Ingredients
2cupswhole wheat flour,spoon & leveled
1tspbaking soda
1tspbaking powder
2tspground cinnamon
½tspallspice
½tspsalt
½cuppecans,chopped
3large eggs
⅔cuppure maple syrup,not breakfast syrup
⅓cupvegetable canola oil,or melted coconut oil
⅓cupsmooth applesauce,unsweetened
1½tsppure vanilla extract
2cupsapple,(about 2 apples), shredded grated
Preparation
Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan with 3 liners.
In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, salt, and pecans until combined. Set aside.
In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla until combined.
Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23 to 24 minutes. (For mini muffins, bake for 11 to 14 minutes at 350 degrees F.)
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
