Apple Muffin Recipe With Whole Wheat Flour
Apple Cinnamon Muffins lightly sweetened withcoconut sugar and studded withchopped pecans. This easy whole wheat muffin recipe gets its light and fluffy texture from buttermilk, grated apple, and avocado oil.
Muffin recipe! I’m still in denial that summer is almost over (Midwest life) but these Apple Cinnamon Muffins are helping ease the transition.
I can’t get on board with pumpkin baked goods just yet, but I’m perfectly happy to snack on these moist and fluffy apple muffins. Bursting with cinnamon and studded with pecans, these are the muffins that I’ll be enjoying all season long.
Whole Wheat Muffins Base Recipe
I love baking with whole wheat flours whenever possible. Not only are they naturally more flavorful, but they are a rich source of dietary fiber, protein, and nutrients.
While I’m not a stickler to whole grain baking, particularly when it comes to celebration cakes and cookies, whole wheat flour is my go-to choice for everyday baking, especially for quick breads and muffins. These are easy swaps that any home baker can make!
These apple cinnamon muffins are prepared withBob’s Red Mill Organic Whole Wheat Flour. I always have a bag of this flour in my pantry.
Healthy Apple Muffins Recipe
While I often turn to Bob’s Red Mill Whole Wheat Pastry Flour, which has a lower protein percentage, for baked goods, it can be harder to source and find.For that reason, I wanted to create and share an easy muffin recipe using regular whole wheat flour!
Many whole wheat recipes use a combination of whole wheat and all purpose flour. This muffin recipe uses 100% whole wheat flour.
Wheat kernels are comprised of three basic parts:germ(the embryo), bran(the kernel shell), andendosperm.Wheat germ and wheat bran are high innatural oils, nutrients, fiber, and minerals.
Apple Muffins Recipe
Due to the presence of wheat germ and bran, whole wheat flour has a slightly darker color, stronger more nuttyflavor, and higher nutritional content.
All of these factors play a role in gluten development, liquid absorption, and texture. This recipe was developed with all of these in mind.
How to Store Whole Wheat Flour: Since whole wheat flours contain the wholewheat kennel, they have a tendency to have a shorter shelf life than all-purpose flours. Unless I am going through a bag of whole wheat flour in a short period of time, I like to store my whole wheat flours in the freezer to preserve more nutrients and prolong itsshelf life.
Whole Wheat Apple Raisin Muffins
These muffins are fluffy, moist, and can be thrown together in less than 30 minutes. You’ll need just two mixing bowls, a whisk and spatula, and a standard muffin pan. Be careful not to over mix the batter.
I prefer to use muffin liners for this recipe, as it helps the muffins stay extra moist after the day of baking. When scooping the batter into the muffin tin, the batter will be slightly rounded and reach the very top of each cup.
While the muffin batter uses coconut sugar, I like to add a sprinkle of turbinado sugar just before popping these muffins into the oven. It adds shine, a touch of added sweetness, and some lovely texture to the muffins.
Apple Walnut Muffins ⋆ 100 Days Of Real Food
These apple cinnamon muffins are best enjoyed warm out of the oven (or even warmed for roughly 10-seconds in a microwave). Fragrant and fluffy, they are extra fantastic with a little spread of salted butter!
Muffins can have a tendency to develop a gummy exterior when stored (this is the moisture escaping the muffin and sitting on the surface).
, line your container with a paper towel, add the muffins in a single layer, and top with an additional paper towel layer. It works perfectly each time!
Vegan Apple Muffins (whole Wheat)
If you’re looking for more whole grain staples, be sure to try these easy blueberry muffins or my favorite whole wheat banana bread recipe!
Whole Wheat Apple Cinnamon Muffins get their fluffy and moist texture from the addition of buttermilk, grated apple, and avocado oil. Lightly sweetened with coconut sugar, infused with ground cinnamon, and studded with chopped pecans, this whole wheat muffin recipe is sure to be a hit during the fall season!
These muffins are best enjoyed warm out of the oven (*or even warmed for roughly 10-seconds in a microwave) or at room temperature. Leftovers can stored in a container at room temperature for 2 to 3 days. Tips for Success:
Apple Vanilla Muffins (with Video) ⋆ Sugar, Spice And Glitter
Serving: 1 serving , Calories: 177 kcal , Carbohydrates: 20 g , Protein: 4 g , Fat: 9 g , Saturated Fat: 3 g , Polyunsaturated Fat: 6 g , Cholesterol: 16 mg , Sodium: 241 mg , Fiber: 4 g , Sugar: 6 g
This post is sponsored by Bob’s Red Mill. Thank you for supporting brands I love and use in my kitchen. Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.This recipe for hearty, healthy apple muffins has lived on my website since 2016. I’ve made a couple slight changes over the years so they rise taller and have a stronger apple flavor. They’re wonderfully wholesome and soft, and you’ll appreciate that they’re made without any refined sugar. These are my go-to choice when I’m looking for a quick and easy healthy muffin!
Whole Wheat Flax'n Apple Muffins Recipe
Today’s muffins are adapted from my morning glory muffins, which have all sorts of goodies packed inside like gratedapple, gratedcarrot, raisins, nuts, etc. Think: carrot cake, but lightened-up.
For this apple version, we’re leaving out the gratedcarrot and switching up a couple other ingredients.To keep them on the lighter side, I use a mix of applesauce and melted coconut oil. This way the muffins keep their moist, rich texturebut aren’t weighed downwith fat.
You also need cinnamon, allspice, baking soda, baking powder, and vanilla extract. Chopped pecans or walnuts are optional, but add a little extra texture and flavor.
Apple Banana Muffins
Today’s muffin batter comes together in just 5–10 minutes with simple kitchen tools including a couple bowls, a whisk, and a muffin pan. If you’re looking for grater recommendations, I love this box grater because it’s easy to use and has held up well with regular use. If you want to make muffins with apple chunks, try apple cinnamon bread or these equally healthful apple cinnamon baked oatmeal cups instead.
You need about 2 cups of shredded apples, which is about 210g or 2 peeled apples. Feel free to leave the peel on if desired. The best apples to use in these healthy apple muffins are a sweet variety like Pink Lady, Honey Crisp, or Fuji. Or you can use 1 tart apple like Granny Smith and 1 sweet. A combination of flavor profiles can be important in baked goods, especially apple pie or apple crisp.
Again, expect a thick batter. You might think you’re doing something wrong but you’re not. This batter is extra thick and that’s expected!
Whole Wheat Apple Cinnamon Muffins
I bake muffins A LOT, usually at least once a week. They’re one of my favorite kid-friendly baking recipes and back to school recipes (easy to mix & quick to bake) and they freeze wonderfully. Banana muffins are a top choice, but these healthy apple muffins come in a close second; kids and adults LOVE them.
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.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onIt’s apple muffin time! You all really seem to love my banana muffins, pumpkin muffins and carrot muffins and the blueberry muffins in my cookbook. Today, apple muffins are joining the club.
Whole Wheat Apple Muffins Recipe
Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.
Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then. These muffins are the better of the two, by a long shot.
I based these healthy apple muffins off my carrot muffins, replacing grated carrots with fresh apple, and replacing half of the Greek yogurt with applesauce.
Lemon Muffins » Dassana's Veg Recipes
I think it’s time for another! Please let me know how you like these muffins in the comments. I love hearing from you.
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
…and they are not interchangeable. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story).
Cinnamon Apple Muffins Recipe
This recipe relies on a combination of baking powder and baking soda to produce light and fluffy muffins. For ideal results, always follow the recipe and measure carefully.
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your
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