Here’s an apple cinnamon muffin that will pair perfectly with your tea or coffee for those afternoon Spring siestas!

APPLE INGREDIENTS:
 1 large Fuji apple, diced small
 2 tbsp all-purpose flour
 1 tsp cinnamon

BATTER INGREDIENTS:
 ½ cup mashed ripe banana
 ¾ cup granulated sugar
 ½ cup unsweetened vanilla almond milk
 ⅓ cup coconut, vegetable, or canola oil
 1 tbsp vanilla extract
 2 tsp cinnamon
 1 tsp ground nutmeg
 1 cup all-purpose flour
 2 tsp baking powder
 pinch of salt
 pinch of turbinado sugar and cinnamon for sprinkling

DIRECTIONS: APPLE
 In a medium bowl, combine 1 ½ cup of the diced apples + 1 tsp cinnamon + 1 tbsp all-purpose flour until coated. Set aside.

DIRECTIONS: BATTER
 Preheat the oven to 400F and grease or spray a non-stick muffin pan.
 In a large bowl, mash the bananas with a fork. Then, add sugar + almond milk + oil + vanilla + cinnamon + nutmeg and whisk until combined.
 Add flour + baking powder + salt and stir until combined into a thick batter, but careful not to overmix. Then, fold in the apples.
 Divide the batter equally in the muffin pan.
 Use the rest of the apple chunks and pinch of turbinado sugar and cinnamon as toppings.
 Bake for 18 minutes, or until the tops are puffed. Check for doneness by inserting a toothpick in the middle of a muffin and if it comes out clean, the muffins are ready.
 Allow muffins to cool for about 10-15 minutes before placing them on a cooling rack.

(Recipe adapted from Averie Cooks)