These wholesome kid-friendly Apple Cinnamon Muffins are filled with whole wheat, fiber-rich apples, pecans, dried cranberries and heart-healthy olive oil.
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 upYield: 12 standard muffins or 36 mini muffinsStorage: 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:)