Fall weather is finally here and with the arrival of falling leaves and crisp nights come apples in every shape, size, and variety. This recipe makes a stock of healthy, delicious apple muffins to help you make the best of the fall crop of apples. Yields about 18 muffins, depending on the size of the apples added (bigger apples will stretch your batter further).
2 c. white whole wheat flour
2 c. old-fashioned rolled oats
3/4 c. Demerara or other raw sugar
1.5 t. cinnamon
1 t. baking powder
1 t. baking soda
1/2 c. unsweetened applesauce
1/2 c. extra-virgin olive oil
1.5 c. unsweetened non-dairy milk (I use almond)
3 medium to large apples, peeled and diced
Preheat oven to 350. Line muffin tins with paper liners. Mix flour, oats, cinnamon, sugar, baking powder and baking soda. Add in oil, soy milk, and applesauce. Stir in diced apples. Pour into muffin cups, filling 2/3 full. Bake 20-25 minutes until toothpick inserted in the center muffin comes out clean.