Caution I’m no master baker, food blogger or photographer. I just like to eat and bake and if I can do it in a semi-healthy way, I’m all in. 😊
It’s that time of year for many of us – time to get creative with apples in abundance. I have a tried-and-true recipe for apple walnut bread – dating back to my foray into 4-H as a kid – and I figured it would work just as well if I made muffins, so I decided to bake a big batch and ‘health it up’ just a bit.
How? I used whole wheat flour and rather than PEEL and chop the apples, I just chopped them. What’s wrong with the extra fiber and a little ‘tooth’? Seems to complement the overall chewiness of these dense delights, along with the walnuts. But hey – you do YOU and change it up as you like. The recipe itself is pretty fool proof (yep, even for me).
- 3 cups flour (choose what you like – I used whole wheat, but I’ve made this recipe with almond flour with pretty good results – same for basic all-purpose and gluten free flour. I recall I needed to lighten up on the oil a little when I used almond flour, but other than that, it worked fine)
- 2 cups sugar (or – go ½ and ½ – 1 cup sugar and your choice of monk fruit, stevia and/or brown sugar)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon (pumpkin pie spice is awesome, too)
- ½ tsp salt
- 4 eggs
- I cup vegetable oil (or go ½ and ½ and use ½ cup of applesauce to replace ½ of the oil – yum!)
- 1 tsp vanilla extract
- 2 cups finely chopped apples (peeled if you must – use Granny Smith if you’ve got ‘em)
- 1 cup chopped nuts (walnuts, sure, or pecans — or no nuts)
Mix the dry stuff in a big bowl. Separately whisk together the eggs, oil and vanilla and combine with the dry stuff. Add the apples and nuts. This will be a thick batter – don’t worry if you need to thin it just a bit with some water.
Bake at 350 degrees for 20 minutes or so for muffins; more like 55 minutes if you’re doing loaves. Makes 2 dozen muffins, or two small loaves.
The batch in the photo is from earlier this morning. I love when I can load up my favorite vintage breadbasket with something fresh and wholesome. That sweet wicker serving piece has been in the family for at least 80 years – passed down from hubby’s granny to his mom…and happily, to me.
So – here’s to Monday and the magic of muffins. If I could, I’d send you a few. Let’s figure out how to share via the blogosphere. If not the actual muffins, maybe the aroma, at least? Not gonna lie; our house smells pretty good right now. 😉