Apple cinnamon mini muffins – vegan, with rice milk and olive oil

October 8, 2015 Published by Dina

I made these little muffins on the spur of the moment this morning, before my Italian teacher Gian Marco Litrico came over to give G and me an overview of Italian art, history and politics in preparation for our upcoming stay in Italy. Gian Marco is educated, knowledgeable and interesting and we had wonderful time looking at and talking about works of art and historical, religious and political figures in Italian history.

I served these little muffins as something to snack on, with apple butter on the side.

I baked one tray of mini muffins (easier to eat) and scooped the remaining batter into regular size muffin tins. I have always liked the little muffins, kind of a one-two bite thing. They can also be served as an appetizer, cut in half and layered with some savoury filling.


Vegan apple muffins

Vegan apple muffins

If you have been reading the blog you must know that I am in getting ready for Italy mode. I almost have to step back and let it go for a while, it’s beginning to interfere with my sleep as the thoughts about the adventure race through my mind. I have booked a truffle hunt in Tuscany for November, hopefully will get to go on more than just one, and trying (not very succesfuly so far) to book cooking classes as well. I hope things will fall into place once we get there.

In the meantime, enjoy the recipe.




1 1/2 cups rolled oats (quick cooking but not instant)

1 1/2 cups rice milk

1 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 cup olive oil

2 teaspoons vanilla extract

1 apple, with peel, finely diced

2 tablespoons sugar

1 teaspoon cinnamon




Combine oats and rice milk in a bowl and let sit 5 minutes or while you get the rest ready.

Combine flour, baking powder, baking soda and sugar in another bowl

Add flour to oats and mix.

Add vanilla to the oat and flour mixture and mix only until combined.

Add the apple and mix it in gently.

Use an ice cream scoop to fill mini (or regular) muffin tins until almost full.

Combine sugar and cinnamon, then sprinkle a little of the cinnamon sugar on top of the muffins.

Bake at 375F until golden on top and cooked through, about 20-25 minutes, depending on the size of the muffin tins.


Vegan apple muffins

Vegan apple muffins