Apple-Peanut Butter Oat Muffins

Cupcakes and Muffins, Vegan


Adapted from Happy Herbivore by Lindsay S. Nixon

As you look at the list of ingredients, you may not expect much from these muffins. However, believe me when I say that they are a perfectly delicious autumn treat! I love how they are bursting with chunky apple and oats and have just a hint of peanut butter. They are really quick to make too!

Yields 12 muffins


  • 1 red apple (about 1 cup)
  • 1 cup whole wheat flour
  • ½ cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla
  • ¼ cup water
  • 2 tablespoons almond milk
  • 1 ripe banana
  • 2 tablespoons creamy peanut butter


  1. Preheat the oven to 350F (177C). Line a muffin tin with muffin cups and set aside.
  2. Core and dice the apple and measure out 1 cup.
  3. In a mixing bowl, whisk the flour, oats, baking powder and baking soda together. Add the diced apple and set aside.
  4. Add the maple syrup, vanilla, water, almond milk and banana to the bowl of a food processor and whiz until smooth.
  5. Pour the banana mixture into the flour-apple mixture and stir a few times until mostly combined. Add the peanut butter and stir until just combined. If the batter looks too dry (depends on the apple’s juiciness), add a little more milk.
  6. Spoon the batter evenly into the muffin tin. Bake in the preheated oven for about 15-20 minutes.


Comments: The original recipe actually called for rolled oats; as usual, I didn’t have them and substituted them for the old-fashioned oats. You can use any kind of milk in place of the almond milk. The banana does not have to be full of brown spots; mine was just ripe, slightly past the “perfect eating phase” (when they are bright yellow). For the peanut butter, I used Trader Joe’s Organic Creamy, No Salt Peanut Butter (my favorite). I would highly recommend using a similar one whose ingredients are only peanuts. For the muffin cups, I would highly recommend using the aluminum or silicone ones because of the whole wheat. You can also grease the muffin tin instead and not use cups.



Stir-Fried Tofu and Peppers



Adapted from

A stir-fry is a great weeknight meal. It’s simple, quick and always yummy. I loved that the ingredients in this recipe were all things that I always have at home so I don’t have to plan ahead to make it. You can have a meal ready in literally 30 minutes.

Yields 4 servings


  • ½ pound firm tofu
  • 2 tablespoons soy sauce
  • 1½ teaspoons light brown sugar
  • 2 tablespoons vegetable oil
  • 2 red bell peppers, seeded and cut in 1-inch squares
  • 1 green bell pepper, seeded and cut in 1-inch squares
  • 1 teaspoon dried ground ginger
  • ½ teaspoon dried red pepper flakes


  1. Slice the tofu about ½ inch think into 1-x 2-inch dominoes.
  2. Mix together 1 tablespoon of soy sauce, 1 teaspoon of brown sugar and 1 tablespoon of oil in a medium bowl. Toss gently with the tofu and stir to make sure all the pieces are coated. Let sit for 5 to 10 minutes while you prepare the other ingredients.
  3. In a small bowl, stir together the remaining soy sauce and sugar. Set aside.
  4. Heat a large skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes until the peppers begin to soften. Add the ginger and stir-fry for 20 seconds until fragrant. Add the tofu and dried red pepper flakes. Stir-fry for two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan and adjust seasonings.


Comments: Even though this is very quick to make, you can prep all the ingredients several hours beforehand and leave the cooking for last minute. If you want firmer tofu, you can blot the tofu dry and wrap it in a clean kitchen towel or paper towels and place a plate or cutting board on top for 15 minutes. I served this tofu with brown rice but you could also do noodles.