Sally's Healthy Apple Muffins
From Sally's Baking Addiction
Servings: 12
Equipment
- 12-count muffin pan
- Box grater
- 1 large bowl
- 1 medium bowl
Ingredients
- 260 g whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 2 large eggs at room temperature
- 133 g smooth unsweetened applesauce at room temperature
- 160 ml pure maple syrup at room temperature
- 70 g canola oil
- 1½ tsp pure vanilla extract
- 210 g shredded/grated apple
- 90 g chopped pecans optional
Instructions
- Preheat oven to 425℉, and line the muffin pan with cupcake liners (or spray with nonstick spray).
- In the large bowl, whisk the flour, powder, soda, spices, and salt together until combined, then set aside. In the medium bowl, whisk eggs, applesauce, syrup, oil, and vanilla together until well combined. Pour the wet ingredients to the dry, stirring only a few times. Add the apple and nuts, if using. With a spatula, gently fold everything together until just combined. Note that the batter will be very thick.
- Spoon the batter into the liners, filling them to the top. Bake for 5 minutes at 425℉, then reduce the oven temperature to 350℉ with the muffins still inside. Bake for an additional 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the muffing pan, and then transfer out to a wire rack. Continue to cool, or enjoy warm!
Notes
Muffins will stay fresh in an air tight container for a few days. Transfer to the refrigerator to keep for up to 1 week.