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Vegan Apple Rosemary Olive Oil Muffins 1

Vegan Apple Rosemary Olive Oil Muffins

These Vegan Apple Rosemary Olive Oil Muffins offer a delightful balance of savory and sweet flavors. The aromatic rosemary paired with sweet-tart apples creates a sophisticated flavor combination perfect for fall brunches or hearty snacks that break away from conventional flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Snack
Cuisine Plant-based, Vegan
Servings 12 muffins
Calories 225 kcal

Equipment

  • 12-cup Muffin Tin
  • Parchment liners
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour substitute with whole wheat pastry flour for added fiber
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 2 tablespoons fresh rosemary finely chopped (1 tablespoon dried works in a pinch)
  • ¼ teaspoon freshly ground black pepper

Wet Ingredients

  • ¾ cup extra virgin olive oil high-quality, choose one with fruity rather than bitter notes
  • ½ cup unsweetened plant milk almond, oat, or soy all work beautifully
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons water to make flax eggs
  • 5 tablespoons water for flax eggs

Add-ins

  • 1½ cups tart apples peeled and diced small (Granny Smith or Pink Lady varieties recommended)
  • ⅓ cup chopped walnuts optional, substitute pecans for a softer flavor profile
  • 2 tablespoons nutritional yeast adds a subtle cheesy depth

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with parchment liners or lightly grease with olive oil.
  • In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Stir well and set aside for 5 minutes to thicken.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, chopped rosemary, and black pepper.
  • In a separate medium bowl, whisk together olive oil, plant milk, maple syrup, apple cider vinegar, and the prepared flax eggs until smooth.
  • Make a well in the center of your dry ingredients and pour in the wet mixture. Fold gently with a spatula just until combined – about 10-12 strokes. Don't overmix.
  • Fold in the diced apples, walnuts (if using), and nutritional yeast with just 3-4 more gentle strokes. The mixture should look lumpy but have no visible dry flour pockets.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For a professional touch, sprinkle a few extra apple pieces and a tiny sprig of rosemary on top of each muffin.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins taste even better the next day as the flavors have time to develop. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if your blend doesn't already contain it.
To reduce sugar content, replace the maple syrup with unsweetened applesauce and add 10 drops of liquid stevia.

Nutrition

Calories: 225kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 1.5gSodium: 315mgFiber: 2gSugar: 8g
Keyword Vegan Muffins, Apple Muffins, Rosemary Muffins, Olive Oil Muffins, Savory Muffins
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