Muffins are a great make-ahead breakfast or snack option that you can grab to take to work or while running errands. Making your own at home generally results in a healthier muffin since you can control the amount of sugar and use whole wheat flour instead of all-purpose flour. If you like apples in baked goods, try making a batch of these whole wheat apple cinnamon muffins as part of your next meal prep.
How to Make Whole Wheat Apple Cinnamon Muffins
Step One: Mix the Wet Ingredients
In a large bowl, whisk together:
- Unsweetened almond milk
- Melted coconut oil
- Pure vanilla extract
- Diced apples
Any type of apple will work in the muffins. Just be sure to peel the apples before chopping them so that you don’t have any tough bits of apple peel when you take a bite.
Since coconut oil usually solidifies in the pantry, scoop some into a bowl and warm it up in the microwave for about 1 minute until it’s completely melted.
Step Two: Add the Dry Ingredients
- Whole wheat flour
- Baking powder
- Baking soda
Using whole wheat flour adds some fiber and gives the muffins a heartier texture, which makes them a bit more filling.
Once you add the dry ingredients, stir just enough to combine everything. Try to avoid over-mixing muffin batter since that can make the muffins tough.
Step Three: Bake the Muffins
Evenly divide the batter among the muffin tins and bake for 20 minutes at 400℉. The tops should be golden brown when you take them out of the oven.
Storing Whole Wheat Apple Cinnamon Muffins
Muffins can last for 5-7 days if you store them in an airtight container. You can store them at room temperature or in the fridge, although they’ll stay fresher a little longer in the fridge. You can also freeze muffins for several months.
Other Healthy Muffin Recipes to Try
Whole Wheat Apple Cinnamon Muffins
- 1 egg
- 1/2 cup melted coconut oil (or avocado oil)
- 1/3 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1.5 cups whole wheat flour
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar
- 2 small apples, peeled, cored, and finely chopped
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat the oven to 400℉. Line 12 muffin tins with paper or silicone liners.
- In a large bowl, whisk the egg, oil, almond milk, vanilla extract, white sugar, brown sugar, and apples. Add the flour, cinnamon, baking powder, baking soda, and salt and stir to combine.
- Divide the batter evenly between 12 muffin tins and bake for 20 minutes until the tops are golden brown.