Easy Apple Cinnamon Muffins (Soy, Nut, Egg and Fish-Free, Can Be Milk-Free)

This is a variation of my Cereal Muffins that is very autumnal.  It is full of apple and cinnamon-y goodness!  It is also soy-free if you use all soy-free ingredients, nut-free (if you don't add any), egg-free and fish-free, and can be milk-free (see variations).  Did I mention they are super easy, too?  Oh, yah!  Some autumn muffin loving coming right up! :)

Easy Apple Cinnamon Muffins

4 Cups soy-free bran flakes

2 Cups milk

 1/2 Cup olive oil

1/2 Cup natural unsweetened applesauce

2 Cups soy-free flour (all-purpose or whole wheat, though I recommend the whole wheat)

1/2 Cup white sugar

2 Tablespoons plus 1 teaspoon baking powder

1/2 to 1 teaspoon salt

1 teaspoon cinnamon

1 to 2 apples (your favorite type, but I recommend 1/2 to 1 Granny Smith and 1/2 to 1 Gala, McIntosh, Jonamac, Paula Red or Fuji apple), diced into bite-sized pieces (skin off or on is your call)  (The amount of apples should not exceed 1 1/2 Cups TOTAL.)

1. Preheat oven to 400^oF.

2. Mix bran flakes and milk and let stand up to 5 minutes (depending how much "crunch" you want left in them) to soften the flakes.

3. Add oil and applesauce to cereal mixture. Blend well.

4. Add flour, sugar, baking powder, salt and cinnamon. Mix well.

5. Stir in the diced apples (amount used based on preference) until well blended.

5. Line muffin tins with 24 to 30 paper cups or grease the tins with olive oil or butter.

6. Fill cups 2/3 or so full.

7. Bake for 15 to 20 minutes, until toothpick inserted in the center muffin comes out clean.

Makes 24 to 30 muffins.

Variations (Please keep your individual allergen needs in mind when using substitutions!): 

• Other Fruits or Add Nuts/Seeds: You can omit the apples and add dried fruit and/or nuts or seeds (i.e. pecans, almonds, walnuts, pumpkin seeds, poppy seeds, sunflower seeds) if you wish (about a Cup; depends on your preference, but I wouldn't exceed 1 1/2 Cups of add-ins total). You can also use another type of fresh fruit (i.e. sliced strawberries, blueberries, raspberries, blackberries) would work, too, but NOT frozen as it will make the batter too mushy from water content.  You can also sub another fruit puree for the applesauce in an equal amount (i.e. smashed berries, smashed banana, pumpkin puree).
      
• Milk-Free: Use a non-dairy milk for the milk that fits your allergen needs.
      
• Other Oils: Use another type of oil for the olive oil if you like, such as coconut oil, corn oil, canola oil, etc.
      
• Sugar Substitutes:  You can use any approved for baking sugar substitute for the sugar, though I don't recommend using a liquid as this will add too much moisture to the muffin.  If you already know how to substitute a liquid sugar substitute for sugar with success, by all means do so if you wish, though. :)

Don't they look yummy?

Have a great weekend!

What is your favorite seasonal food?

(This recipe was originally posted on my original site, Natural and Free.)