What sweetens these apple muffins?

These muffins are naturally sweetened using ripe mashed banana and finely shredded apples, with no added refined sugars.

Can I use a different type of flour?

This recipe specifically calls for all-purpose whole wheat flour, which contributes to the muffins' hearty texture and wholesome profile.

What kind of oil should I use for these muffins?

The recipe suggests avocado oil or any other neutral-tasting oil to ensure the natural apple and banana flavors shine through without interference.

Are the walnuts essential for this recipe?

No, the chopped walnuts are an optional addition for extra crunch and flavor, so you can omit them if preferred or substitute with another nut.

How should I store leftover Fruit-Sweetened Apple Muffins?

Once cooled, store these muffins in an airtight container at room temperature for up to 3 days, or freeze for longer enjoyment, thawing before serving.

6 years ago

Fruit-Sweetened Apple Muffins
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Close-up of golden-brown Fruit-Sweetened Apple Muffins, some topped with chopped walnuts, arranged on a cooling rack.

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Fruit-Sweetened Apple Muffins [Vegan]

Dairy Free

Vegan

It’s apple season, so I hope you’ll get the chance to bake these muffins with all your freshly picked apples.

Ingredients You Need for Fruit-Sweetened Apple Muffins [Vegan]

2 medium apples, finely shredded
1 large overripe banana
1/4 cup avocado oil (or other neutral tasting oil)
1/2 cup milk of choice (I used unsweetened soy milk)
1 teaspoon vanilla extract
2 cups all purpose whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon salt
1/3 cup walnuts, chopped (optional)

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How to Prepare Fruit-Sweetened Apple Muffins [Vegan]

Preheat oven to 350F. Lightly grease your muffin pan with oil or butter/margarine. You could use muffin liners instead if preferred.
Mash the banana in a medium mixing bowl. Finely shred the apples (don't worry if they brown a little when exposed to air).
Add the finely shredded apples, oil, milk and vanilla to the bowl with the banana and whisk everything together.
Stir in the flour, baking soda, baking powder, cinnamon and salt.
Transfer the mixture to your greased muffin pan, making 12 muffins. Top with roughly chopped walnuts, making sure to push them lightly in the batter. This helps them stick to the muffin once cooked. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let them cool a few minutes before removing from the pan.

Notes

These muffins aren't very sweet as they don't contain added sugar. For that reason, I love them served with nut butter or even jam for a healthy, naturally sweetened snack or breakfast!