Wholesome Apple Muffins (Printable Version)
# What You'll Need:
→ Apple Mixture
01 -
1 large apple, peeled, cored and grated
02 -
¾ teaspoon ground cinnamon
03 -
1 tablespoon honey
04 -
1 teaspoon lemon juice
→ Dry Ingredients
05 -
¾ cup whole wheat flour
06 -
¾ cup coarse wheat bran flour
07 -
¼ cup almond meal
08 -
1 teaspoon baking soda
09 -
½ teaspoon ground nutmeg
10 -
⅛ teaspoon salt
→ Wet Ingredients
11 -
1½ cups applesauce
12 -
1 tablespoon canola oil
13 -
2 egg whites
14 -
¼ cup packed brown sugar
15 -
2 teaspoons vanilla extract
→ Mix-ins and Toppings
16 -
½ cup chopped walnuts
17 -
¼ cup granola
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tray with paper liners and lightly spray them with cooking spray.
02 -
In a small bowl, combine the grated apple, ¼ teaspoon of cinnamon, honey, and lemon juice. Stir well and set aside.
03 -
In a medium bowl, whisk together whole wheat flour, wheat bran, almond meal, baking soda, nutmeg, remaining cinnamon, and salt. Set aside.
04 -
In a larger bowl, thoroughly whisk together applesauce, canola oil, egg whites, brown sugar, and vanilla extract until well incorporated.
05 -
Gradually incorporate the flour mixture into the wet ingredients, whisking until well combined. Fold in the prepared apple mixture and chopped walnuts.
06 -
Spoon the batter into the prepared muffin cups, filling each nearly to the top. Sprinkle ½-1 teaspoon of granola over each muffin.
07 -
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
# Helpful Notes:
01 -
Ensure the batter is thick and spoonable, not pourable. If too wet, add more flour or reduce applesauce.
02 -
Using room temperature ingredients helps the baking process for optimal rise and texture.
03 -
Fill muffin tins nearly full to achieve a good rise during baking.
04 -
Store muffins in a sealed bag at room temperature for 3-5 days.
05 -
These muffins can be frozen for up to 3 months by wrapping in foil and placing in a freezer bag.