Apple Muffins
Serves 12
These 30-minute apple muffins are perfect for fall! Juicy diced apples mix with toasty nuts and warm spices to make them wonderfully moist and full of fall flavor.
Ingredients
- 1 cup spelt flour, or whole wheat, or if gluten free use oat flour*
- 3/4 cup gluten-free blend, or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large apple, peeled, cored and chopped
- 1/4 cup chopped walnuts or pecans
- 1 cup almond milk
- 1 egg
- 1/3 cup sugar, white or brown
- 1/4 cup coconut or canola oil
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
- In a large mixing bowl, combine flour, baking powder, cinnamon, salt, chopped apple and nuts. In a separate bowl, whisk together milk, egg, sugar, and oil. Add wet ingredients to dry and stir just until combined. Divide batter into the muffin tins and bake for 18 minutes or until tops spring back when touched. Don’t overbake.
- Cool for ten minutes before removing from the tins. Lightly sprinkle coarse sugar on tops of muffins. The second time I made these (not pictured), I brushed on a little melted butter and sprinkled some brown sugar on top.