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
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Whole-Wheat Sweet Potato Ravioli
We love it!
Everything about this recipe was good; except for one thing. When you put the muffins in the tray, it only fills up 9 of them. Does any one else have this problem?
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!