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Oatmeal Apple Skillet Cakes or Muffins
[Vegan]

JG By: Jillian Glenn

Author Bio

There’s a reason breakfast and lunch are the two most important meals of the day:... Read More

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Oatmeal Apple Skillet Cakes or Muffins [Vegan]

9 (1-muffin or 1-skillet cake) servings

Dairy Free

Vegan

This recipe is the best combination of healthy, fun, filling and delicious. Can’t decide if you’re craving muffins or pancakes? You can use this recipe to make both! Combine your ingredients in a bowl and then make the decision of whether to bake the batter in muffin tins or fry in a skillet. Honestly, you can't go wrong with either choice! You’re going to love these and you’re going to love the way you feel after eating them even more!

Credit:

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

1 cup (240 ml) plain unsweetened almond or oat milk
3 tablespoons (45 ml) maple syrup
1/2 cup (120 ml) unsweetened applesauce
2 tablespoons (30 ml) melted vegan butter or coconut oil, plus more for frying or topping
1 teaspoon vanilla extract
1 1/2 teaspoon (7 g) baking powder
1 teaspoon cinnamon
2 cups (180 g) gluten-free quick oats
1/4 cup (31 g) regular or gluten-free all-purpose flour or oat flour
1 cup (125 g) diced Honeycrisp apples
Nut butter, for serving
Maple syrup, for serving

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How to Prepare Oatmeal Apple Skillet Cakes or Muffins [Vegan]

If you’re making muffins, preheat the oven to 350°F (175°C) and line nine muffin tins with paper liners.
In a medium mixing bowl, mix the almond milk, maple syrup, unsweetened applesauce, melted vegan butter, vanilla, baking powder and cinnamon until combined. Then, mix in the quick oats and flour to form a thick batter. Fold in the diced apples.
Spoon the batter into the lined muffin tins and bake for 25 to 30 minutes, or until the muffins are golden brown. Remove them from the oven and allow them to cool for 2 to 3 minutes before removing them from the muffin pan. Serve warm, spread with vegan butter or nut butter.
If you’re making skillet cakes, melt 1 tablespoon (14 g) of vegan butter in a skillet over medium heat. When the butter is warm and begins to sizzle, spoon about 1/4 cup (60 ml) of the batter into the skillet and cook for 1 to 2 minutes, until golden on the bottom. Use a spatula to flip the skillet cake and cook for another 1 to 2 minutes, or until golden on both sides. Remove from the skillet and repeat with the remaining batter.
Serve the pancakes with nut butter or maple syrup.
You may also allow the muffins or pancakes to cool completely before storing them in an airtight container and freezing. Reheat in the microwave and enjoy them on a busy morning!