Ingredients Nonstick cooking spray 2 medium-sized sweet apples (such as Fuji or Honey Crisp), peeled 2 cups whole wheat flour, spoon and leveled 1/2 cup packed brown sugar 1/4 cup ground flax seeds 3 teaspoons baking powder 2 teaspoons ground cinnamon Pinch of salt 3/4 cup unsweetened applesauce, at room temperature 1/4 cup coconut oil, melted 1/4 cup maple syrup 1 teaspoon vanilla extract Turbinado sugar, for sprinkling Tools Wilton Perfect Results Nonstick 12-Cup Muffin Pan Wilton Perfect Results Nonstick 12-Cup Muffin Pan Box grater Strainer Mixing bowls Whisks Measuring cups and spoons Stirring spoons and spatulas Wire cooling rack Optional: Paper cupcake liners Optional: Ice cream scoop Instructions Click to mark complete - Preheat oven to 425°F (218°C). Spray the cups of a Wilton Perfect Results Nonstick 12-Cup Muffin Pan with nonstick cooking spray, or line with paper cupcake liners and spray the inside of the liners with nonstick cooking spray. - Shred the apples down to the core using a box grater. Place the shredded apple into a strainer and press out as much of the excess moisture as possible. Set aside. - Whisk the whole wheat flour, brown sugar, flax seed, baking powder, cinnamon, and salt together in a large bowl. - In a separate bowl, whisk the applesauce, coconut oil, maple syrup, and vanilla extract together. - Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined (be careful not to over mix). Fold in the shredded apple until evenly distributed into the batter. The batter will be thick. - Distribute the batter evenly between the 12 prepared muffin cups, filling all the way (Tip: Use an ice cream scoop to distribute the batter evenly and create a mounded shape). Sprinkle the tops with turbinado sugar. - Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350°F (177°C), keeping the muffins in the oven. Bake for an additional 20-25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. - Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to the wire rack to continue cooling.
