Apple Mini Muffins

These muffins are full of fruity flavor and because they get so much moisture from the applesauce and chopped apple, they don’t need butter or oil. I used ground flax in the place of an egg and soy milk to make these vegan and a bit healthier. These would be great served with jam or even a cream cheese frosting if you want something a bit sweeter.

Apple Mini Muffins (taken from The Moodie Foodie but changed)

Makes 24 small muffins

  • 1/4 cup of lightly packed brown sugar
  • 1/4 cup of white sugar
  • 1 1/2 cups of finely diced apples, peeled and cored
  • 1 1/2 cups of flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/3 cup of chilled unsweetened applesauce
  • 1 tbsp of ground flax plus 3 tbsp water, or 1 egg
  • 1/4 cup of low-fat milk, soy or dairy

Preheat oven to 350F. Grease 2 mini muffin tins and set aside.

Whisk the flour, baking powder, sugars, salt and and nutmeg in a bowl. Add the chilled applesauce. Mix the applesauce with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg/ground flax. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each muffin cup.

Bake for 15-18 minutes or until the muffins are just golden. Remove from the oven and use a spoon to remove muffins from tin.

(At this point, my muffins were oddly gummy/soft at the bottom, so I placed them on a cookie sheet and returned them to the oven to dry out/brown up a bit more, approximately another 10 minutes. This may not be necessary, but if they seem to need it, this method helped a lot.)

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