APPLE MUFFINS
‘Tis the season of apples! Fall has started and I just got to Italy in time for some of my favorite foods: pumpkins and apples!
Virginia’s mom just gave us a basket full of crispy apples that she grows in her gorgeous garden so I had to make something with them: they’re delicious eaten by themselves but we totally have enough to make something yummy like these muffins.
It may take some time to gather all the ingredients together but they’re very easy to make and they are totally worth every minute of work!!
I made them on a Sunday night for our Monday’s breakfast but my mom could not resist (the smell in the kitchen was incredibly tempting!) and she had to taste one still warm: it was heaven!!
I was a bit skeptical about the result, cause I didn’t have my usual kitchen equipment and ingredients, but they did turn out great … when you use good and fresh ingredients, you can tell the difference!
My muffins do not have any refined sugar (they’re sweetened with honey) and have no butter as well, I used extra-virgin coconut oil instead of butter or refined vegetable oils, which I always suggest to steer away from.
They are not vegan nor gluten free but they can be adjusted to be vegan by replacing eggs and regular yogurt with flax eggs and vegan yogurt and they can be made gluten free using a GF all-purpose flour mix.Let’s get to the recipe, let us know if you try it out!
Prep Time | 1 hour |
Servings |
muffins
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- 3.5 cups white whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon Salt
- 4 cups grated apples
- 2/3 cup melted coconut oil
- 2/3 cup honey
- 4 eggs at room temperature
- 250 g plain yogurt at room temperature
- 1 cup almond milk at room temperature, lightly sweetened
- 2 tablespoon coconut sugar for sprinkling on top
Ingredients
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- Preheat oven to 400 degrees Fahrenheit and grease 16 large muffin cups (I used a silicone muffin tray) with coconut oil.
- Grate the apples, melt the coconut oil and ensure all wet ingredients are at room temperature in order to avoid the coconut oil to solidify when mixing it with the other ingredients.
- In a large mixing bowl, combine the flour, baking powder, cinnamon and salt. Blend well with a whisk.
- In a medium mixing bowl, combine the melted coconut oil, the honey, the milk, the eggs and the yogurt. Beat well, then mix the wet ingredients into the dry ones and mix very well with a spatula, just until combined.
- Divide the batter evenly between the 16 muffin cups. Sprinkle the tops of the muffins with coconut sugar.
- Bake muffins for 15 to 20 minutes, or until they are golden on top and a toothpick inserted into a muffin comes out clean.
- Let the muffins cool down, even though we tasted one still warm and it was delicious!
- Store the muffins, covered and at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Prep Time | 1 ora |
Servings |
muffins
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- 438 g farina integrale bianca
- 1 Bustina di Lievito Bertolini
- 2 cucchiaini di cannella in polvere
- 1 cucchiaino di sale
- 1 Kg mele grattugiate
- 130 g olio di cocco liquido
- 180 g miele
- 4 uova a temperatura ambiente
- 250 g di yogurt bianco a temperatura ambiente
- 235 ml latte di mandorla a temperatura ambiente, leggermente zuccherato
- 2 cucchiai di zucchero di cocco da spolverare
Ingredients
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- Preriscaldare il forno a 200 gradi e ungere 16 pirottini per muffin grandi con olio di cocco (io ho usato una teglia per muffin in silicone).
- Grattugiare le mele, sciogliere l'olio di cocco e assicurarsi che tutti gli ingredienti liquidi siano a temperatura ambiente per evitare che l'olio di cocco si solidifichi quando lo si mescola con con questi.
- In una terrina capiente, unire la farina, il lievito, la cannella e il sale e mescolare bene con una frusta.
- In una terrina media, unire l'olio di cocco sciolto, il miele, il latte, le uova e lo yogurt. Sbattere bene, poi unire gli ingredienti liquidi a quelli secchi e mescolare molto bene con una spatola, fino ad amalgamare.
- Suddividere l’impasto in modo uniforme tra i 16 pirottini per muffin. Cospargere la parte superiore dei muffin con lo zucchero di cocco.
- Cuocere i muffin per 15-20 minuti, o finché non saranno dorati e uno stuzzicadenti inserito in un muffin risulti pulito.
- Lasciare raffreddare i muffin, anche se ne abbiamo assaggiato uno ancora caldo ed era ottimo!
- Questi muffin si conservano coperti e a temperatura ambiente per un massimo di 2 giorni, oppure in frigorifero per un massimo di 4 giorni.