It is apple season! And one of our favorite recipes are these Apple Cinnamon Muffins. Healthy, naturally sweetened and ideal for breakfast or a toddler treat.
[Recipe updated 12/2/18] Apples are my favorite fruit all fall and winter. And we are lucky because we get some really good apples here! This muffin recipe is one of my favorites because it incorporates both apple chunks and shredded apple. The muffins are super tasty, moist and pretty healthy too! You can sure bet that I will be making these A LOT this winter!
Can you believe it is October already? I am already thinking about Thanksgiving! Just skipped Halloween all-together. Dare I say Christmas? And gifts? Someone stop me! I am getting way ahead of myself.
Lately I have been burning a Christmassy pine scented candle that my sis-in-law gave while I take a shower. And it makes me crave Christmas. Um, I even caught myself singing Jingle bells while rocking Poppy to bed one night.
Needless to say I am moving through the holiday season too quickly. Seriously I have to consciously stop myself and enjoy the moment. I was even sort of bummed that it was warm last weekend. Haha.. who am I?! I was freaken born near the equator and grew and in the heat of Houston Texas.
The hubs actually mocks my love and praise of chilly fall days because when he met me, a 50 degree day was freezing for me! Boy have I changed.
What hasn’t changed is my love of apples and muffins. You probably have already noticed how much I love muffins as evident by my now 6+ muffins recipes on this site.
But my love affair with apples is also strong. I grew up eating apples. Since it is so easy and portable, I grew up tossing apples in my tennis bag, school backpack or purse. Plain, with peanut butter or with cheese, they are perfectly delicious.
However, cook an apple and WOW! Mind BLOWN! Tender, juicy and sweet. The flavor of a cooked apple is so comforting and homey. Pair with cinnamon and I can’t handle it. I have been known to just cook up apple pieces with cinnamon to spoon over anything and everything. Toast, pancakes, waffles, yogurt, oatmeal, ice cream… the list can go on and on.
Naturally I had to put my two loves together. Apples + muffins = ❤️
Let me add that even though these are healthy as far as muffins go and naturally sweetened, they are still moist and delicious. The natural ingredients do not detract from the flavor or texture!
These are fabulous with a warm cup of coffee or tea in the morning or as a snack. Or as dessert even! Why not. And I don’t even want to tell you how much my kiddo loves them. I try to give her a little piece and she snags the entire muffin out of my hand and tries to shove the whole thing in her mouth. It’s a fun game she plays called how much muffin can I stuff in my tiny mouth.
Dozen. Recipe can be easily doubled.
Ingredients
- 1¾ cups white whole wheat flour
- 1½ teaspoons baking powder
- 1 ½ teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 apple, unpeeled, shredded
- 1 cup apple, diced into small cubes, unpeeled
- 1/3 cup oil or melted coconut oil
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup applesauce, unsweetened
- 1 teaspoon vanilla extract
- 1 tablespoon raw sugar for sprinkling on top
Instructions
- Preheat oven to 400 degrees Fahrenheit. Either grease a 12 cups muffin tin with butter or cooking spray, or use parchment muffin cups. I love the muffin cups because my muffin tin is old and not non-stick.
- In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Then add the grated and chopped apple. Stir until combined.
- In another mixing bowl, combine the oil and maple syrup and beat together with a whisk until combined. Add the eggs and beat. Then add the yogurt, applesauce and vanilla and mix.
- Pour the wet ingredients into the dry ingredients and mix, just until combined. Don't worry if batter is a bit thick or lumpy. Spread batter evenly between the 12 muffin cups. Sprinkle a little sugar on top each muffin.
- Bake muffins for 15 to 20 minutes, or until the muffins a toothpick inserted into a muffin comes out clean.
- Cool muffins on a cooling rack. Store at room temperature for 2-3 days or in the fridge for 5 days. Other wise freeze and thaw before eating. I love freezing them and then popping one or 2 out for breakfast or as a snack for my hungry toddler.
Notes
Cool muffins on a cooling rack. Store at room temperature for 2-3 days or in the fridge for 5 days. Other wise freeze and thaw before eating. I love freezing them and then popping one or 2 out for breakfast or as a snack for my hungry toddler.
Recipe from the lovely and talented Cookie and Kate.
Originally posted 2016-10-05 07:00:00.
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