Healthy Whole Wheat Apple Muffins Recipes

HEALTHY WHOLE WHEAT APPLE MUFFINS

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.

WHOLE WHEAT APPLE MUFFINS

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.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

APPLE WHOLE WHEAT MUFFINS (KING ARTHUR FLOUR)

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.

APPLE WHEAT MUFFINS

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.