1-First, heat your oven to 425°F and get a muffin pan ready with nonstick spray or liners. This high start helps create those beautiful, risen tops. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, and salt until they’re well mixed this ensures even flavor in every bite.

2-Next, in another bowl, whisk the eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth and combined. This step blends the wet ingredients perfectly, setting the stage for moist muffins. Pour the wet mixture into the dry one, stirring just a few times before folding in the shredded apples and nuts if you’re using them; the batter will be thick, which is exactly right for great texture.

3-Spoon the batter into the muffin cups, filling them all the way to the top for big, bakery-style muffins. If you like, sprinkle some coarse sugar on top for a sweet crunch. Pop them in the oven at 425°F for 5 minutes to get that initial lift, then lower the temperature to 350°F and bake for another 16 to 18 minutes until a toothpick comes out clean.

4-Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack. They taste wonderful warm or at room temperature, and you can adapt for dietary needs like using flaxseed for eggs. For more ideas on varying recipes, check out our best cake recipes section to inspire your next bake.