Description
These Healthy Whole Wheat Apple Muffins are a delicious and nutritious treat made with whole wheat flour, fresh shredded apples, and natural sweeteners like pure maple syrup and unsweetened applesauce. Perfect for breakfast or a wholesome snack, these muffins are moist, flavorful, and lightly spiced with cinnamon and allspice. Optional nuts add a delightful crunch, making them both satisfying and healthy.
Ingredients
Dry 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
Wet Ingredients
- 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
Add-ins
- 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 the Oven: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying with nonstick spray or lining with cupcake liners, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, unsweetened applesauce, pure maple syrup, melted coconut oil (or alternative), and vanilla extract together until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir a few times to start combining, then add the shredded/grated apple and optional chopped nuts. Gently fold all ingredients together using a silicone spatula until just combined. The batter will be thick.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin cups, filling each all the way to the top. If desired, sprinkle the tops evenly with coarse sugar for added texture and sweetness.
- Bake the Muffins: Bake initially at 425°F (218°C) for 5 minutes. Then reduce the oven temperature to 350°F (177°C) without removing the muffins and bake for an additional 16 to 18 minutes. Check doneness by inserting a toothpick in the center—it should come out clean. For mini muffins, bake at 350°F (177°C) for 11 to 14 minutes.
- Cool the Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy them warm.
- Storage: Store muffins covered at room temperature for a few days. For longer freshness, transfer to the refrigerator where they will keep for up to 1 week.
Notes
- Shredded apples add moisture and natural sweetness while keeping the muffins tender.
- Using whole wheat flour increases fiber content and gives a nuttier flavor than all-purpose flour.
- Feel free to substitute coconut oil with vegetable oil or melted butter depending on preference.
- Optional nuts such as pecans or walnuts add texture and healthy fats.
- Coarse sugar on top is optional but provides a nice crunchy finish.
- Do not overmix the batter; fold gently to avoid dense muffins.
- Muffins can be frozen in an airtight container for up to 3 months. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American