12 Serves
50 Mins
Preheat your oven to 175°C.
Using a peeler and a chef's knife, core, peel, and chop the apples into small, uniform pieces.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
34 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a medium bowl, toss the chopped apples with cinnamon, nutmeg, cloves, lemon juice, and agave nectar until well coated.
In a large mixing bowl, combine the yellow cake mix, eggs, water, and the prepared apple mixture. Stir the batter thoroughly until all ingredients are fully incorporated.
Line a muffin tin with paper liners and distribute the batter evenly among the cups.
Bake in the preheated oven for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean.
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