Maple Apple Muffins (for Pregnancy and Postpartum)
Before I photographed births, I photographed and developed recipes. I love the process of taking a beloved recipe and making something that is healthier and more nutritious. Growing up, I loved those huge muffins you could purchase at the grocery store, but as I moved away from eating refined sugar…I realized that my taste buds had changed significantly. Now, when I try to eat a store-bought muffin the predominant flavor I taste is sugar. Eating one almost HURTS because it’s so sweet.
This muffin recipe, featuring natural sweetness from maple syrup and the richness of grass-fed butter, not only satisfies cravings but also nourishes the body, making it a perfect addition to your pregnancy or postpartum meal plan. Even better, these muffins freeze beautifully so you can make a huge batch and then thaw them out individually. My four kids LOVE these, and it feels good to give them a treat that isn’t just loaded up with sugar. You can actually taste the apples and spices!
Over the next months, I’m going to be creating and sharing more recipes for pregnancy and postpartum. Nourishing ourselves and/or are clients is one of the greatest gifts we can give. If you’d like to receive these recipes straight to your inbox, please sign up below!
Maple Apple Muffins
INGREDIENTS
1/2 cup grass-fed butter, melted and cooled
1/2 cup maple syrup
3 large eggs
1 cup unsweetened applesauce OR unsweetened greek yogurt (for extra protein)
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¾ teaspoon kosher salt (such as Diamond Crystal)
1½ teaspoons baking powder
½ teaspoon baking soda
2¼cups/290 grams all-purpose flour (can sub whole wheat flour if desired
1 large apple, peeled, cored and cut into ¼- to ½-inch pieces (about 1½ cups)
STEPS:
Heat oven to 350 degrees. Generously butter a 12-cup muffin pan.
In a large bowl, whisk together the melted and cooled butter, maple syrup, eggs, applesauce, cinnamon, nutmeg and salt.
Stir in the flour, baking powder and baking soda. When only a few streaks of flour remain, fold in the apples.
Pour the batter into the prepared pan. Bake until puffed, golden and a skewer inserted into the center comes out clean, 15-18 minutes. Try not to overbake!
Let the muffins cool in the pan for 15 minutes, then carefully remove. The muffins are best enjoyed the day they are baked, but will stay soft and delicious for 2-3 days in an airtight container in the counter. I like to freeze the majority of them and then thaw out individually. This is ideal for postpartum meal planning!
