Enjoy these delicious and healthy freshly milled whole wheat cinnamon apple muffins. Create tasty, nutrient dense, and naturally sweeten muffins for breakfast or snack!
Apples aren’t just perfect for fall, apples are a nutrient-rich fruit that provide a variety of vitamins, minerals, fiber, and plant compounds. These muffins are soft, moist, and packed with flavor!
Making breakfast that is both filling, yet nutrient dense has been a goal of mine recently. I am so excited to be share these healthy muffins. If you want to change this recipe up, you can also substitute the apple for pears or raisins.
| Nutrient | Amount (1 muffin / 12) |
|---|---|
| Calories | 190 kcal |
| Protein | 4.7 g |
| Fat | 8.3 g |
| Fiber | 2.8 g |
| Sugar | 7.8 g (natural) |
| Calcium | 47 mg (5% DV) |
| Iron | 0.5 mg (3% DV) |
| Potassium | 126 mg (3% DV) |
Ingredients (12 standard muffins)
Dry Ingredients
- 2 cups freshly milled whole wheat flour (1-1.5 cups wheat berries) (2 cups oat flour for gluten-free)
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- 1/3 cup honey (or maple syrup)
- ½ cup sour cream (or plain yogurt)
- ¼ cup oil (avocado)
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup milk (any kind)
- 1 medium apple, diced small (about 1 cup)(I leave the peel on)
Topping (optional)
- Brown sugar and cinnamon for sprinkling on top
Cinnamon Apple Muffin Instructions
- Preheat your oven to 375°F. Line or grease a 12-cup muffin tin.
- In a medium sized bowl, combine all dry ingredients.
- 2 cups whole wheat flour, 1/2 cup oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt
- Add wet ingredients into the dry ingredients. Mix until thoroughly combined.
- 2 eggs, 1/3 cup honey, 1/4 cup oil, 1/2 cup sour cream, 1 teaspoon vanilla, and 1/2 cup milk
- Gently fold in the diced apple.
- Fill the muffin cups roughly ¾ full. Sprinkle brown sugar and cinnamon on top of each muffin.
- Bake at 375 degrees F for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack.
Optional Add-ins:
- Add ¼ cup chopped walnuts or raisins
Storage:
- Store in an airtight container at room temp for up to 3 days
- Freeze for up to 2 months
Whole Wheat Cinnamon Apple Muffins
Create delicious and healthy freshly milled whole wheat cinnamon apple muffins. Enjoy tasty, nutrient dense, naturally sweeten muffins for breakfast or snack!
Ingredients
- Dry Ingredients:
- 2 cups freshly milled whole wheat flour (1-1.5 cups wheat berries) (2 cups oat flour for gluten-free)
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- Wet Ingredients:
- 1/3 cup honey (or maple syrup)
- ½ cup sour cream (or plain yogurt)
- ¼ cup oil (avocado)
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup milk (any kind)
- 1 medium apple, diced small (about 1 cup)(I leave the peel on)
- Topping (optional):
- Brown sugar and cinnamon for sprinkling on top
Instructions
1. In a medium sized bowl, combine all dry ingredients.
2 cups whole wheat flour or oat flour for gluten free, 1/2 cup oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt
2. Add wet ingredients into the dry ingredients. Mix until thoroughly combined.
2 eggs, 1/3 cup honey, 1/4 cup oil, 1/2 cup sour cream, 1 teaspoon vanilla, and 1/2 cup milk
3. Gently fold in the diced apple.
Fill the muffin cups roughly ¾ full. Sprinkle brown sugar and cinnamon on top of each muffin.
4. Bake at 375 degrees F for 18–22 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for a few minutes, then transfer to a wire rack.
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