1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
2 eggs
3/4 cup canola oil
1 tablespoon vanilla
4 cups (4-5 medium) tart apples, skins on, cored and diced
3/4 cup maple syrup
1 cup raisins
1 cup walnut pieces
Preheat oven to 325 degrees.
Line two 12-cup muffin tins with baking cups or oil them. In a medium-sized bowl, whisk together the flours, baking soda, cinnamon, and salt. In a large bowl, whisk together the eggs, oil, and vanilla. Add the apples and syrup to the egg-oil mixture and mix well. Add the flour mixture and stir until just mixed. The batter will be very stiff. Stir in the raisins and walnuts.
Spoon the batter into the muffin tins, filling each about 3/4 cup full. Make sure that there is a sufficient amount of batter in each cup to hold the fruit and nuts. Bake until a toothpick comes out clean, approximately 25 minutes. Let the muffins cool in the muffin tins for a few minutes, and then turn them out onto a rack to cool completely.