Apple Wheat Muffins
Start your morning right with these wholesome and flavorful Apple Wheat Muffins—a perfect blend of healthy ingredients and cozy fall spices. Made with a mix of whole wheat and all-purpose flours, these muffins are naturally sweetened with unsweetened applesauce and brown sugar, creating a moist, tender crumb without being overly indulgent. A dash of cinnamon and nutmeg infuses every bite with warm, aromatic flavor, while chunks of fresh, juicy apple add delightful texture. Ready in just 35 minutes, these easy muffins are perfect for a quick breakfast, snack, or even a lunchbox treat. Plus, they’re freezer-friendly, so you can always have a batch on hand! If you’re looking for a healthier baked good that doesn’t skimp on taste, these Apple Wheat Muffins hit the sweet spot.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups unsweetened applesauce
- 0.5 cups brown sugar
- 0.25 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups milk
- 1 apple, peeled and diced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the applesauce, brown sugar, melted butter, eggs, vanilla extract, and milk. Whisk until smooth and well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—do not overmix.
Fold in the diced apple pieces using a spatula or wooden spoon, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature! Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 105.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 379 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
