Most everyone has a New Year’s resolution involving eating healthier. So I am dedicating January and February to healthy recipes! And why not start with DELICIOUS healthy apple muffins?? Who doesn’t love a good muffin?! And these have ZERO butter and only 1/3 cup oil for the whole batch!
(Thanks to Super Healthy Kids for this recipe by the way!)
Side Note: I was so busy over Christmas and New Year’s that I didn’t have much time to write since my last post however I did do a lot of cooking! I have quite a few recipes I’d like to share with you but those will come later. They don’t necessarily fit my “healthy” cooking theme for the beginning of the year. 🙂 But they are all clean eating with whole foods so stay tuned for those in March.
These healthy apple muffins were so yummy warm, straight out of the oven. Makes a great snack or breakfast with a handful of blueberries and a cup of coffee. They also store beautifully in the freezer too! I pulled a few out this morning to thaw and heated one in the microwave….. this time I added a bit of butter to each half and I was in heaven!
Healthy Apple Muffins
These apple muffins from Super Healthy Kids are fantastic and will be enjoyed by the whole family! Zero butter in the recipe and only 1/3 cup oil in the whole batch!
- 2 cup flour, whole wheat
- 2 tsp baking soda
- 1 tsp baking powder
- 2.5 tsp cinnamon
- 1 tsp salt
- 3 large eggs
- 2/3 cup pure maple syrup
- 1/3 cup coconut oil can sub olive or any vegetable oil if no coconut oil
- 1/3 cup applesauce sauce, unsweetened
- 2 tsp vanilla extract
- 2 cup grated apple
- 1/2 cup walnuts or pecans, chopped
Preheat oven to 425 degrees and line a muffin tin with cupcake liners or grease the wells.
In a bowl, combine flour, baking soda, baking powder, cinnamon and salt.
In a separate larger bowl, whisk together eggs, maple syrup, melted coconut oil, apple sauce and vanilla extract.
Pour the dry ingredients into the wet and slowly fold together. Before it's all combined, add grated apples and nuts. Stir until just combined.
Fill muffin tins all the way to the top. Bake at 425 for 5 minutes and then decrease the temperature to 350 and bake for 12-18 minutes. Bake until an inserted toothpick comes out clean.
Let cool and serve.
Recipe courtesy of SuperHealthyKids.com