I made these muffins with my School Holiday Cooking Class. They are fairly easy and have the delicious combination of apple, cinnamon, walnut and honey. I find they taste best warm from the oven, but they are still quite fresh after a day or two, and also freeze really well. The students in my class preferred to grate both apples, but I love the combination of both grated and diced apple, along with the chopped walnuts to give them more texture.
Apple, Cinnamon & Walnut Muffins
1 ¾ cups wholemeal flour 1 ½ tsp baking powder
2 teaspoons ground cinnamon ½ tsp baking soda
1/3 cup rolled oats 1 cup grated apple
1 cup diced apple 1/3 cup coconut oil or olive oil
½ cup maple syrup or honey 2 eggs
½ cup Greek yoghurt ½ cup applesauce
1 tsp vanilla extract 1/3 cup chopped walnuts (optional)
Pre-heat oven to 180 degrees C. In a large bowl combine the dry ingredients, then add the diced/grated apple and walnuts, mix well. In a medium bowl, whisk together the oil and maple syrup/honey. Add the eggs and beat well, then the yoghurt, applesauce and vanilla, mix well.
Tip the wet ingredients into the dry ingredients and mix until just combined. Divide the batter into 12 greased muffin cups and bake for 13-15 minutes until golden on top and the skewer comes out clean. Leftovers can be stored in the freezer. Enjoy!