Whole Grain Apple Muffin Recipe

One quiet day, I took time to flip through a cookbook that belonged to my great-grandma. I love reading through the old recipes, and I pay special attention to those that call for whole food ingredients. Like this whole grain apple muffin recipe!

It instantly caught my eye! Sweetened with applesauce and honey? Yes please! After making a few adjustments, I finally had a new, go-to muffin recipe.

It’s very simple to make. I recommend using freshly ground wheat (or spelt) flour. Also, be sure to fluff the flour with a whisk before measuring. Otherwise, you may end up with dry muffins!

This recipe is easy. Stir together dry ingredients. Mix up the wet and combine the two!

While this particular recipe calls for apples, feel free to change it up. Love blueberries? Add blueberries! Like banana chunks? Add banana chunks! Want pineapple? I think that’s just weird! 😉

But who knows? Maybe it would be delicious!

This recipe is customizable. Adaptable. And if you have homemade applesauce sitting pretty on the pantry shelf, I recommend using it in your muffins!

Whole Grain Apple Muffins

Create these delicious, whole wheat muffins for a hearty breakfast!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 6 people

Ingredients

  

• 4 c freshly ground whole wheat flour
• 1 Tbsp baking powder
• 1 Tbsp cinnamon powder
• 1 tsp salt
• 1/2 C honey
• 1/3 C olive oil
• 1 egg
• 1 C milk, buttermilk or a dairy-free option
• 1 1/2 C applesauce
• 2 C diced apples

Instructions

 

• Preheat oven to 350F, then liberally grease your muffin pan. Set aside.
• Dice 2 apples into bite-size pieces, until you have approximately 2 C. Set aside.
• Take your freshly-ground flour and fluff it for 15 seconds with a whisk. Measure 4 C into a mixing bowl.
• Add remaining dry ingredients and whisk for another 15 seconds.
• In a separate bowl, combine wet ingredients until well mixed.
• Pour over dry goods and stir the two together until just mixed.
• Fold in apples, then proceed to fill muffin tins just past each cup's rim.
• Bake at 350F for 25-30 minutes or until centers are firm.
• Remove from muffin pan and let cool. Store in an airtight, plastic bag to prevent drying out.
• Use in a week's time or freeze.

Because these muffins are made from 100% whole grain, they will spoil if you leave them out for too long. In the recipe’s directions, I meant it when I said “use in a week’s time or freeze.” These muffins freeze beautifully. And they mold fast, so be sure to take care of them!