The Yummiest Raw Apple Muffins

It’s been an eventful week for us. My little one started preschool which — beyond the obvious “heartstrings” aspect of it all — means thinking about packing a lunchbox on a regular basis. So begins a new chapter in food for our family.

As I was packing up my first lunch, I got to thinking about what would put a smile on my son’s face when he opened up his brand spanking new lunchbox. Something super yummy. A muffin perhaps? Problem was, we were just back from vacation and our refrigerator was really, really bare. Luckily we happened to have a few apples, so I decided to take that as my starting point.

I reached for my “go to” kitchen reference the Gourmet Cookbook and it came through once again with the recipe for “Marion Cunningham’s Raw Apple Muffins” (originally published in Marion Cunningham’s “Breakfast Book“). This is a simple recipe, which requires just a few ingredients and turns out not-to-sweet and very moist muffins. It’s timely, too, with apple season upon us.

[Here’s my little tip: coring, peeling and dicing the apples is the only time consuming step of this recipe. We happen to have one of those apple peeling/coring/slicing contraptions — my husband likes to make pie and this is a fantastic tool for prepping a big pile of apples. I was able to break down my apples into a perfect little dice in no time with very little knife work. Yippee for that.]

Raw Apple Muffins

(adapted from the recipe for “Marion Cunningham’s Raw Apple Muffins” in the Gourmet Cookbook. This recipe was originally published in Marion Cunningham’s “Breakfast Book”)

  • 2 apples (peeled, cored and diced — 1/4″ dice is ideal)
  • 1/3 cup sugar
  • 1 egg
  • 1/4 cup oil (I substituted my apple-pear butter, you could also use apple sauce)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon (I omitted this since my apple butter already has spices in it)
  • 1/2 tsp salt
  • muffin tin liners
  1. Toss the diced apples and sugar in a bowl and set aside.
  2. Mix egg, vanilla and oil (or apple butter) in a bowl set aside.
  3. Combine the dry ingredients in a bowl (flour, salt, spices, baking soda)
  4. Add the egg mixture to the apples and mix well. Add the flour mixture and stir until just combined.
  5. Fill each muffin cup about 2/3 full and bake at 350 degrees. Start checking for done-ness at 25 minutes. A toothpick inserted into the center of the muffin should come out clean. Makes about 10 muffins.

I think next time I might experiment with substituting a third of the flour with whole wheat flour and stirring in a couple of tablespoons of oats and a couple teaspoons of flax seed just to add a little extra nutritional punch. After making these muffins, I think I’m definitely going to have to check out the “Breakfast Book”!

21 thoughts on “The Yummiest Raw Apple Muffins

  1. Aw, congrats on your little one on your son’s first day at preschool! And to you as well 🙂

    Apple muffins sound delicious!! I’m sitting here wondering what to eat for breakfast and I could totally go for one of those right now.

  2. Thx for the recipe (love all your posts, btw). I have a wonderful and simple recipe for “Farmhouse Muffins” that have apples, chunks of cheddar cheese, and walnuts. I’ve been making them since I was a kid w/ my mom and love them. Come to think of it, I should make them with my kids now. Anyway, would happily send you the recipe, if interested.


  3. Sorry, I meant to say I just LOVE all your illustrations. I have a little one, plus an even littler one (a 2.5 yr old and a 4 mo old) and I just had a glass of wine. Glass of wine plus little sleep equals big typos. 🙂

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  8. Just made these with apple sauce for oil and also added about 2 TBL of oats and 2 TBL of wheat germ. I normally add chia seeds to everything but was out. I prefer nuts in anything but was out of those as well. They still turned out fantastic nice and moist, Just so tasty.. I recently bought a bushel of apples from farmer’s market, and plan to do a raw apple cake as well..
    My grandchildren are being raised very healthy eaters and I always look for very healthy things to have on hand when they visit, esp. things I can make and freeze ahead of time

    • Glad you liked these — I really do love this recipe too. I like your healthful additions and can’t wait to give them a try. I haven’t worked much with chia seeds, so especially interested to give that a try. My son’s preschool now has a number of students with food allergies, so I’m experimenting with gluten-free and egg-free modifications to some of our favorite snack recipes. Will let you know if I come across some good tips there. Thanks Jalane!!!

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