Apple Cinnamon Muffins
Apple Cinnamon Muffins are full of warming spices, bits of sweet and tender crisp apple, perfect for breakfast or a snack.
Equipment
- 2 Jumbo Muffin Tins
Ingredients
For the Muffins
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 2 teaspoons Pumpkin Pie Spice or Cinnamon
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 15oz can Cannellini Beans, drained and rinsed
- 4 Tablespoons Unsweetened Applesauce
- 1 ½ cups Granulated Sugar
- ⅓ cup Vegetable OIl
- 2 teaspoons Vanilla Extract
- 3 large Eggs
- 2 medium Apples, peeled, cored and chopped** approx.: 2 cups (270g)
For the Topping
- ¾ cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
Instructions
For the Muffins
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the flours, pie spice or cinnamon, baking powder and salt.
- In a food processor or blender, combine the drained and rinsed beans with the applesauce. Blend until smooth.
- In a separate bowl, combine the bean and applesauce mixture with sugar, vegetable oil, vanilla and eggs. Mix until smooth.
- Add the dry mixture to the wet mixture and mix until about half way combined.
- Add the apples, and mix until the batter is fully combined. Do not over mix.
- Grease and flour a jumbo muffin tin, or spray with baking spray (such as Baker's Joy). You could also use paper liners.
- Fill each muffin cavity until ⅔ of the way full.
- Bake for 30min, or until a toothpick pushed into the center comes out clean.
- Cool on a wire rack.
For the Topping
- Combine cinnamon and sugar in a small bowl.
- Working one at a time, dip the muffins, top down, into the cinnamon sugar. Swirl to coat.
Notes
***If desired - The apple can be grated/shredded instead of chopped into chunks. You're aiming for about 2 cups chopped, or 1 ½ cups of shredded apple (roughly 270g, either way).
Removing the peeling is also optional.
IF USING A STANDARD MUFFIN TIN: Decrease the baking time to 20min.
Apple Cinnamon Muffins will keep for 3-4days in an air-tight container or zip top bag.
Leftover muffins with begin to absorb their cinnamon sugar topping (it becomes almost like a glaze - still yummy!). If you wish to avoid this, top muffins just before serving.