My family just loves this recipe by Lisa Leake at 100 Days of Real Food. It screams yummy, wholesome, crisp fall day. Bake a batch and freeze some for school lunch snacks. Add some Lunchbox Love for Kids and you’re all set!
SERVES: 12 MUFFINS
- 1½ cups whole-wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon nutmeg
- 2 eggs
- ⅓ cup pure maple syrup
- ⅓ cup water
- 5 tablespoons melted butter (can sub melted coconut oil)
- 1 cup shredded apple (see instructions below)
- ¾ cup chopped walnuts
- Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone linersand set aside.
- In a large mixing bowl whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well (hole) in the center and drop in the eggs, syrup, water, and melted butter. Stir with a fork until well combined.
- To shred the apple either use a cheese grater or – if you really want to make it easy – use your food processor fitted with the shredding disk. Simply discard any big chunks of apple peel that didn’t get shredded all the way (but keep the rest in there!). There is no need to remove any liquid or squeeze the apples dry. Gently fold both the apple shreds and chopped walnuts into the batter.
- Divide the batter among the 12 muffin cups and bake for 18 to 20 minutes. Enjoy!