Appley Apple Muffins
Muffin' compares to a really tasty (wellth approved) muffin! If you're familiar with harvest season, then you'll know that apple harvest is between the months of July through to October, making it prime time to pick up some juicy apples at the farmers market! So, with the goal of eating more local & in season, it only made sense to whip up a batch of moist plant-based muffins, wouldn't you agree?
what you'll need:
- 1 3/4 cups bob's red mill gluten free all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup or honey
- 2 flax eggs
- 1/2 cup plain dairy free Greek yogurt or dairy free coconut yogurt
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Preheat oven to 400 F. Grease your muffin tin with coconut oil or some other non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon and baking soda. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the flax eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.
- Pour the wet ingredients into the dry and mix until combined. Divide the batter evenly between the 12 muffin cups.
- Bake muffins for 20-25 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.
NOTE: This is my spin on the Cookie + Kate healthy apple muffins.