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.
Oh is it apple season already?! Those look great!
These sound yummy! Can you recommend a good dairy and soy free margarine?
Dairy and soy free-We use Spectrum Palm oil shortening. In baking, I use it just like butter (either softened or melt it). We have egg, nut, and milk kids, and I cannot say enough about how great this works!! A tub can run you about $7-8. Look in the shortening section. I have seen them at Harris Teeter, Kroger, and Earth Fare stores.
I can’t wait to make these, but when do I add the nutmeg…with the dry ingredients in the medium bowl? Also, is the applesauce the “apple” referred to at the beginning? I want to make it right!
Delicious! I read this post late last night and saw there were extra apples in my fridge. So we celebrated fall and the start of football season with these excellent muffins. Keep all these cinnamon recipes coming because this family loves them.
Anne, add the nutmeg with the rest of the dry ingredients and whisk it in. And the applesauce is different than the 1 1/2 cups chopped apple. One cup chopped apple gets stirred in to the batter, while the final cup is sprinkled on top for added texture. Good luck!
Liz, thanks so much! It really is the perfect fall treat….and I am craving them again. Guess I need to make more…
Victoria, thanks SO MUCH for the dairy AND soy free recommendation! You rock!
I have been using your basic muffin recipe and adapting it to whatever fruit I have on hand. Recently I made the muffins with blackberries and peaches and all the kids we had over (12 total!) RAVED about them! I always substitute soy yogurt for the buttermilk and I think it creates a really moist muffin. Thanks for getting me off to a great start!
Thanks Wendy! I love your flavor combination and yes, soy yogurt gives a wonderful texture to muffins. I love it, but I always seem to be out of it and my “buttermilk” is always on hand!
These look so excellent, I will try them this week with all of the apples we just picked. I can’t wait to try them.
Just made a half batch of these as mini muffins… fantastic fall treat (including the batter, yum)! These will definitely made again and again. Thank you!
I love these as mini muffins too! Just made two batches today for the book release party!
Kelly,
I am so happy to have found your website!! My daughter just turned 1 and a few months ago was diagnosed with food allergies. She is allergic to eggs, milk, and nuts. I have been trying find food and recipes that are delicious that she can eat. I found your website yesterday and last night I made a batch of your apple muffins! They really are yummy! My husband has even been snacking on them.
She gobbled one up this morning after her banana.
Thank you for taking the time and effort to help out other mothers who are trying to make eating somewhat normal for their little tots!
Erin
Thanks so much Erin!!
My son is 2 1/2 and is allergic to milk, eggs and nuts. It has been horrible to have to attend parties and family gatherings and always be worried if he will get something he is not allowed to have. People who don’t have kids with allergies can no imagine how hard it is on a daily basis. These recipes have given me a way to cook for the whole family that is also safe for my son. Thank you, thank you….for making ‘his’ life and ours a lot easier.
[...] From The Food Allergy Mama [...]