Apple Muffins With Whole Wheat Blend Recipes

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HEALTHY WHOLE WHEAT APPLE MUFFINS



Healthy Whole Wheat Apple Muffins image

These simple and healthy whole wheat apple muffins come together quickly. Feel free to skip the optional nuts and make sure to use shredded apple instead of chopped apple.

Provided by Sally

Categories     Muffins

Time 35m

Number Of Ingredients 14

2 cups (260g) whole wheat flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs, at room temperature
3/4 cup (133g) smooth unsweetened applesauce, at room temperature
2/3 cup (160ml) pure maple syrup, at room temperature
1/3 cup (80ml) melted coconut oil (or vegetable oil or melted butter)
1 and 1/2 teaspoons pure vanilla extract
2 cups (210g) shredded/grated apple (about 2 peeled apples)*
optional: 3/4 cup (about 90g) chopped pecans or walnuts
optional: 1 Tablespoon coarse sugar for sprinkling on top

Steps:

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a spatula, fold everything together gently just until combined. The batter will be very thick.
  • Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes. (For mini muffins, bake 11-14 minutes at 350°F (177°C).)
  • Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

APPLE WHOLE WHEAT MUFFINS (KING ARTHUR FLOUR)



Apple Whole Wheat Muffins (King Arthur Flour) image

These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't have buttermilk, you can use regular milk + 1 tbsp. of lemon juice or white vinegar. The recipe says it makes 12 muffins, but I usually get about 18. It's a very adaptable recipe and also works well with applesauce and oil rather than butter. You can also throw in 1/4 cup of walnuts, if you like.

Provided by blucoat

Categories     Quick Breads

Time 45m

Yield 18 medium-sized muffins

Number Of Ingredients 12

1 cup whole wheat flour (4 ounces)
1 cup unbleached all-purpose flour (4-1/4 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature (1 stick, 4 ounces, or for a healthier muffin, use 1/4 c. canola oil and 1/4 c. applesauce)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup dark brown sugar, divided (5 5/8 ounces)
1 large egg, lightly beaten
1 cup buttermilk (or a mixture of the two) or 1 cup yogurt (or a mixture of the two, 8 ounces)
2 large apples, peeled, cored, and coarsely chopped or 1 1/2 cups dried apple nuggets

Steps:

  • Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
  • Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
  • Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.

WHOLE WHEAT APPLE MUFFINS



Whole Wheat Apple Muffins image

A delicious low-fat muffin. Children love them. If desired, add a few raisins and/or some chopped nuts.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup nonfat milk
2 egg whites
¼ cup vegetable oil
¼ cup honey
1 cup chopped apples

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  • Lightly beat egg whites.
  • In a separate bowl mix dry ingredients thoroughly.
  • In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
  • Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 23 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 235.9 mg, Sugar 7.8 g

APPLE WHEAT MUFFINS



Apple Wheat Muffins image

To perk up your mornings or snack times, Mina Dyck suggests you try her moist munchablemuffins. "Apples and raisins lend natural sweetness to whole grain flavor," she notes from Boissevain, Manitoba. "These muffins impressed judges enough to earn a prize in a healthy recipe contest I entered.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1 cup whole wheat flour
3/4 cup wheat bran
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
1/2 cup vanilla yogurt
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup grated apple
1/2 cup raisins
1 teaspoon grated orange zest

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, applesauce and oil. Stir into dry ingredients until just moistened. Fold in the apple, raisins and orange zest., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate, Fiber 3g fiber), Protein 3g protein.

APPLE BRAN WHOLE WHEAT MUFFINS



Apple Bran Whole Wheat Muffins image

These muffins are rather dense and chewy and totally delicious! Lots of fiber and not too sweet. You can add raisins (1 C) and/or chopped nuts (1/2 C) and you can add some ground cloves (1/2 tsp) and/or ground nutmeg (1/4 tsp.) along with the cinnamon. Makes 2 dozen regular muffins or 4 dozen mini muffins.

Provided by Knitting Granny

Categories     Quick Breads

Time 33m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups all bran cereal
1 cup buttermilk
1/3 cup canola oil
2 eggs
1 cup sugar
2 apples, peeled, cored and grated
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt or 1/2 teaspoon table salt
2 teaspoons cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Mix the cereal, buttermilk, oil, eggs and sugar in a medium bowl.
  • Add the grated apple and mix together. (If using raisins and/or chopped nuts, add them at this time.) Let the apple mixture sit while you measure the dry ingredients.
  • In a large bowl measure the flour, baking powder, salt and spices. Mix together with a wire whisk.
  • Pour the apple mixture into the dry ingredients and mix with a wooden spoon just until all the dry ingredients are moistened. Mixture will be lumpy.
  • Prepare muffin tins with spray release and fill muffin cups a little more than half full.
  • Bake regular size muffins about 15 to 18 minutes and mini or "gem" muffins about 13 minutes. Let muffins sit in pans for 2 to 3 minutes before gently turning out onto a baking rack to cool.
  • These freeze very well.

Nutrition Facts : Calories 101.2, Fat 3.7, SaturatedFat 0.4, Cholesterol 18, Sodium 104.9, Carbohydrate 16.1, Fiber 1.3, Sugar 10.1, Protein 1.9

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