It’s time to embrace our other Fall Farmer’s Market Favorite, Apples! Before turning to Thanksgiving pie testing, I wanted to try some Apple Muffins. I came across a version of this recipe on Little Spice Jar (thanks ongoing LSJ!) last night and as eager as I was to try it immediately, it was worth waiting until today to pick up fresh ingredients at Union Square (the Farmer’s Market there is on Monday, Weds, Friday and Saturday).
This recipe is really easy, guilt-less and so so delicious.
Apple Muffins
Hands-On Time: 30 Minutes
Special Equipment: Box-grater / cheese grater
Ingredients:
- 1 Cup Whole Wheat flour
- 1 Cup All Purpose flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tsp Cinnamon
- 1/2 Cup Finely Chopped Walnuts
- 1/2 Cup Unsweetened Applesauce
- 1/2 Cup Plain, Non-fat Kefir or Regular (not Greek) Yogurt
- 2 Tsp Vanilla
- 1/3 Cup Coconut Oil
- 1/2 Cup Brown Sugar
- 2 Eggs, Room Temp (or almost room temp)
- 2 shredded apples
Steps:
- Pre-heat oven to 350 Degrees F.
- Add ingredients flours – walnuts to a mixing bowl and whisk throughly to incorporate.
- Mix remaining ingredients separately.
- Pour the wet ingredients into the dry, using a spatula to grab every last bit.
- Gently stir to blend wet and dry ingredients until just incorporated.
- If you like, sprinkle oats into the bottom of each muffin mold before spooning/spatula-ing the batter into the tin. Same w. the top.
- Bake for 25 minutes or until a toothpick comes out clean.
YUM!
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