These warm apple muffins are so good that my husband ate 5 in one day! They are very hearty muffins with earthy wheat flavor, but that’s the way we like them! For some sneaky vegetables and tasty variation, swap in grated carrot for the apple.
Special Diet Notes: Fall Harvest Apple Muffins
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan apple muffins, I recommend substituting 3 tablespoons applesauce for the egg. They will be just a little more dense, moist, and hearty. Alternatively, you can use your favorite egg replacer for baking.
- 2 cups whole wheat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons wheat germ
- ¼ cup sugar, brown sugar, or coconut sugar (for less sweet)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 large egg (see notes above for vegan option)
- 1 cup dairy-free milk beverage
- ¼ cup extra-light olive oil (can sub your favorite baking oil)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 medium baking apple, grated
- 1 cup raisins
- ¾ cup coarsely chopped walnuts (omit for nut-free)
- Preheat your oven to 375ºF.
- Grease or line 12 muffin cups with cupcake liners. There's no need to grease if using a silicone muffin pan, but place the pan on a baking sheet to keep it level.
- In a large bowl, whisk together the flour, flaxseed, wheat germ, sugar, baking powder, cinnamon, baking soda, allspice, and nutmeg until the ingredients are well distributed.
- In a medium bowl, whisk the egg. Add the milk beverage, oil, maple syrup, and vanilla and whisk to combine.
- Pour the wet ingredients into the dry, and stir just until combined.
- Fold in the apple, raisins, and walnuts (if using).
- Divide the batter equally among your prepared muffin cups.
- Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
- Store leftovers in an airtight container at room temperature for up to 2 days. Individually wrap the muffins and freeze to enjoy them later.