Apple Muffins
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.
Enjoy!
Meghan