When I have extra apples in the house, or a few are starting to look weary, I reach for this recipe. It’s mostly in the Fall when apples are abundant. Foods like apples mixed with warming spices like cinnamon and ginger help the body feel nourished and grounded in the airy cool of Fall. If I make these at any other time of year, I might skip the spices and keep it simple with the vanilla extract. These are so delightful you may find you enjoy them for breakfast quite regularly.

(Makes 12)

1 1/2 cups apples, chopped or diced (I like them chunky)
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cups sugar
2/3 cups coconut oil
2 eggs
1 Tbsp vanilla extract
1 tsp mix of ground fall spices such as cinnamon, ginger, cardamom, or nutmeg

Preheat oven to 350°. Grease muffin tins with melted coconut oil.

In a large bowl combine flour, baking soda, salt, sugar, and cinnamon. Add the oil, eggs, and vanilla extract. Mix well. Fold in Apples.

Fill muffin tins. Don’t worry about them being overfilled. The chunky apples make them seem high, settle into the tins when it bakes. I prefer not to use paper muffin cups for this recipe. The coconut oil means that they will come out of the tins fairly easily and have a nice texture when done.

Bake at 350° for 30 to 35 minutes, or until golden brown on top and a knife can stick in to the center of each muffin and come out clean.

Note: the batter will be done and resemble the cookie dough texture. This is what makes them awesome. Take them out of the oven and let them cool in the muffin tins before serving.

Enjoy!