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!