Chunky Apple Pie Pre-Workout Muffins

— Amber Trejo M.S., beRevolutionarie Nutritionist

September is here which means it is apple picking season! I usually end up with a couple pounds of apples when we go apple picking and making apple cinnamon pre-workout muffins has been one way to make sure they don’t go to waste! To get the most out of your workouts, you have to make sure you are fueled right. Our body’s preferred energy source is glucose, so choosing foods moderate to high in carbohydrates is a great way to fuel up for a tough workout session, making these muffins a go-to option!

Apples are not only delicious, they are really nutritious for us too, so the saying “ an apple a day keeps the doctor away” holds some truth. Apples are high in fiber and contain pectin that is found in the apple skin, which is beneficial for gut health as it has prebiotics that help feed our gut microbes; so save and nibble on the apple peels from this recipe, don’t toss them! Apples are a good source of vitamin C and potassium and they also are a great source of polyphenols which are antioxidants that scavenge cell-damaging free radicals and reduce inflammation. Apples can help decrease the risk of type II diabetes, cardiovascular disease, and may help reduce hypertension! When reaching for one of these muffins, know that you are fueling for your workout and also nourishing your body!

What You Need:

Servings: 10-12 muffins

  • 210 g Gluten free flour ( I use White Gold because it’s a 1:1 formula)
  • ¾ cup almond milk unsweetened vanilla + 2 Tbsp
  • 3 oz organic applesauce with cinnamon 
  • 70 g organic maple syrup 
  • 1 large egg at room temperature
  • 1 apple peeled and chopped into small pieces
  • 2 tbsp coconut oil
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1 teaspoon sea salt
  • 6 drops liquid stevia

What To Do:

  • Preheat oven to 400 degrees
  • Take a standard muffin tin with 12 muffin cups and spritz with a coconut or avocado oil spray, set to the side. Feel free to use muffin liners in the muffin pan instead. 
  • Combine all dry ingredients in one mixing bowl
  • Combine all wet ingredients, including the egg and whisk together
  • Pour wet contents into dry ingredient mixing bowl
  • With a spatula, fold ingredients until all the flour is absorbed
  • With a medium ice cream scoop or large spoon, scoop mixture and fill muffin cup ¾ of the way. 
  • Bake for 30 minutes
  • Remove from the oven and let cool for 10 minutes.