These Muffins are EXTREMELY moist! THey Are Vegan and Gluten/Dairy/Egg Free. To make them Soy Free Simply Omit the Toffuti Sour Cream!
- Cook Time :
18-20 min - Ready Time :
18 min
Servings
Ingredients
- 1 1/2 cups Bisquick Gluten Free Baking Mix
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Nutmeg
- 1 teaspoon Cinnamon
- 1/2 teaspoon Baking Soda
- 3/4 cup Dairy Free Milk Alternative (I used Almond)
- 1/3 cup Tofutti Dairy Free Sour Cream.
- 6 tablespoons Sofened Earth Balance Butter (for Corn free- Use Coconut Oil Instead)
- 2 Organic Apples Peeled and Chopped
- 1/3 cup Organic Brown Sugar
- 1/2 Organic White Sugar
- 2 tablespoons Organic Applesauce
- Additional Melted Butter,Cinnamon and Sugar to sprinkle over the top (optional)
Directions
Im Excited about this Recipe. Extremely excited to be honest. Ive never been a muffin person really- but these are borderline cake. And GOD do I love cake. Speaking of cake once upon a time (a year ago to be exact) I made cake like you wouldn’t believe. It was my strength of strengths.. Id make these giant ridiculously moist and flavorful cakes.. and then I went gluten free. Everyone knows gluten free normally means dry… crumby and well LAME. Everything I made for the first bit of going on this diet.. turned out just.. like.. that..
I am VERY pleased to report that those days are behind me- and now they can be behind you too 
Have fun making these delicious Fall muffins. Oh and Feel free to freeze them for another day- or if you are ambitious- reuse the crumbs for a crumb cake.
If you cant have Soy simply Omit the Tofutti Sour Cream- the muffins will still turn out! And if you LOVE apples- Feel free to add more than I have called for.
- Preheat your oven to 350. Prep Muffin Tin- with nonstick spray or fill with cups.
- In a Bowl Combine the Bisquick, Baking Powder, Salt, Cinnamon, Nutmeg, and Baking Soda and set aside.
- In another bowl with a hand mixer beat the Softened Butter, White and Brown Sugar until fluffy. Add the Tofutti Sour Cream and the applesauce and Continue to Beat briefly.
- Alternate Adding the Sugar/butter Mixture and the Nondairy milk to the Flour Mix until fully mixed. Finally add in the chopped Apples! This batter is thin.. so thin that you are going to look at it and think you screwed up. You didn’t! It will come together.
- Fill each muffin cup roughtly 3/4 full (Just barely to the top) They dont rise an enourmous amount.
- If you Love your sugar- Combine some Sugar, Cinnamon and Melted Butter (Just a little butter) and sprinkle the crumbly mixture on top. Or you could also place some larger thinly sliced apple pieced on the top.
- Bake between 18-20 minutes. Its not until the 18 minute mark that you might be able to even consider sticking a toothpick and pulling it out clean. If they get slightly golden around the edges that is ok- they will still taste wonderful.
- Let them cool for a few moments before removing them from the tin. I think you know what to do next
{ 11 comments… read them below or add one }
Your site is beautiful! I can not wait to try making these muffins. What do you think about subbing maple syrup for the white/brown sugar (in addition to omitting the soy sour cream)? Do you think they would still be as moist?
Thank you!! A few things worth trying…
Use a little extra apple sauce if you omit the sour cream. The apple sauce helps hold the muffin together in a similar way that an egg does- and it adds an extra oomph of moisture.
You could try using Xylitol in the place of the Sugar (A natural sugar) I have also seen Maple Sugar in stores every so often.
If you would like to try using maple syrup I would only use maybe half a cup in replacement of both the white and brown sugar. Its so sweet!
Let me know what you end up trying and how it works out!
Good Luck!
I've got these in the oven right now, woo! Your recipe didn't say when to add the apples, but I mixed them in last thing like I normally would. I used coconut oil and replaced the cinnamon and nutmeg with apple pie spice…can't wait to try one!
I've had fun browsing your site this morning, Brittany! You've got lots of good stuff here. I'm sorry I missed out on participating in the April in the Raw event (I'm a raw chef) – I would've loved to, so let me know if there's a next time! Take care
Amber!! You are welcome to link up your recipes to the Linky Happening!! I'll contact you I have an idea for a way you might participate beyond that too!!
And You added the apples at the right time- I'll go update the recipe.
Oh, great! You can email me at chefambershea AT gmail DOT com if that's easier. My boyfriend and I are eating the muffins now, they're fantastic! After he tried one, he danced around the living room a little bit.
Yipeee!! SO glad you guys liked them
Hi!!
I have been looking for a recipe like this for saoooooooooooo long! Thank you! Can I ask, what is bisquick? I’m hoping it is something I can make up myself…
These were great! I extended the baking time to about 30 minutes because they weren’t even close to done at 20! May have been becasue I used normal milk. Anyways thank you for the recipe!
Is there an alternative for the bisquick? (hog phase 3)
I agree with Sara, what can we use to substitute the baking mix? We do not use mixes in our home but I would love to have handmade apple muffins-look so good!
This look amazing! I can’t have a lot of soy in my diet, however. Would replacing the soy sour cream with Ener-G egg replacer (or equivalent), or regular sour cream do the trick?