I’m pretty certain that if you didn’t know these were vegan then you wouldn’t be able to tell.
I quite enjoy a bit of vegan baking but I have encountered some recipes that seem to be missing a certain flavour or have a slightly disappointing texture from the various dairy and egg substitutions. Not so with these. They’re light, tender and full of flavour, the way a muffin should be.
I make my butternut squash puree by cutting the squash in half scraping out the seeds and roasting it until it’s tender. Then I pull off the skin and blend the flesh until it’s smooth and creamy. I don’t add any oil or seasonings, it’s easier to keep track of them in the recipe that way. I like to keep my applesauce on the chunky side but make the squash puree really smooth. This way the squash just sort of melts into the texture of the muffins but you occasionally get little bites of apple. Yummy.
120g plain flour
60g wholewheat flour
1/2 tsp baking soda
2 tsp baking powder
pinch of salt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp allspice
pinch of grated nutmeg
pinch of ground cloves
80g brown sugar
170g butternut squash puree (about 1/2 a small squash)
150g unsweetened, unseasoned applesauce (from about 2 apples)
2 tbsp olive oil
1 tbsp cider vinegar
1 tbsp honey
5 tbsp icing sugar
1 tbsp orange juice
Pre-heat your oven to 190°c and line a 12 hole muffin tin with wrappers.
Sift together both of the flours, the spices and the raising agents into a large mixing bowl. This is just to get them all really well combined so make sure that you tip any wheat bran that’s left in the sieve back into the mixture. Whisk in the sugar, salt and most of the oats, keep a few of these back to sprinkle on the top of the muffins.
In a separate jug or bowl, whisk together the squash puree, applesauce, oil, honey, cider vinegar and water, making sure that they are really well blended. Make a well in the centre of the dry ingredients and pour the wet mixture in. Fold it together with a spatula so that it is only just combined. Be careful not to over-mix it.
Spoon the batter into the prepared cases and sprinkle the reserved oats on the top. Bake the muffins for 20-22 minutes. They should be well risen and golden with a little spring to them. Give them a poke with a cake tester or skewer if you want to be sure.
Leave them to cool on a wire rack for a bit.
Mix together the icing sugar and orange juice until smooth and then drizzle it onto the muffins, let it set a bit before enjoying.