Servings: 12 muffins
Calories: 305kcal
Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut oil melted and slightly cooled
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour I used gluten free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 3 cups peeled and diced apples
- 1/2 cup chopped walnuts optional
- brown sugar for topping - optional
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Whisk together the sugar, eggs, coconut oil, applesauce and vanilla in a large bowl.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thick. Fold in the apples and walnuts. Divide the batter evenly among the muffin cups, filling them almost to the top. Sprinkle lightly with brown sugar, if using.
- Bake for 20 to 25 minutes, until the muffins are golden and a tester inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack.
Use a firm, crisp apple that holds its shape when baked, such as Honeycrisp, Pink Lady or Granny Smith. Cutting the apples into small, even pieces gives you plenty of apple in every bite without weighing down the muffins.
Nutrition
Calories: 305kcal | Protein: 5g | Fat: 14g | Fiber: 3g
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