Thursday, October 2, 2014

CHUNKY APPLE CINNAMON MUFFINS :: 101 REAL FOOD RECIPES


INGREDIENTS:

1.5 cups apple, diced small + 1/4 cup apple diced small reserved for topping
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Batter
1/2 cup mashed ripe banana (about 1 large)
3/4 cup granulated sugar
1/2 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), at room temperature
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup plus all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
pinches of sugar, optional for sprinkling
pinches cinnamon, optional for sprinkling

DIRECTIONS ::
Preheat oven to 400F. Spray a muffin pan very well with floured cooking spray or grease and flour the pan; set aside. 
  1. For the Apples - In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
  2. Batter - In a large bowl, mash the bananas with a fork.
  3. Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
  4. Add 1 cup flour, baking powder, optional salt, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
  5. Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
  6. Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
  7. Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
  8. Optionally add a pinch of sugar and pinch of cinnamon to each muffin top.
  9. Bake for about 17 to 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
  10. I chose to divide my batter into 3 mini loaf pans instead of a muffin tin.  I baked at 400F for 25-30 minutes and they were perfect!