Peanut Butter & Cinnamon Apple Topped English Muffins
Ingredients
- 1 teaspoon unrefined coconut oil
- 1 heaping cup small dice apple (I used 1 medium Pink Lady, Granny Smith and Honeycrisp work well too)
- 1/4 teaspoon ground cinnamon
- 1 whole grain English muffin (use gluten-free option if you like)
- 2 teaspoons vegan cream cheese (I use Tofutti)
- 1 tablespoon apple butter
- 1 1/2 tablespoons salted natural peanut butter (no added oil or sugar)
Instructions
- In a medium saute pan over medium heat, melt the coconut oil (if solid). Add the diced apple and cook for 10 minutes or until very tender, stirring occasionally. Add the cinnamon then remove from heat.
- Meanwhile, toast your English muffin. Spread 1 teaspoon of vegan cream cheese on each half. Divide the apple butter among the halves. Top the apple butter with the peanut butter, followed by the cinnamon apples. Store leftover cinnamon apples in a sealed container in the fridge.