Apple Spice Muffins

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Apple Spice Muffins

Even with the heat wave we’ve been experiencing here in NYC, I still have “Fall brain.” I can’t wait to wear comfy sweaters, boots, and be able to walk to the subway without my makeup melting off my face. I’m not really one to ‘crave’ certain types of food during the different seasons, I enjoy hot soup in 90 degree weather and raw salads in 12 degree weather. However, I will say when fall rolls around I want apple everything; applesauce, apple bread, apple cider, etc. Maybe it’s because I grew up in upstate NY and apple picking & eating was always a big thing for everyone to do in fall, but apple anything is definitely my fall “food of choice.”

These apple muffins have been a work in progress for me for a couple of months and after much trial and error I have landed on a recipe that yields a deliciously spiced & perfectly moist muffin, while still managing to be oil free! The trick to producing a muffin that isn’t dry and crumbly, while also being oil free, is to use unsweetened apple sauce, which you can either make easily or find at most any grocery store. I added walnuts to my muffins, but if you are nut free this addition isn’t necessary.

For the dry ingredients:
1 c. all purpose flour
½ c. oat flour
1 t. baking powders
½ t. baking soda
2 t. cinnamon
½ t. nutmeg
Pinch of salt

For the wet ingredients:
1 flax egg*
½ c. cane sugar
¼ c. brown sugar, packed
1 c. unsweetened applesauce
3 T. unsweetened non dairy milk
1 apple, minced

1 c. walnuts (or nut of choice)

Preheat the oven to 350°F.

Mix all dry ingredients together in a medium sized bowl. Mix all wet ingredients (except apple & nuts) together in a large bowl. Gradually add the dry ingredients to the wet ingredients and stir to combine. Fold in apple & nuts (if using).

Lightly grease or line 11-12 muffin tins. Fill muffins ¾ of the way full. Top with any additional nuts (if using) and place in the oven for 23-25 minutes. The muffins are done when you can stick a fork into them and it comes out clean.

Makes 11-12 standard sized muffins.

*To make a flax egg mix 1 T. ground flax with 2.5 T. of water and let sit for 5 minutes.


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