Fall is in full swing around here and these Apple Muffins are the perfect breakfast treat for a chilly morning. We recently went to an orchard and naturally came home with more apples than two people can handle, so I’ve been in the kitchen thinking up ways to use them. These muffins have chunks of apple and just the right amount of sweetness with a cinnamon sugar topping. Best served warmed with a fresh cup of pumpkin spice coffee while you’re wrapped in a cozy blanket scarf.
Makes 18 Muffins
- 2 Medium Apples – roughly peeled, cored and chopped
- 1 Cup + 2 Tablespoons Sugar in the Raw (can also use Stevia, honey or agave nectar)
- 2 Cups Whole Wheat Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon + 1 Tablespoon Ground Cinnamon
- 1/4 Cup Walnuts – chopped and toasted
- 2 Large Eggs
- 1 Cup Unsweetened Almond Milk
- 1/2 Cup Unsweetened Applesauce
- 2 Teaspoons Vanilla
- Preheat oven to 375 degrees. Spray a standard muffin tin with cooking spray and lightly dust with flour; set aside.
- Roughly peel the apples, then core and chop into small cubes. Cut remaining apple into 18 thin slices for garnish (optional).
- In a small bowl mix 2 tablespoons of sugar with 1 tablespoon of cinnamon, set aside.
- Whisk together sugar, whole wheat flour, baking soda, salt, and cinnamon in a medium bowl. Toss the chopped apple and toasted walnuts in flour to coat. Mix into your dry ingredients.
- Whisk together eggs, almond milk, applesauce, and vanilla in a small bowl. Gently fold wet mixture into flour mixture until combined.
- Divide batter among prepared muffin tins, filling each about three-quarters full.
- Top each with an apple slice and cinnamon sugar mixture.
- Bake until muffins are brown around edges and a toothpick inserted into the middle comes out clean, about 18 to 20 minutes.
- Let muffins cool slightly, about 5 minutes, before moving onto a wire rack to finish cooling.
- Serve warm or at room temperature.
This recipe has been adapted with a few healthy swaps and additions from the original seen here.