These Whole Wheat Apple Muffins make a great recipe to use up any extra fresh apples you may have. It’s so good, the whole family will love them!
These delicious apple muffins are quickly becoming my new favorite way to use up old apples. With 2 small kids, we always have a lot of fruit in the house. Depending on the week, they will eat 3 apples a day, or 3 apples a week. So inevitably we will have fruit that needs to be used at the end of the week. This is why a fruit muffin is always a great way to use up all those fruit.
Even though we are basically in the full swing of winter, I am craving apple-flavored muffins. And these Whole Wheat Apple Muffins are now the entire family’s favorite muffin recipe.
Usually when I make muffins with whole wheat flour, all I end up with are tough muffins. But these healthy cinnamon apple muffins are so fluffy, I almost forget that I made them with whole wheat flour. I always pretend to myself that a muffin with fruit in it is a health food, strictly because it has fruit in it. But this is actually a pretty healthy recipe, so I don’t feel bad about giving them to my 1 year old. The perks of sharing these muffins with my one year old is that I eat the muffin tops (the best part) and he eats the bottoms.
Whole Wheat Apple Muffins Ingredients
You just need a couple of simple ingredients to make this healthy apple muffin recipe. All you need is:
- regular whole wheat flour
- baking powder
- baking soda
- ground cinnamon
- melted butter
- white sugar
- brown sugar
- large eggs
- plain yogurt (can use Greek yogurt or sour cream as well)
- shredded apple
- large crystal sugar (sparkling or coarse sugar)
Tips
Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days. Make sure to line the container with paper towels to absorb any excess moisture which would make your muffins soggy.
What variety of apple to use? It really depends on your preferences. I personally love the tart apple flavor in an apple muffin, so I will go with Pink Lady or Granny Smith apples. But if you prefer sweet apples, Honeycrisp apples are really good in these healthy apple muffins.
Can you use another kind of flour? For the flour mixture, you can definitely use whole wheat pastry flour or white whole wheat flour. It will give the muffins a more fluffy texture which is often preferred. Sometimes, I will do half whole wheat and half all purpose flour to give it a lighter texture.
Different textures of apple. I love using a box grater to shred my apples, but if you want more of a low effort option, you can used chopped apples. The apple chunks give muffins a bit of crunch.
More Muffin Recipes
Like these Whole Wheat Apple Muffins? Then you will love these delicious muffins:
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Whole Wheat Apple Muffins
Ingredients
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 cup salted butter melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 cup plain yogurt
- 2 large apples peeled and shredded
- coarse sugar to top
Instructions
- Preheat the oven to 425℉. Line a muffin pan with paper liners and set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda and cinnamon. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Add in the eggs one at a time, mixing until fully incorporated. Add in the yogurt, and mix until fully combined.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Mix in the shredded apples.
- Divide the batter into the prepared muffin cups, sprinkling some coarse sugar on top. Bake in the preheated oven for 5 minutes, turn down the heat, then bake for an additional 15-18 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to wire racks to cool completely.
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