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Apple - Hazelnut Muffins (Gf, Vegan)

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“A spicy, slightly sweet and definitely nutty snack that's perfect for those with dairy, egg and gluten intolerances... as well as those who love them! If soy is a concern, hemp milk or almond milk (use unsweetened for best results) are great swaps too.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F, line 12 muffin cups with paper cups.
  2. In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
  3. In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
  4. In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
  5. Add flaxseed mixture and blend in well.
  6. Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
  7. Fold in shredded apple and hazelnuts.
  8. Portion into the prepared muffin cups.
  9. Bake 35 minutes, until they test done.
  10. Remove from the pans immediately and cool on wire racks.

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