Recipe by Brynie Greisman

Double Apple Spice Muffins

Double Apple Spice Muffins add or remove this to/from your favorites
Parve Parve
Easy Easy
12 Servings

It’s hard to believe, but these are both fat free and have no added sugar. When I told this to my daughter, she rolled her eyes and said, “Fat free, sugar free, and taste free?!” To which I answered a resounding no! All my tasters really enjoyed them. The fruit and apple juice concentrate keep them moist. For optimum flavor and texture, store in the freezer after they cool. Enjoy them guilt free!


Main ingredients

  • full 1/4 teaspoon salt

  • 2 large eggs

  • 1/2 cup apple juice concentrate (thaw if frozen)

  • 2/3 cup sour soy milk or sour regular milk (see note)

  • 1 medium unpeeled green apple, chopped

  • 1/4 cup finely chopped walnuts


  • 1 small unpeeled green apple, thinly sliced


Make the Muffins


Preheat oven to 375°F (190°C). Line a standard muffin tin with paper liners. Spray well and set aside.


In a large bowl, whisk together the flour, flaxseed, wheat germ, baking soda, cinnamon, spices, and salt. Add eggs, apple juice concentrate, and milk. Stir together just until moistened. Do not overmix. Gently add apples and nuts.


Spoon batter into prepared pan, using a 1/3 cup measuring cup. Garnish each muffin with an apple slice. Bake for 25 minutes or until lightly golden and tops spring back when pressed.


Cool on a wire rack. The muffins are delicious served halved, smeared with good-quality fruit jam.


Sour soy milk or sour regular milk is made by placing a heaping tablespoon of vinegar in a 2/3 cup measuring cup. Add soy or milk to the top and let sit for a few minutes until mixture curdles. 


Photography: Hudi Greenberger Styling: Renee Muller and Janine Kalesis

Double Apple Spice Muffins

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3 years ago

2nd time I made these and just as good as I remembered. Fantastic breakfast option that’s healthy and filling. They are not too sweet at all, so if you’re not planning on having them with the jam, I would add some honey or maple syrup or at least sprinkle some turbinado sugar over the apple, as pictured. Definitely double the spices. I used apple sauce instead of apple juice concentrate- May have been a little too dry because of that.