These easy to make apple muffins are topped with a cream cheese frosting that’s dairy-free thanks to Kite Hill! Perfect for a quick breakfast or snack on the go.
45-55 MINS / MAKES 12 MUFFINS
1 3/4 cups bulk whole wheat flour
1/2 cup organic coconut sugar (sucanat or cane sugar)
2 teaspoons bulk cinnamon
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup organic unsweetened almond milk
3/4 cup organic unsweetened applesauce
1/3 cup organic avocado oil (or canola)
1 cup organic grated apple, lightly packed
1 container @kitehillfoods Plain Cream Cheese
3/4 cup organic powdered sugar, sifted
1/2 teaspoon pure organic vanilla extract
1/2 teaspoon bulk cinnamon
1/4 teaspoon bulk ginger
1/8 teaspoon bulk nutmeg
- Preheat oven to 350° F. Line a 12-ct muffin tin with muffin liners. In a large mixing bowl, fully combine the flour, sugar, cinnamon, baking powder, baking soda & salt.
- In a medium mixing bowl, whisk together the milk, applesauce & oil. Pour the wet ingredients into the dry bowl. Stir until just combined. Fold in the grated apples until evenly distributed.
- Evenly distribute the mixture into the muffin tin so that the batter is about 1/4-inch from the top. Bake for 20-24 minutes. Let cool in the muffin tin for 15 minutes, then move to a cooling rack.
- Add cream cheese to mixing bowl; beat until smooth & creamy. Slowly add the sifted powdered sugar & combine until smooth. Add in the vanilla & spices, then beat again until smooth. Spread on cooled muffins, serve & enjoy!
Recipe provided by INFRA.