The other day my 9-year-old was hungry for a snack, and after rummaging through the kitchen she said, “Mom, do we have any muffins anywhere?” That girl loves some muffins, and if she’s really hungry she’ll try to eat two in a row (or even three!) some days. So she was thrilled today when she came home from school and said, “What smells so good?” and I explained that it was a new muffin creation in the oven …Apple Walnut Muffins! With fall upon us and apples in season this is the perfect combination to snack on (or add to a school lunch) this time of year. I hope your little ones enjoy them as much as mine do! :)
Apple Walnut Muffins
My daughter was thrilled today when she came home from school and said, "What smells so good?" and I explained that it was a new muffin creation in the oven ...Apple Walnut Muffins! With fall upon us and apples in season this is the perfect combination to snack on (or add to a school lunch) this time of year. I hope your little ones enjoy them as much as mine do! :)
Ingredients
- 1 1/2 cups whole-wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/3 cup pure maple syrup
- 1/3 cup water
- 5 tablespoons butter, melted. You can sub melted coconut oil
- 1 cup apple, shredded (see instructions below)
- 3/4 cup walnuts, chopped
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- In a large mixing bowl whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well (hole) in the center and drop in the eggs, syrup, water, and melted butter. Stir with a fork until well combined.
- To shred the apple either use a cheese grater or - if you really want to make it easy - use your food processor fitted with the shredding disk. Simply discard any big chunks of apple peel that didn't get shredded all the way (but keep the rest in there!). There is no need to remove any liquid or squeeze the apples dry. Gently fold both the apple shreds and chopped walnuts into the batter.
- Divide the batter among the 12 muffin cups and bake for 18 to 20 minutes. Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Hi! Can I use applesauce instead of apples in this recipe? If so, how much would I use?
Thanks!
Since the recipe calls for shredded apples, so applesauce would change the overall recipe a bit. I’d keep with the shredded apples for this one. – Nicole
Thanks for this recipe – very good! I need to ingest flaxseed as part of my diet this month and so added 4 tablespoons + dates and used milk instead of water + 1 extra teaspoon of butter to make up for the flaxseed (which tends to dry things out). I also toasted the walnuts for added nutty flavor. I’d make this again!
Very nice recipe. I used Granny Smith apples in my first batch and thought my muffins could use a bit more sweetness. For my second batch, I used Fuji apples and got the sweetness that was lacking in the first batch.
I’m finding my muffins rather dry. I used stone milled whole grain flour by speerville. Should I just add more butter, water or maple syrup???
I’ve added applesauce and it works well.
Hey! I love this site and have tried several recipes. I feel like this wasn’t “apple-y” enough. Should I have packed down the grated apples when measuring? Thanks! Would love to give this another try if I can give it more of an apple taste :)
Hi. You could if you want to up the apple content but I do not.
I was feeling lazy so I used unsweetened applesauce instead. I also used my food chopper to finely chop the walnuts…they turned out awesome!
I tried this recipe today and it was quick and easy! My 15 month old loved them. As did my husband, who is hesitant to adopt my new healthy eating habit.
Great!! Glad you all enjoyed them!
Hi, can I use normal sugar instead of maple syrup. If yes please give me the quantity of sugar .
Hi. This might help: http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/.
Thank you
Hi,
i tried this recipe today with honey and 1 Tbsp of brown sugar instead of maple syrup and they just smelled delicious (and the raw dough was really yummy ;) )!
But for some reason the muffins got burnt from the inside..They looked awesome from the outside but when i tried to pull one in half it was all black in the middle. This never ever happened to me before so I’m clueless what I might have done wrong…Did anyone experience something similar or has an idea what might have happened there? :S
Well that is interesting. Not sure what happened.
Hi.
I love a lot of Lisa’s recipes!
How many apples would a cup be?
And is there a favorite variety for these muffins??
Thanks!
Hi there. Approximately 1/3 pound of apples should work.
Can you use spelt flour instead of whole wheat like in the pumpkin muffin recipe?
Hi there. We’ve not tried spelt in this recipe but I think it will work. I have subbed spelt 1:1 with whole wheat in many baked goods.
Is there a way to substitute with honey, instead of using maple syrup??
Hi Samantha. Yes, honey will work, too.
I love these (so does my almost 2 year old) and have made them a few times. I substitute oats for the walnuts because I don’t love nuts in baked goods. I freeze them and send them with my toddler’s lunch.
My toddler loves both eating and baking muffins. We will have to give these a try!
I’m thinking these would freeze well. Can anyone confirm? Thanks!
Hi there. Yes they do! :)
Thank you! :)
These are amazing!!! I used melted coconut oil and they are so moist and sweet!! They taste even better the next day once the moisture from the apples has spread throughout. These are definitely being added to our muffin rotation!!! Thanks Lisa!
I wonder what I could use to substitute the eggs? My son as an egg allergy. I often use applesauce, but thinking that won’t work as there’s already apples in it?
Hi Jill. You could use flax eggs: http://detoxinista.com/detoxilicious-recipes/how-to-make-flax-eggs-or-chia-eggs/. ~Amy
This is a fabulous recipe! I followed the directions (used a large Gala apple), baked for 18 minutes, and the muffins were, oh, so moist. Thanks for sharing!
I made these this morning and my five year old daughter loved them. They turned out a little dry, but I cooked them for the full twenty minutes so I think I will try less time. Very easy to make!
These did not work for me. We are just switching over to more real food, but the honey didn’t seem sweet enough and they were incredibly dense. I used white whole wheat flour and no, I did not over mix. I will try again when I replenish my maple syrup supply (which I adore in oatmeal now instead of brown sugar.)