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Introduction
Apple cinnamon muffins have been a beloved treat for generations, with their origins tracing back to the cozy kitchens of New England. These wholesome treats were often baked by resourceful homemakers using the abundant apples from their orchards and the comforting warmth of cinnamon. Today, these muffins have evolved into a healthier version, packed with protein to fuel your day while still retaining their nostalgic charm and delicious flavors. Whether you're enjoying them as a grab-and-go breakfast or a post-workout snack, these muffins are a delightful fusion of tradition and modern nutritional needs.
Ingredients
• 1 1/4 cups (156g) whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (240ml) unsweetened applesauce
• 1/2 cup (120ml) unsweetened almond milk
• 1/3 cup (80ml) pure maple syrup
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup (140g) peeled, grated apples (about 2 medium apples)
• 1/4 cup (30g) chopped walnuts or pecans (optional)
Step 1:
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
Step 2:
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Step 3:
In a separate bowl, mix together the applesauce, almond milk, maple syrup, egg, and vanilla extract.
Step 4:
Grate the apples using a box grater or food processor and fold them into the wet ingredients.
Step 5:
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Fold in the chopped walnuts or pecans, if using.
Step 6:
Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
Step 7:
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8:
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Q: Can I substitute the whole wheat flour with all-purpose flour?
A: While it's possible to substitute all-purpose flour, the muffins will lack the nutritional benefits and heartier texture of whole wheat flour. For best results, it's recommended to use whole wheat flour as written.
Q: Can I use honey or granulated sugar instead of maple syrup?
A: Yes, you can substitute an equal amount of honey or granulated sugar for the maple syrup, but keep in mind that this will slightly alter the flavor and sweetness level of the muffins.
Q: Can I use a different type of fruit instead of apples?
A: Absolutely! You can experiment with other grated or finely chopped fruits like pears, bananas, or berries. Just be mindful of adjusting the sweetness level based on the fruit you choose.
• For a vegan option, substitute the egg with a flax egg or commercial egg replacer.
• Whole wheat pastry flour can be used for a lighter texture.
• Coconut or oat milk can be substituted for almond milk.
• Adjust the amount of maple syrup to taste preference.
• Lemon or orange zest can be added for extra flavor.
• These muffins are dairy-free and can be made nut-free by omitting the walnuts or pecans.
Serve warm or at room temperature. Enjoy these muffins as a nutritious breakfast, snack, or lunchbox addition.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Prepare the dry and wet ingredients in separate bowls while the oven preheats to save time. Grate the apples while the dry ingredients are being mixed.
- Don't overmix the batter, or the muffins may become tough and dense.
- Fold in the grated apples and nuts gently to avoid breaking down the apple pieces.
- For evenly baked muffins, make sure the oven is fully preheated before baking.
For a vegan version, substitute the egg with a flax egg or commercial egg replacer. For a gluten-free option, use a gluten-free flour blend instead of whole wheat flour.
These muffins pair well with a hot cup of coffee, tea, or unsweetened milk for a complete breakfast. They can also be enjoyed with a side of fresh fruit or a Greek yogurt parfait.
Apples are widely available year-round, making these muffins an excellent choice any time of the year. However, they may be most enjoyable during the fall and winter months when the flavors of apples and cinnamon are particularly comforting.
This recipe is dairy-free and can be made nut-free by omitting the walnuts or pecans. The recipe contains wheat (gluten) and eggs, but vegan and gluten-free variations are provided.
