Quick Info

⏱️ 45 min • 🍽️ 12 servings • ⭐ 100%

Nutrition

352 cal • 10g protein • 57g carbs • 9g fat

Tags

[Dairy-Free] • [Vegan] • [Vegetarian] • [Breakfast] • [Desserts] • [Snacks] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 1/2 cup canola or vegetable oil
• 1/2 cup vegan buttermilk ( mix 1/2 cup of non-dairy milk, such as almond or soy, and 1/2 tsp of apple cider vinegar and rest for 10 minutes)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 vegan eggs (I used Bob’s Red Mill Egg Replacer but you can use flax eggs or any egg replacer of your preference)
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour or gluten-free flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 1/2 cups chopped apples or pear or 1 cup cranberries or blueberries (you can use any fruit you would like)
• 3 tablespoons vegan butter, melted (you can use coconut oil)
• 6 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 1/2 cup all-purpose flour
• 2 tablespoons rolled oats
• A dash of cinnamon

Instructions Preview

1. Preheat your oven to 375° F (190°C) and li…
2. In a bowl whisk oil, buttermilk, and both …
3. Mix in the eggs and the vanilla extract un…

…and 8 more steps

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Recipe by: Luisa Campos • From: Tasty