These muffins are filled with over 2 cups of fresh local apples and are a tasty and filling treat for a crisp fall morning. I prefer a mix of apples in this recipe and love the sweetness of a Macintosh and the crunch of a Cortland. These muffins are best served warm alongside a fresh cup of local coffee with a dash of my spice blend for added antioxidants.
Ingredients
1 3/4 cup white whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup apple, peeled and diced
1 cup apple, peeled and grated
1/3 cup coconut oil, melted
1/3 cup pure maple syrup
2 eggs
1/2 cup almond milk (add 1/2 tsp of apple cider vinegar and let sit for 5 minutes)
1/2 cup unsweetened applesauce
1 tsp vanillaa
Roasted Squash & Apple Soup
Ingredients
1 large butternut squash, cut in half with seeds removed
2 apples, cored, sliced in half
2 large whole carrots, peeled
1 red onion, sliced into quarters
1 tbsp olive oil
4 cups vegetable broth
2 cups water
1 tsp salt, more to taste
1 tsp cinnamon, more to taste
Sprinkle of nutmeg
Optional: toasted pecans, goat cheese, and pumpkin seeds