Freezing homemade muffins filled with fruits- and vegetables- is a great way to ensure you've always got a healthy snack or meal available when you're on the go. While whole apples are always going to be better than apple muffins, there are times you just want a muffin. And apples are known to help reduce sugar in the bloodstream, so an apple a day really does help to keep the doctor away.
These muffins are great warm, cold, and the next day. I can't tell you beyond that because with a hungry growing boy and his friends, they don't seem to last longer than a day here.
2 c gluten-free flour (Cup 4 Cup is my fave), 1 tbsp reserved 1 1/2 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 3 c apples, diced small 1/2 stick grass-fed butter or alternative, softened 1/2 c coconut palm sugar (better alternative to refined white stuff) 1/2 c applesauce 2 large happy chicken eggs or flax alternative (see here) 2 tsp vanilla 1/2 c non-dairy milk
Preheat oven to 375 degrees. Whisk together flour, baking powder, and salt. (Note: do not smoosh flour down when measuring; keep it fluffy.) In a separate mixing bowl, toss diced apples with 1 tbsp flour, along with cinnamon and nutmeg.
In a third bowl, cream butter and sugar till light. Add eggs, one a a time, incorporating fully each time. Add applesauce, vanilla and milk. Finally, add dry mixture to wet mixture, 1/2 cup at a time, mixing to fully incorporate before adding next. Fold in diced apples. Spoon into muffin cups and bake until golden brown and toothpick inserted comes out clean, approximately 25 minutes.