Apple Cinnamon Muffins

Process

• 8 Muffins

• 30 Minutes

Ingredients

• 2 apples extra-large, peeled and shredded
• 1 large lemon juice and zest from lemon
• 1 ¼ cups whole wheat flour
• 1 ½ teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon Kosher salt
• 3 eggs large
• 1 cup pure maple syrup
• ⅓ cup coconut oil melted
• 2 teaspoons pure vanilla extract
• ⅓ cup peanut butter drippy
• ½ cup pecans roughly chopped

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with 12 cup liners.
• Shred the apples and toss with lemon juice and zest. Set aside.
• To a large mixing bowl, add the flour, baking powder, cinnamon, allspice, and salt. Mix well to combine.
• Whisk in the eggs, shredded apples, maple syrup, coconut oil, and vanilla extract.
• Pour in the peanut butter and fold in the pecans.
• Divide the batter among your prepared muffin cups.
• Bake for 18-20 minutes, or until a toothpick comes out clean..
• Let the muffins cool for a few minutes before serving.

Notes: Serving: 1muffin

Calories: 85kcal | Carbohydrates: 4g | Protein: 5g

Fat: 3g |Saturated Fat: 1g |Polyunsaturated Fat:0g | Monounsaturated Fat: 0g | Trans Fat: 1g

Tips

• Rather than using Granny Smith, feel free to use Honey Crisp, Pink Lady, or Cripps Pink, Golden, or Red Delicious.
• For a version that is not vegan, you can substitute the maple syrup with honey. Another sweetener you can use for these muffins is agave nectar or for a sugar-free option, use monk fruit sweetener.
• Don’t want to use apples? Use pears, peaches, or bananas.
• Instead of pecans, use almonds or walnuts
• For a gluten-free option, use a 1:1 gluten-free baking flour.
• Store the leftovers in an airtight container for up to four days. Freeze the muffins in a freezer-safe container or bag for up to six months. When ready to enjoy the muffins, allow them to thaw in the refrigerator overnight prior to eating.
• Serve these muffins warm with your favorite vegan or regular butter.