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Whole wheat apple muffin recipe. This makes really delicious, moist muffins with LOADS of fresh apples! Recipe on GoodieGodmother.com

A friend of mine messaged me a few weeks ago to ask if I had a good apple muffin recipe, because her tree is producing a lot of apples this year, but she hadn’t yet found an apple muffin recipe with enough apple to suit her tastes, and was hoping I’d have a different option for her to try. I did not, but I do now… I hope you like it {S}!

I’d like to start off by saying that my daughter calls these cupcakes, so that makes me happy, and affirms my belief that they are indeed, delicious, and a recipe you all may enjoy. I’m always extra critical of my “healthier” baked goods recipes because I honestly don’t see the point in having a “healthier” option that doesn’t satisfy your sweet tooth craving and leaves you wanting the real thing. I’m quite happy pairing one of these muffins with tea or coffee, and the bakery case at the store with the 500-calorie muffins isn’t tempting, so hooray! It also helps that I baked them in really cute parchment paper tulips (aff), because I love the aesthetic.

Instead of butter, I use applesauce to keep fat content down, but the muffins don’t dry out because I use buttermilk as the liquid which adds a nice tang and some fat. The whole wheat flour adds a little extra fiber to help you stay full longer, and I made sure to load these apple muffins up with a vital ingredient… APPLES! With two whole cups of chopped apples, you will definitely get apples in almost every bite. Oh, and I did replace the sugar with honey. You can use sugar too, but I like the flavor of apples and honey, so I used honey as a sweetener instead. Do what makes you happy. 😉

The muffins freeze well, but will keep about 5 days in an airtight container in the refrigerator. I’m sure they would be fine on the counter, but I worry a bit because of the fresh apples.

Enjoy darlings!

Whole Wheat Apple Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • ⅓ c applesauce
  • ½ c honey (or sugar)
  • 2 c whole wheat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ c buttermilk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 c peeled and chopped apples (about 2-3 large)
  • turbinado sugar for topping (optional)
Instructions
  1. Preheat the oven to 350 F and line 12 muffin tins with liners. Set aside.
  2. Stir together the wet ingredients (applesauce, honey, eggs, vanilla, buttermilk) in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
  3. Sift together the dry ingredients (flour, baking powder, salt) in a separate bowl and stir into the wet ingredients until just incorporated. Stir in the chopped apples.
  4. Divide the batter evenly between the muffin wells, and top with turbinado sugar if desired.
  5. Bake 23-26 minutes until a tester inserted in a center muffin comes out clean, or when the top of the muffin springs back when touched. Be careful not to over-bake.
  6. Allow to cool on a wire rack before storing.
p.s. – If you’re wondering, each muffin is under 150 calories… 148 to be exact, with 3 grams of protein and fiber, and only 1 gram of fat. You’re welcome.

 

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