Double Apple Muffins are the perfect way to use up all your apples this time of year! We have an apple tree (so lucky), so I make a heap of apple sauce at the end of every apple season and freeze it for baking and snacking through the year.
One of my favourite things to do, especially on a Sunday before a busy week, is to make a batch of muffins. Not only does my house smell amazing, but they give us a healthy snack and breakfast option for the week. They also freeze beautifully.
My super talented pal Bailey from Basics with Bails made these muffins and took such beautiful pictures of them, which made me so excited to re-share them with you! This is an ‘oldie but goodie’ post from a couple of years ago that is still one of my favourites!
Bailey added a garnish of extra sliced apple to the top of the muffins which looks soooo good – but of course you can skip this step! If you want to make these school lunch friendly simply leave out the nuts.
Double Apple Muffins
These muffins are loaded with apples with a perfect hint of spice, are super moist and are absolutely perfect for fall!
- 2 cups applesauce (preferably homemade*)
- 1 1/4 cups grated peeled apple (from about 2 apples)
- 3 eggs (beaten)
- 1/2 cup oil (I use olive oil or avocado oil)
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
Preheat the oven to 350F and line a muffin tin with paper liners (you will need 18 in total, so may need to make these in 2 batches depending on the size of your tin).
In a medium bowl, mix together the applesauce, grated apple, eggs, oil and vanilla.
In a separate large bowl combine all of the remaining ingredients and stir. Mix the wet ingredients into the dry ingredients until it is just incorporated.
Divide the batter among the muffin tins and bake until they are golden brown and a toothpick inserted into the centre comes out clean with no crumbs, approximately 25-30 minutes.
*peel, core, and dice 1.5 lb of apples, place in medium saucepan with 1/4 c. water and a dash of cinnamon and cook on medium-low heat until apples are soft
Photos by Bailey Campbell from Basics with Bails.