Oh yes, the forever fruit. I think the only season I don't associate apples with is winter!

There is nothing like hot, fresh, fluffy muffins in the morning. Or, even as a snack. You don't have to wait for the fall to enjoy these low-calorie treats, especially if you like apples. They are, however, an incentive for the fruit season picking, something to look forward to. The smell, in particular, is reminiscent of the fall and I love it. Think of all of those spicy apples scented candles you see!

I spiced these muffins up with spicy apple chutney from Camella's Kitchen and topped them with an apple cider glaze infused with the same.

The banana takes on the job of eggs and adds moisture without adding an overpowering taste, resulting in some soft muffins. The vegetable oil and apple sauce serve the same purpose, so there is no need to worry about dry textured anything!

Why coat the chunks of apples? This step ensures they don't sink to the bottom when you scoop your batter in the muffin pan.

If you have a spare apple lying around and need a snack of something on the breakfast table, I recommend this recipe.

Ingredients

1 honey crisp or fuji apple

2 tablespoons spicy apple chutney (Camella’s Kitchen)

1 large banana

3/4 cup light brown sugar

Walnuts

2 tablespoons apple sauce

1/2 cup plant milk

1 tablespoon + 1 teaspoon cinnamon

1 tablespoon vanilla essence

1 teaspoon + 1/2 teaspoon nutmeg

1/2 teaspoon + 1/2 teaspoon cloves

Pinch of salt

1 tablespoon baking powder

1 cup + 2 tablespoons all-purpose flour

2 tablespoons vegetable or coconut oil

Glaze:

2 tablespoons spicy apple chutney

2 tablespoon brown sugar

2 tablespoons butter

1/4 cup apple cider or apple cider vinegar

1/2 teaspoon cinnamon

Pinch of salt

Instructions

Dice the apple then toss in a medium bowl with 2 tablespoons flour and 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg.

In a large bowl mash the banana, then add the sugar, oil, milk, nutmeg, cinnamon, cloves, chutney, apple sauce and whisk.

Sift in the flour, then add the baking powder and salt and mix until just combined - do not overmix. If too thick, add a tiny bit of milk to your batter.

Fold in the coated apples and any dry flour.

Scoop the batter into each cavity until each is about 3/4 full. The muffin tin should be greased and floured. Sprinkle with walnuts or topping of your choice.

Bake at 400F for 20 minutes.

Prepare the glaze. Bring the apple cider and sugar to a boil, then mix in the butter, chutney, salt and cinnamon. Reduce to simmer and mix frequently until the glaze begins to thicken. Set aside.

Rest the muffins for 10-15 minutes before serving, drizzle with the glaze.