Fruit-Sweetened Apple Muffins

Fruit-Sweetened Apple Muffins.

Canadian Thanksgiving is just around the corner and for those of you who are looking for recipes to make this weekend, I’ve got a great healthy dessert for you. Or snack. Or breakfast. These apple muffins can pass for all three.

It may be Thanksgiving in Canada this weekend, but this is an everyday recipe that I hope you’ll love. Healthy whole wheat muffins sweetened with bananas and apples. While I did call them apple muffins, they do have a banana bread flavor to them. Either way, they’re delicious!

One bowl and 30 minutes is all you need to get muffins all week.

Similarly to my banana bread, I recommend serving these with nut or seed butter. Maybe some apple butter too… I need to try this as soon as possible.

Best of all, these apple muffins can be kept in the freezer and thawed before eating. I have about two batches in the freezer at the moment, which I thaw in the microwave less than 1 minute and top with peanut butter. It’s the best snack or first breakfast (second breakfast being overnight oats at work after my morning workout).

It’s apple season, so I hope you’ll get the chance to bake these muffins with all your freshly picked apples. I still have a big box of apples to use, so we’ll have a freezer full of muffins soon!
Fruit-Sweetened Apple Muffins

Fruit-Sweetened Apple Muffins

Before I leave you to the recipe, here are some of my favorite Thanksgiving recipes for this weekend’s celebrations:

What are your Thanksgiving traditions? We usually have a big traditional dinner with the family, but as we’re a little far this year, Shaun and I will be spending Thanksgiving on Vancouver Island. We’re visiting Victoria, Tofino and the West Pacific Trail, so if there’s anything we need to do or see, let me know! With that, have a great Thanksgiving weekend.

Fruit-Sweetened Apple Muffins

Fruit-Sweetened Apple Muffins

Fruit-Sweetened Apple Muffins

Fruit-Sweetened Apple Muffins

5 from 1 vote
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Fruit-Sweetened Apple Muffins

Simple, healthy and delicious. Lightly sweetened with bananas and apples, these apple muffins make for the perfect quick breakfast or snack. Top them with nut butter for a little extra protein and deliciousness. 

Course Snack
Cuisine vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 2 medium apples, finely shredded
  • 1 large overripe banana
  • 1/4 cup avocado oil (or other neutral tasting oil)
  • 1/2 cup milk of choice (I used unsweetened soy milk)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon salt
  • 1/3 cup walnuts, chopped (optional)

Instructions

  1. Preheat oven to 350F. Lightly grease your muffin pan with oil or butter/margarine. You could use muffin liners instead if preferred.

  2. Mash the banana in a medium mixing bowl. Finely shred the apples (don't worry if they brown a little when exposed to air).

  3. Add the finely shredded apples, oil, milk and vanilla to the bowl with the banana and whisk everything together.

  4. Stir in the flour, baking soda, baking powder, cinnamon and salt. 

  5. Transfer the mixture to your greased muffin pan, making 12 muffins. Top with roughly chopped walnuts, making sure to push them lightly in the batter. This helps them stick to the muffin once cooked. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

  6. Let them cool a few minutes before removing from the pan. 

Recipe Notes

These muffins aren't very sweet as they don't contain added sugar. For that reason, I love them served with nut butter or even jam for a healthy, naturally sweetened snack or breakfast! 

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

6 COMMENTS

  1. rachel | 23rd Oct 18

    the first time i made it i found it to be a bit blah, so the next time i added a generous amount of frozen blueberries and its realy realy realy good! my kids are so excited to bring it to school! thank you for another great recipe!
    oh and i find that it gets even tastier over time!

    • Unsweetened Caroline | 24th Oct 18

      Hi Rachel, I’m sorry they weren’t as good the first time, but I’m happy you loved them with the blueberries! They’re not overly sweet for sure, which is why I love them with nut butter. I’ll have to try it with blueberries next time!

  2. Pauline | 8th Oct 18

    Thank you for your advice, I’ll try with a pear. Ungortunately ripe bananas, let alone overripe ones, have high glycemic index. And it’s possible (but I haven’t found any info on that) that baking them increases the GI even further – this happens with quite many vegetables actually, which are recommended raw, but should be eliminated from the diet when cooked or baked. So I’d rather not risk it 😉 Thanks again!

    • Unsweetened Caroline | 9th Oct 18

      Hi Pauline, you’re right, the overripe bananas have a higher glycemic index! I guess in my mind I was thinking of regular ripe bananas. Let me know how they turn out though with the pears. And yes, cooking fruits and vegetables (as well as pureeing them) increases the glycemic index. I hope you enjoy the muffins though!

  3. Pauline | 5th Oct 18

    Hey Caroline! I’m on low glycemic diet which means bananas are not an option for me. Any idea what I could use instead?

    • Unsweetened Caroline | 6th Oct 18

      Hi Pauline! Bananas have a medium glycemic index, which is not bad considering it’s paired with other low glycemic index ingredients, which will result in a low glycemic index muffin. However, I understand if you want another option. My first idea would be to mash a pear instead. Otherwise, you could make your own applesauce without removing the skin (keeping more fiber) and use that. I’ve never tried it, so I can’t guarantee the results, but I think it should work. Also, if you serve the muffins with nut butter, the protein will also lower the glycemic index of the snack. Hope this helps! 🙂

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