Prep Time: 15 mins | Total Time: 25-30 mins | Servings: 12 muffins
Ingredients
Topping
- 1/2 cup Date Sugar
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Black Pepper
- 1/4 tsp ground Clove
- 1/4 tsp Ground Nutmeg
Muffins
- 1-3/4 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 1 cup Date Sugar
- 2-1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Nutmeg
- 1-1/2 cups Applesauce
- 1/2 cup melted Coconut Oil
- 3 Eggs
- 2 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 cup diced Apple
- 1/2 cup chopped Walnuts
Directions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a small bowl, combine the topping ingredients and set aside.
- In a second small bowl, sift together the whole wheat pastry flour, Bob’s Red Mill Date Sugar, baking powder, salt and spices.
- In a large bowl, whisk together the applesauce, melted coconut oil, eggs, lemon zest and vanilla extract.
- And the dry mixture to the wet along with the diced apple and walnuts and fold gently until just incorporated.
- Scoop the batter into the prepared muffin tin. Top each muffin with the topping mixture, dividing evenly between each, about 2 tsp per muffin.
- Bake muffins until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean, about 25 – 30 minutes.