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Muffin recipe with unsweetened apple juice free#

There are a couple of tweaks you can make to these muffins if you want make them a little healthier. I wish you could see how incredibly moist these warm cinnamon tender muffins are.

Sure you could have a streusel topping but this simple version is all the soft muffins need. The brown sugar mixture crystallizes on top of the muffin and makes a nice crunchy topping. Sprinkle the tops of the muffins with brown sugar before baking. I always use an ice cream scoop to fill the tins. The muffins will rise a little but not a ton. It should still be really thick though.įill each muffin tin 3/4 of the way full. Yes! When you’re mixing it, it will be the texture of cookie dough and when you add in the apples the moisture from the apples will thin it out a tiny bit.

You want the apple chunks fairly small so they cook while baking. You can definitely use any kind of apples: Even sweet apples like Honeycrisp apples, Gala apples, or Pink Lady apples will work as well. Let muffins cool in the tray for 5 minutes before removing onto a wire rack to come to room temperature.Granny Smith apples are often used in baking because they are tart apples and helps offset the sweetness of the baked goods. (Full instructions included in recipe card). I like to fill the muffins to ¾ full.Ĭook muffins in a preheated oven for 22 minutes. I used silicone trays with a little spary oil to stop them sticking. Use two dessert spoons to spoon in the muffin batter to the muffin trays. Its important not to overmix to dough as this will make the muffins tough. Mix together.Īdd the wet ingredients into the dry ingredients and gently fold through using a spatula. Mash the banana, grate the apple, and add to the bowl, along with the egg, oil, and vanilla extract. In a separate bowl, prepare the wet ingredients. Use a spoon or whisk to thoroughly combine, ensuring any lumps are smoothed out

Coconut Oil: vegetable oil can be substituted for coconut oilĪdd the dry ingredients to a bowl (flour, sweetener, baking powder, baking soda, and spices.

Spice: Ground Cinnamon can be used instead of ground ginger.

Vanilla: Vanilla extra or vanilla bean extract will work.

The riper the bananas the better, and the sweeter your muffins will taste.

Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them.

They are crunchy, a little bit tart with a sweet aftertaste.

Apples: I used pink lady apples for this recipe.

Just make sure the alternative sweetener you’re using measures like sugar.

Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener.

They're not going to spike your sugar levels because they don t have any refined sugars.

They freeze well in case you don't want to eat them all at once.

You can jazz them up with your own spice combination: ground cinnamon, ground ginger, mixed spice, ground gloves, all spice, nutmeg to name a few.

Because they are made using oil, they are super moist, and stay moist, unlike other muffins that can dry out.

Use any type of apples you like, you don't need to search for a special type of brand.

All you need is two bowls and some spoons.

Minimal prep with just 10 minutes to bring the wet and dry ingredients together.

Muffin recipe with unsweetened apple juice free#

They are naturally sweetened using monkfruit sweetener and are Dairy Free.Jump to Recipe What Makes These Muffins Special