Healthy whole wheat muffins filled with shredded apples, tons of cinnamon spice and zero refined sugar!
I have a very serious question.
Does the world really need one more muffin recipe? When it’s apple cinnamon, the answer is YES. 🙂
What’s so fabulous about today’s muffins? Well, lots. First– these are simple. The base is hearty whole wheat flour. They also have no butter or oil, have pure maple syrup rather than white or brown sugar, have protein packed greek yogurt, and filled with seasonal shredded apples throughout. There’s no doubt that these muffins will be a HUGE hit.
About the dry ingredients
For this recipe we’re using whole wheat flour. It’s a bit heavier than all-purpose flour, but I have some tricks for that! Between using plenty of leavener, shifting the dry ingredients together to add air, and gently folding in the dry ingredients— it will produce light and fluffy muffin. For the spices, we’re adding in cinnamon and allspice to help bring out the apple.
These are a feel-good muffin:
- Real, whole ingredients.
- No refined sugar.
- No butter or oil.
- Serving of fruit.
- Hearty + satisfying.
Last week I made a few batches to give to friends and stocked the freezer. Let’s just say my freezer is filled with muffins and these breakfast cookies. Whether it’s grabbing one for a quick on-the-go breakfast, a snack, or just wanting something not too sweet— these are good no matter the time of day.
I loved these muffins. Chris loved these muffins. Friends loved these muffins. They certainly were a hit!
Whole Wheat Apple Cinnamon Muffins
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup pure maple syrup
- 1/4 cup plain Greek yogurt
- 1/3 cup unsweetened applesauce
- 1/4 cup milk
- 1 and 1/2 teaspoons pure vanilla extract
- 2 and 1/4 cups shredded/grated apple (about 3 apples)
- 2/3 cup chopped walnuts
- Preheat the oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. The recipe makes 15-16 muffins, so prepare a second muffin pan in the same way.
- In a large bowl, shift together the flour, baking soda, cinnamon, and salt. Set aside. In a medium bowl, whisk the eggs, maple syrup, yogurt, applesauce, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple and walnuts. Fold everything together gently until just combined and no flour pockets remain. Avoid overmixing— whole wheat flour is more dense so to keep it lighter we not only sift it but also need to be more gentle with the batter.
- Spoon the batter into the liners, fulling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven to 350°F. Bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean. The total time for the muffins is about 18-20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue finish cooling.
- Muffins stay fresh covered at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
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