The Best Fresh Apple Muffins
The Best Fresh Apple Muffins are so quick and simple that you can do it with 11 month-old twins helping you in the kitchen! Kid approved!
Almond Apple Muffins
I grew up eating healthy. No fast food. Fast food didn’t really exist in the 1950s and 1960s. And, when I raised my own three boys, I always tried to cook healthy.
But, now with grandchildren, I’m even more committed to healthy eating.
And, here’s another that’s a real winner and hit with toddlers! My Healthy Cereal Party Mix!
Grated Apple Muffins
These delicious mini muffins are made for little hands. And, nothing better than fresh apples.
While you could grate, I simple wash the apples really well, take out the core and then pulse them in the food processor with some of the coconut milk/egg mixture. They’re perfectly ground for little ones making sure no big apple chunks are there.
Apple Muffins Easy
Cooking with my eleven-month-old twins may seem crazy. I mean you might be thinking, what in the world can they do to help. Well, not much. But, the big thing is that they are learning.
The kitchen is a perfect laboratory for sensorial stimulation for young children. And, while their brains are growing and absorbing so much, why not give them the benefit of this learning. Plus, who knows, you could be preparing a budding future chef!
Apple Ground Almond Muffins
To make the muffins more healthy, I’m adding ground almonds. You can use whole plain almonds, but I think the sliced almonds are easier to grind in the food processor.
I always have on hand the large bags of walnuts and almonds from Costco. From salads to meals to snacks, it’s just great to have on hand. And, another tip. I keep mine refrigerated. Keeps them fresh longer. You can also freeze them and just take out what you need for a recipes. Thawing is effortless.
Another idea for these muffins is to add museli! Yes, museli muffins are a fave, and with carrots and apples, super healthy!
Healthy Apple Muffin Recipe
This healthy apple muffin recipe has three nice fresh apples in it. I used the ‘Rave’ apple. But, if you can’t find Rave apples, try a honeycrisp, jonagold, pink lady, braeburn, or something else that’s got some sweet, is crisp and has a thinner skin. You can also peel your apple if you prefer, but there’s a lot of nutrition in the skin.
You could add diced apples to this recipe for Healthy Oat Protein Muffins. OMG, talk about deeeeelish! And, simple to make. Yes, you’ll be a rock star!
Fresh Apple Muffins Buttermilk
On the first batch of these mini muffins, I used buttermilk. The recipe was really good. But, on this second making of the recipe, I decided to omit dairy and go with coconut milk.
I must say it made the muffins more airy and fluffy. Certainly, I’ll go with coconut milk again!
Apple Muffins using Fresh Apples
Oh, yes, you could use unsweetened applesauce in this recipe. But, it’s no substitute for fresh apples.
Grinding the apples in the food processor makes them perfect for blending into the luscious batter. And, it’s just one small extra step. Totally worth it!
Benefits of Wheat Germ
Bob’s Red Mill describes Wheat Germ!
Wheat Germ is the nutritious heart of the wheat kernel. These delicious flakes include many nutrients like folate, vitamin E and thiamin. You can add wheat germ while cooking hot cereal and baked goods for a nutty flavor and pleasant crunch.
My Mom used wheat germ often in her baking and cooking. I reckon she was ahead of her time and she definitely wanted us to have all the benefits of healthy eating!
Best Wheat Germ Substitute
Here are the best substitutes for wheat germ, if you prefer. My preference would be ground flax.
- Oat Bran
- Rice Bran
- Ground Flax
- Whole Wheat & Honey
Apple Muffins with Oil
Coconut oil is a wonderful option for cooking. According to Healthline, “The fatty acids in coconut oil can encourage your body to burn fat, and they provide quick energy to your body and brain. They also raise HDL (good) cholesterol in your blood, which may help reduce heart disease risk.”
Consider making a small change for your health. Here are some other great recipes using coconut oil.
Coconut Ginger Broccoli Carrot Soup
oatmeal coconut cookies
S’mores Coconut Pancakes
Apple Muffins Made with Coconut Milk
The first go round for this recipe, I used buttermilk. The mini muffins were somewhat more dense. With the swap to coconut milk, the muffins were more airy and fluffy. Definitely a noticeable change in texture.
Medical News Today says that “Coconut milk is a versatile ingredient and an excellent milk alternative. Like other coconut products, it may provide health benefits. Consuming moderate amounts of coconut milk may be able to lower cholesterol and promote weight loss.”
The Best Fresh Apple Muffins
Ingredients
- Preheat oven to 350
- 1 ½ cups flour, all purpose
- 1 cup almonds, sliced, then ground in food processor into a sand like mixture
- ½ cup wheat germ, can substitute ground flax
- ½ cup coconut sugar
- 1 tsp. allspice
- 2 tsp. cinnamon
- 3 tsp. baking powder + 2 pinches salt
- 2 eggs, whisked
- 4 Tbl. coconut oil
- 1 cup coconut milk
- 3 apples, washed well, skin on, cut into pieces then ground into a sand like mixture in food processor
- ½ cup golden raisins, chop into smaller pieces
- GARNISH:
- Freshly grated nutmeg
- Fresh maple syrup
Instructions
In a large mixing bowl, put the flour, almonds, wheat ger, sugar, allspice, cinnamon baking power. Blend together with a spoon.
In a large measuring cup, put the eggs, coconut oil and milk. Blend together well then put into the dry mixture.
Add the ground apples and chopped raisins. Blend into a thick batter.
Coat the mini muffin pan with coconut oil cooking spray. Use a two-tablespoon spring scoop and fill each opening.
Bake in a preheated 350-degree oven for 14 to 16 minutes. Remove from the oven. Cool on a rack.
Remove the mini muffins to a plate. Re-spray muffin pan and repeat with baking the rest of the batter.
Garnish the muffins with fresh nutmeg and a tiny drizzle of maple syrup!
The Best Fresh Apple Muffins
Ingredients
- Preheat oven to 350
- 1 ½ cups flour, all purpose
- 1 cup almonds, sliced, then ground in food processor into a sand like mixture
- ½ cup wheat germ, can substitute ground flax
- ½ cup coconut sugar
- 1 tsp. allspice
- 2 tsp. cinnamon
- 3 tsp. baking powder + 2 pinches salt
- 2 eggs, whisked
- 4 Tbl. coconut oil
- 1 cup coconut milk
- 3 apples, washed well, skin on, cut into pieces then ground into a sand like mixture in food processor
- ½ cup golden raisins, chop into smaller pieces
- GARNISH:
- Freshly grated nutmeg
- Fresh maple syrup
Instructions
In a large mixing bowl, put the flour, almonds, wheat ger, sugar, allspice, cinnamon baking power. Blend together with a spoon.
In a large measuring cup, put the eggs, coconut oil and milk. Blend together well then put into the dry mixture.
Add the ground apples and chopped raisins. Blend into a thick batter.
Coat the mini muffin pan with coconut oil cooking spray. Use a two-tablespoon spring scoop and fill each opening.
Bake in a preheated 350-degree oven for 14 to 16 minutes. Remove from the oven. Cool on a rack.
Remove the mini muffins to a plate. Re-spray muffin pan and repeat with baking the rest of the batter.
Garnish the muffins with fresh nutmeg and a tiny drizzle of maple syrup!
I just baked some. They are delicious and so moist! How do you store them? Thank you!
Hi, Claudia! Ohhh, I can smell them from here, luv! I just keep them on the counter (plate or cake stand) and a clean dish towel over them. Of course, they don’t last long in our house. Maybe 36 hours! You can freeze them. If you put them in containers w/lids, they’ll, of course, stay more moist and even become quite moist (apples do that). Hope this helps! xoxx ally
Thanks Ally! I put them in the freezer and left a few out. If I leave them all out, I will not be able to stop myself. LOL! Truly yummy recipe! Claudia
Claudia! Oh, perfect! They freeze well, and when you defrost at room temp, they’ll be fabulous!! xo ally
Hi Ally,
These look wonderful! How long would you cook them for regular size muffins instead of mini size? Also, in place of the sliced almonds could you just use the same amount (1 cup) of almond meal/ flour?
Thanks so much!
D
Hey, Diane! Thank you. Rose and I did regular sized muffins yesterday. I baked about 23-25 minutes at 350. Use the wooden skewer stick trick to check the middle, and if it’s basically clean, you’re all good. If you don’t want the almonds, you could also do ground walnuts. If just substituting almond flour, I’d start w/1/2 cup, blend and see what your texture is. Make sense? Please let me know as I learn so much from everyone! xoxx ally
Dear Ally.. I was reading your answer to Rebecca and I find it very interesting I just needed more explanation. When you said 1:to:1 of the baking mix Did you mean half the portion GF flour, and half regular flour and what sort of a difference in texture Did you felt?. And how is that affected by altitude difference whether you’re (7k+ feet) or at sea level! Thanks dear Ally!.. Have a great dad!.. Samia XO
Hi, Samia…thanks for asking, luv. Actually the 1:to:1 GF flour I’m referring to us Bob’s Red Mill. I should have made that more specific. Thank you.
Yes, altitude does make a difference. Here’s a great easy to read article on high elevation baking. Some great easy adjustments are also given.
(Most recipes assume lower elevations in baking). https://www.exploratorium.edu/cooking/icooks/article-3-03.html#:~:text=Low%20air%20pressure%20has%20two,in%20a%20batter%20or%20dough.
The Betty Crocker website helps sum up this difference, too:
At high altitudes:
Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased.
Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.
Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process.
Have a wonderful day, luv! xoxx ally
Can you add more ground flaxseed instead of eggs? Egg and gluten and dairy allergy.
Hi! Yes, ground flaxseed is one substitute in baking for eggs. You could also do dairy-free yogurt, applesauce, mashed banana (which would, of course, add some bananaEEEE flavor). Please let me know what you might use and how it turns out! I learn so much for everyone! xoxx ally
Hi, Beth, we actually used Bob’s Red Mill 1:to:1 GF in this batch. Next time, I think I’ll try the Paleo flour. Should be fine! xo ally
Can you substitute the all purpose flour? If so would almond flour work?
Absolutely, Rebecca. That was the original flour for the recipe. I used Boby’s Mill 1:to:1 GF flour, but when doing again, if I want to make them GF, I’ll use Paleo flour. There’s a difference in texture w/the 1 to 1. Also, I have to keep in mind the altitude here (7k+ feet) vs. back in SC at sea level! You’ll enjoy, luv! Thanks for stopping by xoxx ally
Hi Ally, I’d love to make these. They look delicious! We have a severe nut allergy in our family. What do you suggest I substitute for the almonds?
So, no nuts whatsoever, Michelle? You can try oats (whole), pumpkin or sunflower seeds, more ground flax, wheat germ. Hope this helps, luv! xoxx ally
What is the purpose of the almonds? Can I omit? I’m allergic!
They add that nutty flavor and more nutrition. You could sub whole oats, more ground flax, pumpkin and/or sunflower seeds. Hope this helps, Carolyn! xo ally