Whole Wheat Apple Raisin Muffins
Packed with wholesome ingredients and naturally sweetened with honey, these Whole Wheat Apple Raisin Muffins are the perfect balance of hearty and delicious. Made with fiber-rich whole wheat flour, fragrant cinnamon, and bursts of juicy diced apple and chewy raisins, these muffins are a healthier alternative to traditional baked goods without sacrificing flavor. The use of unsweetened applesauce keeps them moist, while a touch of vanilla adds depth to every bite. Ready in just 35 minutes, they make an ideal grab-and-go breakfast, school snack, or afternoon treat. Plus, they’re freezer-friendly for easy meal prep! Indulge in these homemade, nutrient-rich delights for a satisfying treat that's as nourishing as it is tasty.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cups Honey
- 0.5 cups Milk
- 0.25 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 medium Apple (peeled, cored, and diced)
- 0.5 cups Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt. Set aside.
In a medium bowl, beat the egg lightly. Add the honey, milk, applesauce, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the diced apple and raisins until evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each 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 tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 181.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1908 mg | 41% | |
*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.
