Whole Wheat Apple Cinnamon Muffins

• Vegetarian

• Produce

  • 5 2 cups (240g shredded/grated apple
  • 1/3 cup Vegetable

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 3 cup (60g smooth unsweetened applesauce4, smooth unsweetened

• Condiments

  • 2/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Allspice
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 2 cups Whole wheat flour

• Nuts & Seeds

  • 1 2 cup (64g diamond of california chopped pecans2

Found on sallysbakingaddiction.com

Description

Ingredients

• 2 cups (226g) whole wheat flour1 (spoon & leveled)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 cup (64g) Diamond of California chopped pecans2
• 3 large eggs
• 2/3 cup (160ml) pure maple syrup (not breakfast syrup, the real stuff)3
• 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
• 1/3 cup (60g) smooth unsweetened applesauce4
• 1 and 1/2 teaspoons vanilla extract
• 2 cups (240g) shredded/grated apple (about 2 apples)5

Directions

• Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.