These apple and applesauce muffins are a super simple recipe that you can change and adapt, depending on your mood and what’s in the cupboard.
This recipe is from The Clean Plates Cookbook($17; Running Press) by Jared Koch with Jill Silverman Hough.
- 1 1/2 cups/ 80 g wheat bran
- 1 1/4 cups/ 155 g spelt flour
- 1 1/2 teaspoons aluminum-free baking soda
- 1/4 teaspoon fine sea salt
- Organic neutral-flavored high-heat cooking oil, such as grapeseed, as needed
- 2/3 cups/ 160 mL grass-fed organic plain yogurt or kefir
- 1/2 cup/ 120 mL coconut nectar
- 1/4 cup/ 85 g unsweetened or homemade applesauce
- 1 large organic, pasture-raised, or antibiotic-free egg
- 1/2 small apple, cored, sliced thinly, then slices cut in half crosswise
- Preheat the oven to 450°F/ 230° C.
- In a large bowl, combine the wheat bran and 1/2 cup/ 120 mL of boiling water. Set aside for 10 minutes.
- Meanwhile, in a medium bowl, combine the flour, baking soda, and salt.
- Coat twelve standard-size muffin cups with oil. Set the flour mixture and muffin pan aside.
- Add the yogurt, coconut nectar, applesauce, and egg to the bran mixture, stirring to thoroughly combine. Add the flour mixture, stirring until just shy of combined. Add the apple, stirring just until combined.
- Fill the prepared muffin cups to slightly rounded over the top. Bake until the tops are browned and set, 15 to 18 minutes. Transfer to a wire rack and let cool for 10 minutes. Remove the muffins from the pan and return them to the rack to cool thoroughly.