¼cupunsalted butter melted. Can use vegan butter or dairy butter.
3/4cupunsweetened apple sauce
1/2cuppure maple syrup
2cupsapplegrated, with or without peel. (1-2 apples)
2eggsbeaten
¼cupmilkcan use dairy milk or dairy free milk
1teaspoonapple cider vinegar
1teaspoonpure vanilla extract
Dry ingredients
2cupswhole wheat pastry flour
1 and 1/2tspcinnamon
½tspground ginger
¼tspgrated nutmeg
¼tspground clove
1tspbaking soda
1tspbaking powder
1/4teaspoonsalt
Instructions
Preheat oven to 425 degrees F. Prepare a muffin tin by spraying with non stick spray or using muffin liners.
In one bowl, mix together the wet ingredients - melted butter, apple sauce, grated apple, eggs, maple syrup, milk, apple cider vinegar, and vanilla until well combined.
In another bowl, whisk together the dry ingredients - flour, spices, salt, baking powder and baking soda until well combined.
Add the dry ingredients to the wet ingredients, mix until just combined. Do not overmix.
Evenly divide the batter between 12 muffin cups.
Bake the muffins at 425 degrees for 5 minutes. After five minutes, leave muffins in the oven but reduce heat on oven to 350 degrees. Bake for another 17-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove muffins from the oven to a cooling rack. As soon as muffins are cool enough to handle, remove them from the muffin tin and finish cooling on the cooling rack. Allow to cool completely before storing.
Muffins can be kept in a sealed container at room temperature for 1-2 days. Muffins can be frozen for up to 3 months.
Notes
To freeze: Allow to completely cool before freezing. Individually wrap in plastic wrap and then store in a freezer bag. Muffins can be thawed in the refrigerator overnight or quickly thawed and warmed up in the microwave for 30-45 seconds. To make dairy free: use vegan butter and non dairy milk such as unsweetened almond milk.