100% Whole Wheat Apple Muffins
Submitted by zach
Nutty whole wheat muffins bursting with tender apple chunks and warm cinnamon spice. Simple pantry ingredients come together for a hearty, fiber-rich breakfast that freezes beautifully.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese wholesome muffins pack serious nutrition without skimping on flavor.
Whole wheat flour and fresh apple chunks create a tender crumb with natural sweetness, while cinnamon adds warmth that fills your kitchen as they bake.
The beauty of this recipe lies in its simplicity: no fancy equipment, just a couple of bowls and 20 minutes of active time.
Kitchen Tips
- Apple choices matter: Granny Smith apples hold their shape and add tartness, while Honeycrisp brings sweetness and juiciness. Dice into ½-inch cubes for best texture.
- Mix gently: Stir wet into dry ingredients just until combined. Overmixing develops gluten and creates tough, dense muffins.
- Freeze for later: These muffins freeze exceptionally well for up to 3 months. Thaw overnight or microwave for 30 seconds for quick grab-and-go breakfasts.
Variations
- Swap cinnamon for apple pie spice and add ¼ cup chopped walnuts for extra crunch
- Replace apple with 1½ cups fresh or frozen blueberries for a berry twist
- Stir in 2 tablespoons ground flaxseed for added omega-3s
Ingredients
Directions
Combine dry ingredients in large mixing bowl.
Combine water and applesauce in another bowl.
Add apple to dry ingredients and mix to coat apple.
Add water mixture to dry ingredients.
Mixture will be somewhat thick.
Spoon mixture into non-stick muffin tins sprayed with vegetable oil spray.
Bake at 425 degrees F for about 20 minutes or until lightly browned.
Remove from muffin tin.
You can replace the cinnamon and apple with 1½ cups blueberries for blueberry muffins.
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