Vegan Banana Apple Muffins

Like I mentioned in my last muffin post, Sundays are the day we consume muffins in our home. About a month ago we were having an activity at church on a Sunday night that I needed to bring a treat to, and we had tons of leftover bananas and apples that needed to get used, and a ton of Almond milk from this project with Silk, and with all of that, these muffins were born.

I always get so scared to use almond milk. Mostly because there isn't a part of that even pretends to like drinking it... but baking it in muffins, or cooking with it? Both of those experiences have been positive for me so far. Like this chocolate cake from over the weekend? Almond milk win again. I loved the combination of apple, banana, and cinnamon in these muffins. They came out super moist, and both of my kids loved them. I've made these three times already, and they're definitely going to be my go to now when we need to use up bananas in our house. The best part is that you can use any milk in them too. We've been making them with almond milk because we need to use it up, but anything else would work just fine. 

Yields 24 Muffins

Ingredients: 

4 apples, diced(I used 4 small gala apples)

4 tbsp flour

2 tsp cinnamon

2 large, ripe bananas

1 1/2 cups white sugar

1 cup unsweetened almond milk

2/3 cup vegetable oil

2 tbsp vanilla

4 tsp cinnamon

2 cups all-purpose flour

4 tsp baking powder

Directions:

Preheat your oven to 400°. Lightly grease and flour your muffin tin so the muffins do not stick. Small dice your apples and then toss them together in the 4 tbsp flour and 2 tsp cinnamon. 

In a large mixing bowl, mash your bananas, and then add in the sugar, almond milk, vegetable oil, vanilla and cinnamon. Once everything is whisked together, add in the flour and the baking powder. Using a rubber spatula, fold in the apple pieces. 

Pour 1/4 cup of batter into each muffin cavity and bake for 17-18 minutes. Allow muffins to cool in pan for 10 minutes before transferring to a wire rack.