1 1/2 cups apple, diced small
+ 1/4 cup apple, diced small, reserved for topping
2 tablespoons all-purpose flour
1 teaspoon cinnamon


1/2 cup mashed ripe banana (about 1 large)
3/4 cup granulated sugar
1/2 cup unsweetened vanilla almond milk (or whatever milk you have on hand), at room temperature
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons baking powder
pinch salt
pinches turbinado sugar, optional for topping
pinches cinnamon, optional for topping

    1.  Preheat oven to 400F
    2.  Spray a non-stick 12 cup muffin pan very well with floured cooking spray or grease and flour the pan; set aside.
    3.  For the Apples - In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat.
    4.  For the Batter - In a large bowl, mash the bananas with a fork.
    5.  Add the sugar, milk, oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
    6.  Add 1 cup flour, baking powder, salt, and stir until just combined; don't over mix.  The batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
    7.  Fold in 1 1/2 cups apples and any loose flour in the bottom of the bowl.
    8.  Divide batter equally into muffin pan, about 3/4 full each.
    9.  Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
    10. Add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
    11. Bake for about 17 - 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean.
    12. Allow muffins to cool in pan for about 10 - 15 minutes before removing and placing on a rack to cool completely.  Enjoy!

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