Apple and Walnut Dairy-free Muffins

Apple and Walnut Dairy-free Muffins

I had a craving for muffins made with a batter using an entire apple! With just a little effort, I was able to make delicious tasting muffins.

Ingredients: 6 muffins

Cake flour
100 g
Whole wheat cake flour
80 g
Dark brown sugar
10 g
Baking powder (aluminum-free)
6 g
Olive oil
50 g
Unprocessed soy milk
140 ml
Maple syrup
40 g
40 g
a pinch
1-2 tablespoons


1. Dry roast the walnuts. Since they burn easily if you roast them after breaking them up, roast them, let them cool down a little, then break them up by hand. (Set some aside for topping.)
2. Chop the apple into small bite-sized pieces that are mix easily into the batter. Heat the ingredients marked ★ in a saucepan over medium heat. When it comes to a boil, reduce the heat to low and cook out the moisture.
3. In a bowl, mix the olive oil, maple syrup and the cooled mixture from Step 2. Stir in the soy milk.
4. Fold in the cake flour, baking powder, and brown sugar. Add the walnuts. (Don't add the walnuts you set aside for decoration.)
5. Pour the batter into the muffin cups.
6. Top with the remaining walnuts. (The muffins will rise when baking, so lightly press them down into the batter.)
7. Bake for 20 minutes in an oven preheated to 180℃. They are done when a skewer poked through the middle comes out clean.

Story Behind this Recipe

I tried making a cake using a raw apple in the rice cooker, but it turned out too sticky, so I tried making apple muffins!
Using one whole apple, I cooked out the moisture fully, so they didn't turn out sticky and they tasted delicious. For a regular cake-like muffin, reduce the amount of apple.