if you went apple picking this fall, chances are you came home with more apples than you know what to do with! or was that just us?! the baby girls have enjoyed playing this new game of ask for an apple and take a few bites and then go hide said apple somewhere in the apartment when mama isn’t looking so she can’t find it for a few days. okay, this only happened twice, but it was in the span of one day and i was pulling my hair out trying to understand how apples can go missing in such small square footage. these two girls have skills.
but i’m getting side tracked. ANYWAY. despite all seven of us davis family members doing our due diligence in eating an apple a day (to keep our doctor away, yeah?!), we’ve still had a big bowl remaining in the our kitchen with a few going soft. not bad but not that great either. since we all prefer a crisp firm apple and i didn’t want any to go to waste, i looked for some baking recipes that worked well with apples and found a really really good one!
the recipe below is from sally’s baking addiction, and it’s delicious. i added a few notes that i found helpful at the end (like adding the apple juice after grating the apples to keep the muffins more moist) and some temperature notes. i also skipped the pecans because i’m more of a chocolate chips in the muffin or nothing kind of gal. this recipe has no added sugar but still tastes so sweet thanks to all that apple love (well, and also a whole lotta pure maple syrup.)
WHOLE WHEAT APPLE MUFFINS (based on orginal recipe from sally’s baking addiction)
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon (i actually used 1 additional teaspoon cinnamon and 1 teaspoon allspice)
1/2 teaspoon allspice
1/2 teaspoon salt
2/3 cup pure real maple syrup
1/3 cup vegetable oil
1/3 cup unsweetened apple sauce
1 1/2 teaspoon pure vanilla extract
2 cups shredded/grated apple (about 2 apples)
whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. in a separate bowl, whisk together the eggs, pure maple syrup, oil, applesauce and vanilla. add the wet ingredients to the dry ingredients and stir until combined. fold in the grated apple. bake at 425°F for just 5 minutes and then reduce the oven temperature to 350°F for a remaining 18 minutes (note: i only kept mine in the over for 14 minutes and they were plenty done! so i’d watch them during the final bake time.) something else sally pointed out was to fill your muffin tin liners to the very top with batter (i love when a recipe encourages you to do this!) so go for it! the recipe made 12 tall, plump and beautiful muffins!
another quick note: when i grated my apples, because they were on the softer side, a lot of juice gathered at the bottom of the bowl. i was nervous to include so i drained my grated apples but i do think adding the juice would have helped the muffins be moister. they were still somewhat moist but i think a little juice would have knocked them out of the park.
happy fall baking!