In the mood for sweet, moist, nutty, and cinnamon Apple Muffins? Jump into fall with these easy and healthy apple spice muffins that are sweetened with maple syrup and loaded with protein and pieces of freshly grated apples!
Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with 12 cup liners.
Shred the apples and toss with lemon juice and zest. Set aside.
To a large mixing bowl, add the flour, baking powder, cinnamon, allspice, and salt. Mix well to combine.
Whisk in the eggs, shredded apples, maple syrup, coconut oil, and vanilla extract.
Pour in the peanut butter and fold in the pecans.
Divide the batter among your prepared muffin cups.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let the muffins cool for a few minutes before serving.
Rather than using Granny Smith, feel free to use Honey Crisp, Pink Lady, or Cripps Pink, Golden, or Red Delicious.
For a version that is not vegan, you can substitute the maple syrup with honey. Another sweetener you can use for these muffins is agave nectar or for a sugar-free option, use monk fruit sweetener.
Don't want to use apples? Use pears, peaches, or bananas.
Instead of pecans, use almonds or walnuts
For a gluten-free option, use a 1:1 gluten-free baking flour.
Store the leftovers in an airtight container for up to four days. Freeze the muffins in a freezer-safe container or bag for up to six months. When ready to enjoy the muffins, allow them to thaw in the refrigerator overnight prior to eating.
Serve these muffins warm with your favorite vegan or regular butter.