Apple Cinnamon Muffins so fluffy you’ll never want to eat another muffin again. Make a batch of these today for a healthy afternoon snack or breakfast.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
1 cup shredded apples (moisture removed)
1.5 cups white whole wheat flour
½ cup coconut sugar (option to sub brown sugar)
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 large eggs
1/2 cup maple syrup
1 cup unsweetened applesauce
1/2 cup plain unsweetened almond milk
1 teaspoon vanilla extract
3 tablespoons coconut oil, melted
First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest spraying your muffin liners with cooking spray just in case.
Next, use a cheese grater to grate a large apple (skin on or off, your preference!). We prefer to use a medium/large grate, so that we can taste the apple chunks.
Place grated apple on top of 2 pieces of paper towel and squeeze out as much moisture as you can.
Measure out 1 cup of shredded apples and place into a medium-size bowl along with the rest of the dry ingredients. Mix.
In a large bowl crack 2 eggs and whisk. Add maple syrup, applesauce, almond milk, and vanilla and mix again.
Add dry ingredients into wet ingredients and then mix.
Finally, add in melted coconut oil and mix again.
Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
Let cool completely and store in an airtight container on the counter for up to 3-5 days or in the fridge for up to 7.
To freeze: place cooled muffins on a baking sheet and freeze for 2 hours. Then remove from freezer and transfer into a freezer-safe gallon-size bag or stasher bag. Remove as much air as possible and seal. Freeze for up to 3 months.