Vegan Apple Cider Vinegar Donut Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 3 tbs apple cider vinegar
  • ¼ + 1 tbs cup unsweetened almond milk
  • ¼ + 1 tbs unsweetened applesauce
  • ½ tsp vanilla extract
  • 2 tbs maple syrup
  • ½ tbs xylitol(optional)
  • 1 cup organic all-purpose flour
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • pinch of sea salt
  • 1 tsp cinnamon (I also added ¼ tsp pumpkin spice)
  1. Preheat oven to 400F. Add all ingredients into a Vitamix (or whatever you have on hand), or mix thoroughly by hand. Add a heaping tablespoon into a non-stick mini muffin tray. I rubbed a bit of olive oil into each of the muffin cups just to be on the safe side, but I don't think it really needed it.
  2. Bake for 12 minutes. Leave to cool for a few minutes before transferring onto a cooling rack.
  3. I made up a bit of vegan butter cream frosting for some of them by mixing ¼ cup vegan butter (I used Earth Balance) with a heaping ¼ cup of powdered sugar (I used a mixture of cane sugar and xylitol that I ground up into a fine powder) and whipped that together. They are delicious without it though! :) Eat slightly warm or wait till they fully cool. I ate a few with some lemon herbal tea. Nom!
Recipe by Calm Mind Busy Body at