He either knew how to make muffins or researched it and figured it out to impress me. Either way, I think he’s worthy of being a keeper. These muffins are surprisingly simple to throw together, ridiculously moist, full of fall flavor and 100% vegan. Sautéed apples and plenty of pumpkin purée are the star ingredients in this recipe, with oats and brown sugar playing key supporting roles. If I had to pick one food to subsist off of (besides bananas, Braum’s coffee ice cream and peanut butter) it would be oats. It’s nature’s perfect food, I’m convinced. Plus, they look so prit-dee on top of overflowing muffins. This was an experimental recipe but one bite in I knew I’d found a winner. Crazy moist, hints of pumpkin, and little gems of cinnamon-sugar coated apples throughout. These muffins are healthy, perfect for snacking or for breakfast, delightfully portable, and exactly what you need in your kitchen this fall. Agreed? Agreed.
