Raw Apple Muffins
Juicy and flavorful, these raw apple muffins combine the tartness of Granny Smith apples with warm cinnamon and crunchy walnuts. Perfect for a healthy breakfast or snack, they cater to those who enjoy fresh, fruity baked goods with a hint of sweetness and a satisfying texture.
Ingredients
- 4 c. diced Granny Smith apples, peeled or unpeeled ⓘ
- 2 tsp. baking soda
- 2 tsp. cinnamon ⓘ
- 1/4 c. sugar ⓘ
- 12 packets Sugar Twin Plus ⓘ
- 1 tsp. salt ⓘ
- 1 c. raisins ⓘ
- 1/2 c. black walnuts ⓘ
- 1/2 c. walnuts in large pieces ⓘ
- 2 eggs, lightly beaten ⓘ
- 1/2 c. oil ⓘ
- 2 tsp. vanilla ⓘ
- 2 c. all-purpose flour, sifted ⓘ
Instructions
- Preheat oven to 320°F (160°C).
- Grease muffin tins and prepare three mixing bowls on the counter.
- Cover raisins with water and boil for 10 minutes, then drain.
- Mix diced apples, sugar, and Sugar Twin Plus in one bowl and set aside.
- In the second bowl, combine eggs, oil, and vanilla and stir to blend well.
- In the third bowl, sift together flour, baking soda, cinnamon, and salt, then stir until blended.
- Pour the egg mixture into the apple mixture and mix thoroughly.
- Sprinkle the flour mixture over the apple mixture and mix well.
- Add raisins and walnuts, then stir until evenly distributed.
- Pour batter into muffin tins and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added moisture, you can substitute half of the oil with unsweetened applesauce, which works well in vegetarian recipes. For a nut-free version, replace black walnuts and regular walnuts with sunflower seeds. If you prefer a spicier flavor, consider adding a pinch of nutmeg or ginger to the batter. Make sure to use well-sifted flour for the best texture.
Serving Suggestions
These raw apple muffins make a delightful breakfast or snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea. For a complete meal, consider serving alongside a fresh fruit salad like Ribbon Christmas Salad or a light yogurt parfait.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag for up to three months. To reheat, place the muffins in a microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Apple Muffins contains roughly 661 calories, with 3g protein, 25g carbohydrates, and 62g fat. Note that it is relatively high in sodium, at 743mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of apple?
Yes, you can use any variety of apple you prefer, but Granny Smith apples are recommended for their tartness, which balances the sweetness. Other good options include Honeycrisp or Fuji apples. Just ensure they are firm and fresh for the best texture in your muffins.
Is there a way to make these muffins gluten-free?
Absolutely! To make gluten-free raw apple muffins, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking soda and other ingredients are also gluten-free. This will allow you to enjoy the muffins without the gluten while maintaining a similar texture.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the sugar to 1/2 cup or add a natural sweetener like maple syrup or honey. Alternatively, consider adding chocolate chips or dried fruits for additional sweetness and flavor. Just be mindful of the moisture content if you add extra ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).