Apple Muffins

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July 18, 2016

Recipe by From the Athlete's Kitchen


2 Cups flour, one Whole Wheat, one All Purpose

1 Tsp Baking Soda

1/2 Tsp Salt

2 Tsp Cinnamon

1/2 Cup Finely Chopped Walnuts

1/2 Cup Unsweetened Applesauce

1/2 Cup Plain, Non-fat Kefir

2 Tsp Vanilla

1/3 Cup Coconut Oil

1/2 Cup Brown Sugar

2 Eggs, Room Temp (or almost room temp)

2 Finely chopped or shredded apples


1Remove two eggs from fridge (b/c you’ll add them to the wet ingredients as close to room temp as possible), Preheat oven to 350, Set up muffin tin inc. liners or non-stick spray if necessary.

2To a large bowl add: flour, baking soda, salt, cinnamon, walnuts.

3Whisk together throughly, set aside.

4In a separate bowl, combine: applesauce, kefir, vanilla, coconut oil, brown sugar, eggs.

5Use a hand-held electric mixer to incorporate the wet ingredients. Then use a heavy-duty spoon to incorporate apples.

6A box shredder works really well for the apples. Peel them, leaving the skin around the stem and bottom intact for handling.

7Next pour the wet ingredients into the dry bowl, using a spatula to scrape the sides of the wet bowl.

8Using your heavy-duty spoon, gently stir to blend wet and dry ingredients. Once they are fully incorporated, stop mixing. (Always stop mixing once they are fully incorporated, in this case including to avoid making apple mush.)

9If you like, sprinkle oats into the bottom of each muffin mold before spooning/spatula-ing the batter into the tin. Same with the top.

10Bake for 25 minutes or until a toothpick comes out clean.


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