Gianni and Lynda, our neighbours, have an amazing apple tree in their backyard. Every autumn, the tree bends under the weight of the delicious apples that it produces. In fact, the branches bend so much, that Gianni has to prop them up with bamboo sticks. You can see images of the tree in the slideshow below.
Every year, Gianni tells us, “Our tree is your tree, so please help yourself to as many apples as you like!” When it comes to apple picking, I don’t have far to go. Last week, with a basket of fresh apples sitting in my kitchen, I made several batches of apple muffins.
These easy-to-make muffins are so good! They’re wholesome, moist and naturally sweetened with 3 cups of chopped apples, pure apple sauce, maple syrup and a high quality granulated sugar cane. Also suitable for vegans and non-vegans, they’re great for breakfast, a mid-day snack or anytime. Enjoy!
Makes 24 muffins
Oven: 190°C / 375°F
- 2 cups whole wheat pastry flour
- 2 cups rolled oats
- ½ cup wheat bran
- ½ cup chopped walnuts
- ½ cup pure granulated sugar cane
- 1 teaspoon (tsp) cinamon
- 1 tsp baking soda
- ½ cup pure maple syrup
- 1 cup pure apple sauce, unsweetened
- 1 cup vegetable -or- canola oil
- 1 cup natural Greek yoghurt (reduced fat) -or- soy yoghurt for vegan
- 2 tsps balsamic vinegar
- 3 cups sweet apples with peels on, chopped small
1. In a large bowl, mix with a big spoon the dry ingredients until well combined. Set aside.
2. In a separate medium-size bowl, whisk by hand or with electric beaters on low speed the wet ingredients until well combined. Pour the wet ingredients into the dry and mix with a big spoon until well combined.
3. Spoon in the batter into a muffin pan lined with parchment muffin cups and bake in preheated oven for 25 minutes. When done, let them cool. Muffins can be stored in a covered container in fridge. They also freeze well.