These muffins are so moist and delicious, and the best part? They are truly easy to make!
This recipe I use is adapted from a variety of similar recipes. I like to change up the ingredients to make it my own. 🙂
- 1 3/4 cup unbleached all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 cup Granny Smith apple (grated)
- 1/3 cup coconut oil (melted)
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup almond milk
- 1 1/2 tsp apple cider vinegar
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tbsp raw turbinado sugar (to sprinkle on top)
- Prepare your muffin tin (I used parchment paper cups but typically I would use avocado oil spray on my tin).
- Preheat oven to 400F
- Combine the flour, baking powder, baking soda, salt and ground cinnamon in a large mixing bowl. Blend well with a whisk. Add the grated apple and mix together. This is your dry ingredient mix.
- In a small bowl, combine the apple cider vinegar and almond milk. Let sit for approx 5 minutes.
- In another bowl, combine the oil and maple syrup – whisk well. Then, add the eggs and beat well. Next, add the apple cider vinegar mixture, applesauce, and vanilla and mix it all together. This is your wet ingredient mix.
- Add the wet ingredients to the dry ingredients and mix together until combined.
- Divide the batter evenly into the 12 muffin cups. Sprinkle the turbinado sugar on each muffin top.
- Bake muffins for 15 minutes, or until golden on top and a toothpick inserted into a muffin comes out clean.
- Place muffins onto a cooling rack, to let cool. ENJOY!
I try to use as many natural and/or organic ingredients as possible.