Apples are back in season and we have been enjoying this beautiful red, delicious juicy fruit as is because we can’t get enough of it ever. Along with this the baking season has also come back and in many places it’s time to turn on the oven and get started with some baking activities again.
I welcomed this wonderful fall season with my baked creation, Apple Oatmeal Cupcakes with Vegan Vanilla Frosting. Its yum and yum and only yum. That’s how I can describe this mind boggling recipe.
The combination of macadamia nuts and fresh coconut blended with some sweetener emerged in my food processor as soft, fluffy and snowy like texture which Yashvi and I couldn’t stop licking. Thankfully I had my presence of mind and made extra and saved on time. Hahahhaha. 🙂
The juicy apples when sautéed with maple syrup release their juices which I blended with oats and sweetened with more fruits keeping the nutrition part in mind and then baked in the prepared muffin tray. My whole house was filled with its delicious and tempting aroma.
I enjoyed the decoration part of these cupcakes though I kept it simple so that if you plan to bake these cupcakes with your little helpers (children) it’s easy for all to make this recipe with minimum mess. Like my 3 year old decided to help me and lost control over the pastry decoration so she filled the top of the cupcakes with big spoon and sprinkled the chopped apples. Less time consumption, less cleaning and more fun. 🙂
Feel free to decorate these cupcakes with your desired sprinkles but the chopped fresh apples on these cupcakes definitely enhances the taste and give this recipe a bite of freshness. 🙂 . HAPPY BAKING!!!!!!
Apple Oatmeal Cupcakes with Vegan Vanilla Frosting
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 8
Per Serving 333 calories
Fat 18 g
Carbs 37 g
Protein 6 g
Ingredients
- ½ cups raw macadamia nuts (soaked overnight and drained)
- ½ cups unsweetened shredded coconut (fresh/frozen)
- 2 tsp vanilla powder
- 1 tbsp. sugar
- 1/8 tsp salt
- 1 tsp flax oil
- ½ cups unsweetened coconut milk
- 1 apple (deseeded and chopped)
- 1 tsp maple syrup
- 1 tbsp. flax meal
- 3 tbsp. water
- 2 cups oats flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 medium bananas (pureed)
- 1 tbsp. flax oil
- 1 tsp vanilla extract
- 1 cup unsweetened coconut milk
For the frosting
For the cupcake
Instructions
- In a blender/food processor combine all the frosting ingredients and blend smooth.
- Refrigerate the frosting until ready to use.
- Soak flax meal in water for 10 minutes.
- Heat a nonstick pan and combine apples and maple syrup. Cook uncovered for 4-5 minutes or until apples are soft. Turn off the flame and let it cool. Once the apples are cooled, grind it smooth in a food processor.
- In the meantime preheat the oven at 375 degree Fahrenheit and prepare a muffin tray by greasing it and placing muffin liner.
- In a mixing bowl combine all the dry ingredients for the cupcakes and mix with a spoon.
- In another bowl combine all the wet ingredients including the blended apples, pureed bananas and soaked flax meal and mix well.
- Now pour the wet ingredients into the dry ingredients and whip very well.
- Now pour the batter (about 2 tbsp.) in each muffin cup. The batter should be filled to the top of the liner.
- Place the tray in the middle rack of the oven and bake for 25 minutes or until the tester comes out clean (Do not overcook and its ok if the tester comes out with little crumbs).
- Let it cool in the muffin tray.
- Lastly, top the muffins with the frosting with the help of butter knife or pastry decorator and garnish with finely chopped apples and enjoy.
Notes
Any milk of your choice can be used for the cupcake but try to use coconut milk for the frosting.
Puree the bananas in the food processor instead of mashing with hands.
1 large apple yields about 1 ½ cups chopped apple.
Left over cupcakes can be refrigerated in an air tight container for 2-3 days.
If you plan to use frozen shredded coconut make sure to thaw properly.
Flax seeds can also be used instead of flax meal. In this case grind the dry flax seeds and then soak in the water in the same measurements as mentioned above in the recipe.
This frosting is so interesting! I love the idea of using nuts!
Your cupcakes look delicious and healthy. Love that you made a vegan frosting too. Pinned.
perfection! These look so yummy!
This looks soooo good! Your blog always makes me hungry lol
I loved these healthy combination of apple and oatmeal. These are awesome.
Great recipe for Fall–I love this combination of ingredients!
I love this recipe, saving this one!
These look so delicious! I love the frosting. What a great idea to use nuts. 🙂
Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂 Check it out! http://bit.ly/1G4rexE
Have a great weekend!
Lauren / The Oatmeal Artist
Thank you Lauren for including my recipe in your round up 🙂
By coconut milk, do you mean the kind in the aseptic containers like soy or almond milk or do you mean the kind in the cans, such as Native Forest brand? I assume you mean the former, since you say, “Any milk of your choice can be used for the cupcake but try to use coconut milk for the frosting.” Is that correct?
Hi Susan, By coconut milk I mean unsweetened coconut milk from silk or SO like the former one as you mentioned. Hence you got it right, go for tetra pack aseptic coconut milk that is low in calories if desired 🙂