Makes 15 Muffins, Prep time: 15 Min, Cook Time: 24 Min, Total time: 39 Min
- 2 cups whole wheat flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp salt
- 3 large eggs
- 2/3 cup pure maple syrup (not breakfast syrup)
- 1/3 cup oil (vegetable, canola, melted coconut)
- 1/3 cup unsweetened apple sauce – preferably homemade
- 1 ½ tsp vanilla extract
- 2 cups shredded/grated apple (approx 2 apples)
- Preheat oven to 425 degrees F. Spray muffin pan with non-stick spray or use cupcake liners.
- In a large bowl, whisk flour, baking soda, cinnamon, allspice and salt until combined. Set aside. In a medium bowl whisk eggs, maple syrup, oil, applesauce and vanilla until combined. Pour wet ingredients into the dry, stir a few times and add the shredded apple. Gently fold everything together until no flour pockets remain.
- Spoon batter into liners filling them all the way to the top. Bake for 5 minutes at 425F, then keeping muffins in the oven, reduce oven temperature to 350F. Bake an additional 18 minutes or until an inserted toothpick comes out clean.
- Allow muffins to cool for 10 minutes in the muffin sheet then transfer to wire rack to cool until ready to eat.
- Make ahead tip: muffins stay soft, fresh and moist in the refrigerator for up to 5 days, and freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
- 2 cups of white whole wheat, whole wheat pastry flour or all-purpose flour works too.
- You can use honey instead of maple syrup, just expect a small loss of flavour.
- Instead of applesauce, use an extra 1/3 cup of oil. 1/3 mashed banana works as well, but muffins can be a little dry.
- Use a sweeter variety of apple. Eg. Pink lady or Fuji
- Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins to rise nice and tall.