‘For some, autumn comes early, stays late through life where October follows September and November touches October […] Such are the autumn people. Beware of them.’
I’m obsessed with this season, as I’m sure everyone’s aware of by now. Moving to London didn’t just bring new adventures and excitement, it also introduced me to new ways of celebrating my favourite season. Yay!
Bonfire Night. This year will be the second time I’ll be making my way to Lewes for the annual parade, gigantic bonfires and the (maybe slightly questionable) celebration of Guy Fawkes’ gunpowder plot.
So naturally I’m jumping at the first opportunity to dream up new delicious creations for the occasion. And inspiration was just a Google image search away. ‘Bonfire night food’: roasted marshmallows, steaming hot and hearty soups and loads and loads of toffee apples. Yum!
So here we go: vegan toffee apple breakfast muffins. Fluffy, spiced apple muffins topped with a date nut butter caramel cream. No need to restrict yourself and only devour them for breakfast though, they’re great at any time of day.
- ½ cup margarine
- ⅓ cup non dairy yogurt (I used soy)
- 2 Tbsp ground flax seeds
- 4 Tbsp water
- ½ cup granulated sugar
- 1 ¼ cups all purpose flour
- 2 tsp baking powder
- pinch of salt
- 1 Tbsp ground cinnamon
- 1 tsp vanilla extract
- 1 large apple
- 1 cup dates, soft or soaked for 10 minutes
- 2 Tbsp almond, cashew or peanut butter
- 3 Tbsp coconut or soy milk
- 2 Tbsp coconut oil, melted
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- Pre-heat the oven to 185˚C.
- Make 2 flax eggs by mixing the ground flaxseeds with 4 Tbsp water and set them aside to jellify.
- Melt the margarine in the microwave or on the hob and mix with the yogurt and sugar in a mixing bowl.
- Add the flax eggs and vanilla extract and mix well.
- In a second bowl mix the flour, baking powder, salt and cinnamon, then add it to the bowl of wet ingredients and combine.
- Peel the apple, cut it into about 0.5cm big pieces and fold them into the muffin batter.
- Fill muffin cases with the batter and bake them for 20 minutes or until a toothpick comes out clean.
- For the topping add the dates, nut butter, milk, melted coconut oil, vanilla extract, cinnamon and cloves to a food processor or blender and blitz until smooth and creamy.
- Peanut butter has a stronger, more dominant flavour than cashew or almond butter and will be more detectable in the caramel cream.
- Once the muffins are cold top them with the caramel cream or use it like a sweet spread.