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Apple Harvest Muffins
Prep Time
15 mins
Cook Time
20 mins
Servings: 18 muffins
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ¼ cup pumpkin seeds + extra
  • ¼ cup toasted , unsalted sunflower seeds + extra
  • 2 tablespoons chia seeds
  • 1/2 cup Butter , melted
  • ¾ cup maple syrup
  • 1 egg
  • 1 ¼ teaspoons Vanilla extract
  • 4 Medium sized apples , peeled
  1. Preheat the oven to 325 F. Line a muffin tray with liners and set aside.
  2. In a large bowl, beat the butter, maple syrup and egg together until well combined. Stir in the vanilla extract.
  3. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin seeds, sunflower seeds and chia seeds. Mix together.
  4. Peel your apples. Grate two of the apples and finely chop the other apples.
  5. Combine the butter mixture, the flour mixture and the prepared apples all-together in the large bowl. Stir until everything is well combined and all the flour is absorbed.
  6. Fill your muffin liners about 2/3 full and bake for 20 minutes until cooked through. Use a toothpick to check for doneness. Allow the cupcakes to cool for 10 minutes in the tray before transferring to a cooling rack.
  7. Store in an air tight container for up to 5 days or freeze and take them out as needed.