrant black tea or strong coffee, they are perfect for breakfast or an afternoon snack.
- Cold, with a plant-based yogurt or even banana ice cream (vegan, if you are fasting), they make a more summery dessert.
- If you want them to look festive, add plant-based whipped cream, fresh fruits, or even candied orange peel on top.
Frequently asked questions
Why do my muffins come out a bit tough?
Most often, you overmix them after adding the flour, or you use too little fat (oil). Too much flour or too dry apples can also be the cause. Measure the ingredients; don’t just eyeball them until you’re familiar with the recipe.
Can I use a different type of jam?
Of course, any jam that isn’t too liquid works. Plums, apricots, berries, even fruit spread. If it’s very sour, reduce the amount of sugar.
Can I make them without nuts/almonds?
Yes. You can completely omit them and add a bit of flour instead to prevent the mixture from being too thin. The texture will be simpler, but they will still taste good.
Can I make them with gluten-free flour?
Yes, but use a special flour for baking, not one for bread. Add a bit more liquid if you find the batter too thick and possibly a pinch of xanthan gum to help bind it better.
How long do they last and how do I store them?
After they cool completely, I put them in a container with a lid at room temperature. They last 2-3 good days, not drying out easily due to the apples and jam. If you want them to last longer, put them in the fridge, but let them return to room temperature before eating.
How do I prevent them from sticking to the molds?
Use special muffin papers or grease the molds well with oil and dust them with flour. If you only have metal molds, be sure to use plenty of oil; otherwise, they will stick.
Can I double the quantities?
Yes, no problem. Just use a larger pan or make two batches if you have a smaller oven.
Nutritional values
It’s not a diet cake, but it’s not a calorie bomb either. One muffin (out of 12) has about 180-200 kcal, depending on what jam and nuts you use. Carbohydrates are predominant due to the sugar, jam, and flour (about 25 g/muffin), while fats come from oil and nuts (about 7-8 g). There’s a bit of protein, around 2-3 g. It’s that dessert that won’t ruin your diet if you eat in moderation, especially since it doesn’t contain dairy, eggs, or butter. The fiber comes from apples, nuts, and flour (especially if you use whole wheat), so it’s not just empty sugar. Plus, compared to other Lenten desserts, it really satisfies.
How do I store and reheat them?
Let them cool completely, then put them in a closed container (plastic box or large jar with a lid). At room temperature, they easily last 2-3 days, sometimes even 4 if it’s not very hot. In the fridge, they last up to a week but become slightly denser. If you want to eat them warm, heat them for 10-15 seconds in the microwave or 3-4 minutes in the oven preheated to 120°C. Tip: don’t heat them too much, or they become rubbery. If they’ve been sitting for several days, you can sprinkle them with a little water (very little) before reheating – they come back to life immediately.
That’s it. They disappear quickly in our house, and honestly, even if it’s not a holiday, I always find a reason to make them.
The ingredients are added to a bowl in the order indicated above and mixed until homogeneous. Pour into muffin molds and bake. After baking, decorate them as you wish.
You can also pour the mixture into a cake pan, and if you add cocoa to the mixture, you will get a vegan brownie.
Ingredients: 200g sugar 150 ml water 150 ml oil 2 grated apples 100 g ground almonds (nuts, hazelnuts) 2 tablespoons jam (of your choice) 275 g sifted flour 5g baking powder cinnamon grated orange peel vanilla (optional)
