Apple Cinnamon Maple Muffins

Homemade muffins… mmm mmm. Healthy (healthier than anything store-bought!), filling, satisfying and the possibilities are endless!

This is a delicious and moist muffin, with great flavor combinations and a triple does of apple (apples, applesauce and apple juice!).  The surprise ingredient is the banana, which adds a subtle flavor, moistness and natural sweetness.  The maple syrup ties both the apple and banana flavors together. 

As always, these muffins are easy to throw together, freeze very well, and are the perfect “pick me up” for any time of the day, or as a breakfast on the go (add a yogurt, or some almonds, on the side for some protein – or whatever else you can think of and prefer!). 

Apple Cinnamon Maple Muffins

Pre heat the oven to 350* and line 12 standard size muffin cups with paper liners.  Peel and dice 1 gala apple (approx. 1 c. of diced apple) and set aside. 

In a large bowl, mash 2 ripe bananas.

To the mashed banana, add in:

1/4 c. light brown sugar, packed

1/4 c. pure maple syrup

1/4 c. oil

1/4 c. natural (no sugar added) applesauce

1 1/2 tsp. vanilla extract

3/4 c. apple juice

1 egg, lightly beaten

Stir all together with a spatula or wooden spoon.  Add in:

2 c. white whole wheat flour

dash salt

1 tsp. cinnamon

1 Tbsp. baking powder

Mix all together, just till the dry ingredients are incorporated into the batter.  Into the batter, fold the diced apple.

Spoon the batter into the prepared muffin cups.

Bake on 350*, 20-23 minutes, till the muffins are dry.  Remove the pans from the oven and cool the muffins on wire racks.

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Enjoy, happy baking and b’tay’avon!


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