The Perfect Fall Treat; Dairy, Egg and Nut Free Apple Muffins

Fall has always been my favorite season. Growing up in the Midwest I have many memories of playing in big leaf piles, getting hot cocoa at local football games, visiting  pumpkin farms and my all -time favorite fall activity…going apple picking. In fact, the apple picking season is just around the corner so now is the time to get your favorite apple recipes ready. I have several favorites, making it hard to choose, but often I will turn to the ones that can be made on a moment’s notice and with my kids. Baking is like magic for grumpy or bored kids, and mine love helping in the kitchen as much as possible.

One recipe we love to make often is my Dairy, Egg and Nut Free Apple Muffins. These are easy to make and don’t even require a mixer if you don’t feel like bringing it out. You can also use any apple on hand; Granny Smith, Gala, Golden Delicious, Pink Lady, or even Honeycrisp (which should be arriving in markets any day now). I like to use chopped apples for added texture and flavor. The additional chopped apples and cinnamon sugar topping adds another layer of delicious apple flavor.

I like having these muffins on the table when my kids get home from school or soccer practice. I personally love eating them as a way to curb my never ending pregnancy hunger. If you happen to have extras, freeze them in a plastic resealable bag for up to a month. But I promise they are so easy and fast to make, you won’t mind making a fresh batch every week. Happy Fall everyone!

Dairy, Egg and Nut Free Apple Muffins

 Yield: 12 muffins

•  11/2 cups diced, peeled apple
• 4 tablespoons dairy-free margarine, melted
• 1/4 cup unsweetened applesauce
• 1 cup soy or rice milk
• 2 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
•  Topping
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon

Preheat oven to 375ºF, and spray a 12-cup muffin pan with dairy-free baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted margarine, apple, and soy milk. In a separate medium bowl, mix flour, baking powder, salt, cinnamon, and sugar with a wire whisk. Add dry ingredients to apple mixture, and stir by hand just until combined. Fold in 1 cup chopped apple. Do not overmix.

Using a cookie scooper, fill prepared muffin cups with batter, and top each with 1/2 cup diced apples. In a small bowl, combine sugar and cinnamon, and sprinkle over muffins. Bake 20 to 25 minutes, or until cake tester comes out clean.