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La collation par excellence? Les muffins! Voici notre version simple, santé et savoureuse de muffins aux pommes. La recette est préparée uniquement avec des sucres naturels d’ici, c’est-à-dire du sirop d’érable et du sucre d’érable.

Apple and Canola Muffins

Preparation: 15 minutes / Servings: 20 medium-sized energy balls    

Servings: 12 muffins

The snack by excellence? Muffins! This is our simple, healthy and tasty apple muffin recipes. This recipe is prepared only with natural local non-refined sugars before, i.e. maple syrup and maple sugar (we prefer maple sugar because it's of local harvest, but you can also replace it by coconut sugar instead). The secret for the best muffins is all in the oils! We suggest you use our virgin canola oil and not one of the market's refined canola oils often recommended for muffin and cakes.  

The canola oil, which we press at our Quebec City plant, is virgin, that is, it is cold-pressed. At Maison Orphée, we favour quality over quantity. It's a beautiful yellow almost orange colour. In terms of taste, it is reminiscent of asparagus, beans or butter, and hazelnuts. So, it's nothing like the refined, tasteless canola oil often offered in plastic containers at ridiculously low prices. As if all that wasn't enough to convince you, virgin canola oil is also an excellent source of omega-3 and omega-6 essential fatty acids, the fatty acids our bodies need to function properly.  


For muffins

  • 1 ¾ cup (340 ml) whole wheat flour
  • ½ cup (125 ml) quick-cooking oats
  • 1 ½ tsp (8 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 mL) Fine grey sea salt
  • ½ tsp (3 ml) ground nutmeg
  • 1 tsp (5 mL) ground cinnamon
  • 1 cup (250 mL) grated and drained Cortland, Spartan or McIntosh apples of your choice 
  • 1 cup (250 mL) Cortland, Spartan or McIntosh apples of choice, cut into small cubes
  • ¼ cup (65 mL) Virgin canola oil
  • ¼ cup (65 mL) Delicate extra virgin olive oil
  • ½ cup (125 ml) maple syrup
  • 2 eggs
  • ½ cup (125 ml) Greek yogurt
  • ½ cup (125 ml) apple puree with no added sugar
  • 2 tsp (10 ml) vanilla extract

For the filling 

  • 2 tablespoons (30 ml) maple sugar
  • 1 tsp (5 mL) cinnamon
  • 3 tbsp (45 ml) oats
  • 1/3 cup (75 mL) Cortland, Spartan or McIntosh apples of your choice, cut into small cubes


For the filling

1. Mix all ingredients in a bowl. Set aside.

For muffins

2. Preheat oven to 350°F (175°C).       

3. Grease muffin tins (12) with a little virgin canola oil.              

4. Place flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Start whisking. 

5. Add the grated apple, which has been drained a little. To drain it, you can press it lightly between your palms to remove the extra juice. Add the cubed apples.

6. In a smaller bowl, combine maple syrup, oils. Beat in the eggs, then add the apple sauce, yogurt and vanilla.           

7. Pour this mixture over the dry ingredients and mix.     

8. Place the mixture in the moulds and sprinkle the filling over the muffins.

9. Bake for 25-30 minutes. Use a toothpick to poke the muffins in the center at the end of baking, it should come out clean! 

10. Enjoy!

Notes: Store at room temperature for 2 days, refrigerate for 4 days and freeze for up to 3 months.      

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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