Whole Wheat ‘n’ Walnut Apple Cinnamon Muffins
Prep 10M | Bake 25M | Enjoy in 45M
It might be the small size, but there’s something about muffins that makes them perfect for grabbing on your way out the door. While these muffins are perfect as a snack, they definitely deserve to be eaten warm with a little butter when you have the chance. Packed with heart healthy walnuts, whole wheat and grated apple, these are a delicious little bite you can feel good about.
2 cups whole wheat flour (spoon & leveled)
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1/2 cup chopped walnuts
3 large eggs
2/3 cup pure maple syrup (no skimping here, don’t even think about the fake stuff!)
1/3 cup vegetable, canola oil, or melted coconut oil
1/3 cup smooth unsweetened applesauce
1 1/2 tsp. vanilla extract
2 cups shredded/grated apple (about 2 apples)
- Preheat oven to 425 deg. F (218 deg. C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner.
- In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.