Apple and Walnut Dairy-free Muffins Recipe

Name: Apple and Walnut Dairy-free Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cake flour; 80 grams Whole wheat cake flour; 10 grams Dark brown sugar; 6 grams Baking powder (aluminum-free); 50 grams Olive oil; 140 ml Unprocessed soy milk; 40 grams Maple syrup; 40 grams Walnuts; 1 Apple; 1 pinch Salt; 2 tbsp Water

Servings: persons

1
Dry roast the walnuts.
2
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.
3
(Set some aside for topping.)
4
Chop the apple into small bite-sized pieces that are mix easily into the batter.
5
Heat the ingredients marked in a saucepan over medium heat.
6
When it comes to a boil, reduce the heat to low and cook out the moisture.
7
In a bowl, mix the olive oil, maple syrup and the cooled mixture from Step 2.
8
Stir in the soy milk.
9
Fold in the cake flour, baking powder, and brown sugar.
10
Add the walnuts.
11
(Don't add the walnuts you set aside for decoration.)
12
Pour the batter into the muffin cups.
13
Top with the remaining walnuts.
14
(The muffins will rise when baking, so lightly press them down into the batter.)
15
Bake for 20 minutes in an oven preheated to 180C.
16
They are done when a skewer poked through the middle comes out clean.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Cake flour, 80 grams Whole wheat cake flour, 10 grams Dark brown sugar, 6 grams Baking powder (aluminum-free), and more.

Yes, Apple and Walnut Dairy-free Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple and Walnut Dairy-free Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions