These whole wheat cinnamon apple muffins are made healthier with 100% whole grains, olive oil (or another oil of choice), and less sugar than a typical muffin! So moist and delicious.
I originally posted these whole wheat apple muffins almost three years ago during my first month of blogging. Here’s the original picture (for those of you who have made these before – so you don’t get confused when returning to this recipe and think, “Huh?! These aren’t the muffins I made! Just because I sometimes have that problem when looking for recipes I’ve made before.)
You can make these cinnamon apple muffins plain, with no topping at all, or sprinkle cinnamon sugar or streusel on top. Obviously I chose streusel. The streusel recipe makes quite a bit, too, so no dinky sprinklings of streusel here!
Looking for another awesome whole wheat apple recipe? Try my French apple cake! It’s different than any other kind of apple cake I’ve had. It’s even a bit like pie!
And this Swedish apple pie (which is also whole grain and can be made gluten-free) is actually more like a crisp. But a delicious one!
In one variation, I left out the nutmeg and allspice. Don’t do that! They tasted olive oily, which isn’t exactly what I want to taste when eating apple muffins, so don’t forget the spices! And instead of yogurt, I used buttermilk a few times. Vanilla yogurt would work, too. The muffins will just be a little sweeter.
Strangely enough, these whole wheat apple muffins are moister on the second day, although nothing beats piping hot from the oven. But I love it when things turn out better on the second day! If I’m having people over for breakfast, I make it hard on myself and get up super early because I want the baked goods to be as fresh as possible. That’s definitely not necessary with these! Woohoo.
Cinnamon Apple Muffins (100% whole wheat)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 muffins
- 1 cup (125 grams) whole spelt, whole wheat pastry, or whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup (100 grams) honey
- 1/4 cup + 2 tablespoons (90ml) olive oil or canola oil
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) plain yogurt or buttermilk
- 1 cup (180 grams) peeled and chopped apple, preferably from baking apples
- 1/3 cup (45 grams) whole spelt, whole wheat pastry, or whole wheat flour
- 1/2 cup (100 grams) unrefined brown sugar, or normal brown sugar
- 2 tablespoons (30 grams) melted butter
- 2 teaspoons cinnamon
For the muffins:
For the topping:
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 8 muffin liners.
- In a medium bowl, whisk together the dry ingredients.
- In another bowl, whisk the egg. Add the honey, olive oil and vanilla. It might look a little weird at first; just keep stirring until it’s well combined, and then add the yogurt or buttermilk.
- Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix. Then fold in the apples. Fill the liners with the batter, filling almost all the way to the top. You could get more out of these if you want to make them smaller. Just take them out a little earlier.
- Combine the streusel ingredients. If you don’t want to make the streusel, add some cinnamon sugar (1 tablespoon unrefined or brown sugar + 1 teaspoon cinnamon) to the top of the muffins. It adds a wonderful crust and a little extra sweetness.
- Bake for about 15 – 17 minutes or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes and then turn out onto a wire rack to cool.
- When the muffins are completely cooled, place them in an airtight container and store at room temperature for up to 4 days. Anything past that, store in the refrigerator.