Whole Wheat Apple Muffins
A dense, hearty muffin filled with apple butter, chopped apples, and cinnamon.
Ingredients
- 1 cup apple butter I used homemade apple butter. Applesauce can be used instead
- 1/3 cup maple syrup
- 1/3 cup coconut oil melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups finely diced apple from about 3 large or 6 very small apples, peeled and cored
- Optional: 1/2 cup raisins chopped dates, or chopped walnuts.
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners, or grease with nonstick spray.
- 2. Put first 5 ingredients into a large bowl (all wet ingredients), and whisk to combine. Add all remaining ingredients, including diced apple, into the wet mixture. Use a wooden spoon or rubber spatula to fully combine.
- 3. Portion muffins into the prepared pan. I used a 1/3 cup dry measuring cup as my scoop to get them all the same size. Sprinkle muffin tops with a pinch of sugar and a sprinkle of cinnamon, if desired.
- 4. Bake for 15 minutes or until golden brown and firm. Eat immediately, or let cool to room temperature and store, covered, for up to 5 days. For longer storage, these muffins can be frozen for up to 2 months.
Notes
*White whole wheat flour has a more mild taste than traditional whole wheat, and is my favorite flour to bake with. Traditional whole wheat can be used in stead, as can be all-purpose.
Adapted from My Blueberry Muffins