So I bought this mini loaf tin a while ago and I'm so in love with it. The idea of mini anything is cute to me so of course I'm in love with this idea. Technically they are just square muffins, but hey we don't judge on shape!
Anyhoo, this recipe is based on SBA's Apple Muffins. I love her blog. I've made many of her recipes before and they have never failed me. Sadly she doesn't have many sugar free recipes so I always have to improvise. In saying that, this one only uses maple syrup, which is awesome.
If you don't have a mini loaf tin, just make muffins, like the original recipes calls for!
Apple Cinnamon Loaves
Makes 8 Loaves or 15 Muffins
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup walnuts, chopped
3 large eggs
2/3 cup pure maple syrup
1/3 cup vegetable, canola oil, or melted coconut oil
1/3 cup unsweetened applesauce
1 and 1/2 teaspoons vanilla extract
2 cups shredded/grated apple (about 2 apples)
Preheat oven to 200°C.
Grease your mini loaf tin or muffin tin.
In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside.
In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined. Don't over mix or you will end up with tough cakes.
Spoon the batter into your loaf/muffin tin. If you have an apple pieces left you can place them on top fro decorative purposes, but of course it's not essential.
Bake for 5 minutes at 200 then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Bake for an additional 18 minutes or until a skewer inserted in the center comes out clean.
The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.