Description
Healthy Whole Wheat Apple Muffins are a delicious and wholesome treat made with whole wheat flour, applesauce, fresh apples, and naturally sweetened with pure maple syrup. These muffins are perfect for breakfast or a snack, offering a healthy dose of fiber and antioxidants.
Ingredients
2 cups (260g) whole wheat flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs, at room temperature
3/4 cup (180g) smooth unsweetened applesauce, at room temperature
2/3 cup (160ml) pure maple syrup, at room temperature
1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
1 and 1/2 teaspoons pure vanilla extract
2 cups (210g) shredded/grated apple (about 2 peeled apples)
Optional: 3/4 cup (about 90g) chopped pecans or walnuts
Optional: 1 tablespoon coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set it aside.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, and salt until well combined. Set aside.
- In a medium bowl, whisk together the eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir a few times until partially mixed, then add the shredded apple and optional nuts (pecans or walnuts). Using a silicone spatula, gently fold everything together until combined. The batter will be thick.
- Spoon the batter into the muffin liners, filling them all the way to the top. If using, sprinkle the tops with coarse sugar for a sweet, crunchy finish.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C), keeping the muffins in the oven. Bake for an additional 16–18 minutes, or until a toothpick inserted into the center comes out clean. The total baking time is about 21–23 minutes. (For mini muffins, bake for 11–14 minutes at 350°F.)
- Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to continue cooling. You can enjoy them warm or store them for later.
Notes
- For a nut-free option, omit the walnuts or pecans.
- Add-ins like dried cranberries, raisins, or chocolate chips can be included for extra flavor.
- For a gluten-free version, try substituting the whole wheat flour with a gluten-free flour blend.
- For a dairy-free version, use a dairy-free butter or oil.
- The muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 21–23 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
