Hearty & Healthy Apple Muffins

By mitzzy

Could whole wheat apple muffins made without eggs, dairy, sugar, or leavening agents possibly be any good? Well, apparently these ones were memorable enough that, many years after tasting them at the age of eight, I found myself craving them again.

Ingredients

• 2 cups whole wheat pastry flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons ground cinnamon, plus more for sprinkling
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 3 tablespoons corn oil (or canola or safflower), plus more for greasing pan
• 1 3/4 cups unsweetened apple juice
• 1 1/2 teaspoons finely grated fresh ginger
• 3 apples, diced

Preparation

Step 1

Preheat oven to 350°F. Grease a 12-cup muffin pan and set aside.

In a large bowl, combine the flours, spices, and salt. Add oil and mix well. Add juice and ginger and stir until combined. Fold in the apples.

Heat muffin pan in oven until warm. Remove pan from oven and divide batter evenly among the muffin cups. Sprinkle tops with cinnamon.

Bake until golden brown, about 25 to 30 minutes