Upon finding a few neglected organic fuji apples, I set out to use them up. Up first were these delights!
Now that the (fattening) holidays are over, it is nice to get back to making reasonably healthy treats for the family. I adapted an Ellie Krieger recipe, which I had printed out years ago, ramping up the cinnamon and vegan-izing her recipe. It doesn’t need the eggs; the apples and applesauce add plenty of flavor/moisture. Also, baking them in foil lined papers means no greasing the pans, the papers peel right off. Don’t worry about the tins being full to the top, these are baking soda muffins, so while they get a nice dome, they don’t overflow like baking powder muffins are apt to do.
- ¼ cup pecans, finely chopped
- 2 Tbsp packed brown sugar
- ½ tsp ground cinnamon