Apple season is in full swing! These incredibly moist, chunky muffins are a perfect way to bake with the amazing variety of apples that are available. My favorite baking apples are Honeycrisp, Braeburn, Granny Smith and Cortland. My muffins are dairy and gluten free, as I substituted gluten-free flour for regular all-purpose flour. With a combination of applesauce and coconut oil, I could cut back on the amount of granulated sugar used. Although adding chopped walnuts are optional, they add a nice crunch to the muffins. A pinch of brown sugar on top of each muffin before baking was a solid alternative to a buttery crumb topping. Happy Fall!
Preheat the oven to 350 degrees F and line a muffin pan with paper liners. In a large mixing bowl, cream together the sugar, eggs, coconut oil, applesauce and vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add these dry ingredients to the wet ingredients and mix well until combined. Stir in the walnuts, if using. The batter will be very thick. Gently add the diced apples and toss.
Using an ice cream scoop or large spoon, fill each of the muffins cups with the batter until almost completely filled. Sprinkle the top of each muffin with brown sugar. Bake the muffins for 20-25 minutes until lightly golden brown or until a wooden skewer comes out with scant dry crumbs. Let the muffins cool before removing them from the tray. Store in an airtight container for up to 3 days.