Combine the dry ingredients in a large bowl. Add the diced apples in with the dry ingredients and toss to coat.
Combine the wet ingredients in a small bowl and mix well. Add wet ingredients to the dry mix and mix just until there are no large clumps. Do NOT overmix. Some small lumps are normal.
To cook the waffles:
Make sure your waffle mixture is all ready to go. You will use about 1/2 cup waffle batter per waffle section.
Lightly brush both sides of the inside of the pan with canola oil. Use a pastry brush or one of those canisters that sprays oil instead of cooking spray.
Begin heating one side of the waffle iron over medium heat for about 3 minutes. Flip the iron to being heating the other side.
Open the iron and pour about 1/2 cup of batter into each waffle well.
Close the iron and set a timer for about 3 minutes. When the timer runs out, carefully flip the waffle and cook for an additional 3 minutes.
Makes 12 3-inch waffles.Keep waffles in an airtight container or bag for 2-3 days in the fridge or up to 3 months in the freezer.To reheat a frozen waffle, place waffles in a single layer on a cookie sheet and bake for 10-15 minutes in a 350°F oven or until crisp.