My mum had some apples sitting in the fridge that were too soft to be eaten but too wasteful to throw. So she made some yummy muffins for me and my sister! She’s very good like that – using up leftover food.

Ever since she started baking she’s tried many different apple muffin recipes. I remember she made one with a really yummy crumble on top – I should ask her to make that one again. She loves to try new recipes on us and we like to give her our verdict!

These ones were soft, not too moist, not too dry, but maybe a bit too spicy for me. Not chilli spicy but “allspice” spicy. Something very new to me.

Here they are in their chocolate brown glory.

For some strange reason they turned out a very dark chocolate colour. Maybe it was the honey effect that browned them?

Here’s the recipe courtesy of Sally’s Baking Addiction.  My mum made the following changes to the recipe:

  • half wholemeal, half regular all purpose flour
  • omitted pecans (our school is nut free), added a handful of raisins 
  • used honey instead of maple 
  • used yoghurt instead of applesauce
  • chopped instead of grated apple


  • 2 cups (226g) wholemeal flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup (64g) pecans
  • 3 large eggs
  • 2/3 cup (160ml) pure maple syrup 
  • 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
  • 1/3 cup (60g) smooth unsweetened applesauce
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups (240g) shredded/grated apple (about 2 apples)

What to do

  1. Preheat your oven to 218 degrees celcius and get your muffin tin ready with liners (sprayed with olive oil).
  2. Whisk the flour, baking soda, cinnamon, allspice, salt, and pecans if using until combined. 
  3. In another bowl whisk eggs, maple syrup, oil, applesauce, vanilla until combined. Add wet ingredients into dry and gently combine. Add grated apple and fold gently until just combined. 
  4. Spoon mixture into your muffin tin and bake for 5 minutes at 218 degrees then reduce your temperature to 177 degrees celcius and continue baking for another 18 minutes or so. Once done, cool the muffins for about 10 minutes in the tin then on a wire rack. 

These muffins freeze well and mum puts them in our lunch box for school. They defrost well by the time it’s morning break. Yum!

Dry + Wet + Apple chunks

Folded in together

Ready to bake!
I swear they are not chocolate!