Apple Olive Oil Muffins
EVOO – choose fruity
white whole wheat flour
peeled, and cut into ¼" dice such as honey crisp, pink lady, or fuji
Preheat oven to 350°F. Lightly spray a muffin tin with olive oil cooking spray and set aside.
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.
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.
Add the vanilla, applesauce and diced apples and continue to mix on low until just combined.
Divide the batter evenly between the 12 muffins cups and bake for 25-30 minutes until a toothpick comes out clean.
Allow the muffins to rest for 10 minutes in pan, then remove and let cool fully on rack.
Muffins may be frozen for up to 1 month.
Inspired by Dr Weil’s Better-than-an-apple-a-day cake
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