Get the recipe: APPLE CINNAMON MUFFINS
These wholesome kid-friendly Apple Cinnamon Muffins are filled with whole wheat, fiber-rich apples, pecans, dried cranberries and heart-healthy olive oil.
Ingredients
- 2 cups white whole wheat flour (see notes)
- 1/2 cup sugar (see notes)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/3 cup olive oil, avocado oil or vegetable oil
- 1 cup applesauce or apple puree
- 1 egg
- 1 apple, grated
- 1/2 cup chopped pecans optional
- 1/2 cup dried cranberries optional
Instructions
- Preheat oven to 350 degrees F. Line or spray a standard or mini muffin pan.
- Take the grated apple and layer between a couple paper towels, pressing down slightly to soak up some of their juices.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice.
- Add in olive oil, applesauce, egg and grated apple and mix until batter is just combined.
- Stir in pecan and cranberries until just combined.
- Evenly scoop batter into muffin tin, filling 3/4 of the way and bake for 25-30 minutes for standard muffins or until a toothpick comes out clean. For mini muffins bake for 20-22 minutes.
- Let cool for 5 minutes and then transfer to a wire rack to cool the rest of the way.
Notes
Age: 1 year and up
Yield: 12 standard muffins or 36 mini muffins
Storage: 1 week in fridge or on counter in air-tight container. Will freeze well for 2 months.
Flour Notes: You can use whole wheat, white whole wheat, all-purpose or gluten free flour in this recipe.
Sugar Note: You can sub out the sugar for maple syrup or stevia but honey did not work for me in this recipe.
Toppings: You can also use chopped walnuts, raisins and dried blueberries in this recipe. If you want a more densely filled muffin you can add up to 2 cups of extras for a more goodies per bite ratio:)
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!