Welcome to apple season. Yes, we have been here for a while, but last week’s windstorm that brought down all those high, out-of-reach apples has brought urgency to the situation. That, and the King Arthur Flour Mother Ship has deemed it Apple Week so , let’s join in.
I’m not a huge muffin person. I like muffins enough, but most muffins are a thinly disguised excuse to eat cake in the morning. Nothing against cake, but I don’t need more reasons to eat it for breakfast. These muffins, however, are pretty healthy on the muffin meter. First, they’re packing apple overload–in grated, chopped, and sauce form. They’re made with whole wheat flour, olive oil for the fat and maple syrup for the sweetener. They’re also easy to make, though they do require chopping and grating, plus a little more effort if you channel your inner Laura Ingalls and make your own applesauce (I had to do it. See windstorm, above).
This recipe is good to have in your arsenal for apple season, and as advertised, do indeed get better after hanging out for a bit,
Triple Apple Muffins
From Cookie and Kate
From thought to table in half an hour. Maple syrup and a triple dose of apple makes these healthy muffins a bite of New England.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup (or honey*)
- 2 eggs, preferably at room temperature (or 6 tbsp aquafaba**)
- ½ cup plain Greek yogurt (or non dairy yogurt of choice**)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat oven to 425 degrees Fahrenheit. Grease or line all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
**Veganize these by using flax eggs or aquafaba, and non dairy yogurt