Apple Olive Oil Muffins

Apple Olive Oil Muffins

There might be some truth in the old adage – “an apple a day keeps the doctor away!” Apples are high in fiber, which serves as a prebiotic food that feeds the good bacteria in your gut. Good gut health is linked to our immunity, our digestion and even our mental health. Apples are also high in B-complex vitamins, which are essential for maintaining healthy red blood cells and keeping the nervous system in good health.

These muffins are made with olive oil which provides healthy fat. The whole wheat flour in these muffins adds more fiber than a traditional flour would.

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Apple Olive Oil Muffins

Breakfast, Dessert, Fall, Apples

There might be some truth in the old adage – “an apple a day keeps the doctor away!” Apples are high in fiber, which serves as a prebiotic food that feeds the good bacteria in your gut. Good gut health is linked to our immunity, our digestion and even our mental health. Apples are also high in B-complex vitamins, which are essential for maintaining healthy red blood cells and keeping the nervous system in good health. 

  • Author: Claire Virga
  • Yield: 12 Servings 1x
  • Category: Breakfast

Ingredients

Scale
  • 2 large eggs
  • ¾ cup sugar
  • ¾ cup EVOO – choose fruity 
  • 2 cups white whole wheat flour
  • 1 teaspoon sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ cup applesauce
  • 4 apples, peeled, and cut into ¼” dice such as honey crisp, pink lady, or fuji

Instructions

  1. Preheat oven to 350. Lightly spray a muffin tin with olive oil cooking spray and set aside.
  2. Combine the eggs and sugar in a bowl. Mix using a hand or electric mixer on medium speed for 2-3 minutes until pale yellow color. Add the oil and mix until well incorporated.  
  3. Whisk the flour, salt, cinnamon, baking soda and baking powder together in a large mixing bowl. Slowly add the flour mixture to the batter and mix on low.  
  4. Add the vanilla, applesauce and diced apples and continue to mix on low until just combined. 
  5. Divide the batter evenly between the 12 muffins cups and bake for 25-30 minutes until a toothpick comes out clean.  
  6. Allow the muffins to rest for 10 minutes in pan, then remove and let cool fully on rack. 
  7. Muffins may be frozen for up to 1 month. 

Notes

Inspired by Dr Weil’s Better-than-an-apple-a-day cake

Keywords: Dessert, Breakfast, Apples, Fall

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