Hello fall. We meet again. :)
Fall means… – coffee, long walks, slightly cold breeze, falling leaves, apples, maple syrup, pies and various pastries. I just mentioned the things I love about fall. Tell me about your favorite fall fascinations?
BTW, this is an impromptu post. There is a Fall Festival at my son’s school and he signed up for Whole Wheat Apple Muffins (yes, without asking me and took for granted that, mom is going to pick the baked item on the list anyways.)
Well, I’m happy that I did. About time I bake something and what can be a better recipe than Whole Wheat Apple Muffins to kick off fall. I’m using two key Fall ingredients in this recipe – Apples and Cinnamon and keeping it healthy by using Whole Wheat Flour instead of regular flour. The best part about these Whole Wheat Apple Muffins is if you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. And these can be frozen for up to 3 months.
Even though, I have a love-hate relationship with apples, luckily, my kids love munching on fresh apples. I do love apples…, as in apple martinis. 😀
Since these batches of Whole Wheat Apple Muffins are for a bunch of 1st graders, I’m keeping them healthier by substituting sugar with maple syrup. But if you don’t have maple syrup handy…, go on add sugar or brown sugar. It’s alright. J
- 2 cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 and 1/2 cups grated or diced apples
- 1/2 cup extra-virgin olive oil
- ½ cup sugar
- 2 eggs, preferably at room temperature or replace eggs with 1/2 cup yogurt
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado or raw sugar for sprinkling on top
- Preheat oven to 400 degrees F.
- Grease your muffin tins with oil
- In a large mixing bowl, combine the whole wheat flour, baking powder, cinnamon, baking soda and salt. Add the grated apple and stir to combine.
- In a medium mixing bowl, combine the oil, sugar and yogurt. Beat together with a whisk. Add the eggs and beat well and if you are replacing eggs with yogurt, then add that 1/2 cup yogurt and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. The batter will be thick.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
- Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
PIN for Later:
Recipe adapted from my healthy carrot muffins.