With fall upon us and apples in season this Apple Walnut Muffin recipe 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! :) Be sure to bake a double batch to freeze for later.
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!