Today's recipe is a modification of our Maple Pecan Muffins which we shared here back in February 2011. This time we added a chopped gala apple and substituted lightly toasted walnuts for the pecans. By special request, we sprinkled on a tiny bit of cinnamon sugar before baking, and the results were delicious. Happy Monday, everyone!
Maple Apple-Walnut Muffins
makes 12 muffins
2 c. whole wheat pastry flour
1 T. baking powder (aluminum free, please)
1/2 t. sea salt
1/2 c. walnuts, chopped and lightly toasted
1/3 c. real maple syrup
1/4 c. butter or coconut oil, melted
2/3 c. milk
1 t. vanilla
1 chopped gala apple (or apple of your choice)
Preheat oven to 400F and lightly grease muffin tin; we recommend coconut oil. In a mixing bowl combine flour, baking powder, salt, and pecans.
In another bowl beat egg slightly then whisk in melted butter, maple syrup, milk, and vanilla.
Add wet ingredients to dry ingredients, but don't stir to blend in all the flour just yet as you still need to add the chopped apple.
Fold in chopped apple being careful not to over mix!
Fill muffin cups 2/3 full and bake until golden -- ours took about 15 minutes. Check with a toothpick to be sure they're done.
Allow to cool for a minute or two in the pan before removing muffins to finish cooling on a wire rack. We recommend you try one while they're still warm (with butter, of course), although they're still delicious even at room temperature.
Visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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