These healthy apple muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for breakfast or a snack!
Servings 12muffins
Course Breakfast, Snack
Cuisine American
Ingredients
Dry Ingredients
1.5cupswhole wheat floursifted
1teaspoonbaking powder
1teaspoonbaking soda
0.5teaspooncinnamonground
0.25teaspoonnutmegground
0.5teaspoonsalt
Wet Ingredients
0.5cupunsweetened applesaucecan be homemade or store-bought
0.25cuphoneyor maple syrup for a vegan option
1largeeggroom temperature
0.5cupmilkcan use almond milk for a dairy-free option
1teaspoonvanilla extract
Add-ins
1.5cupsapplespeeled, cored, and diced
0.5cupwalnutschopped, optional
Method
Prepare the Muffin Tin
Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly and rise properly.
Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
Mix Dry Ingredients
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well blended.
Mix Wet Ingredients
In another bowl, mix the applesauce, honey, egg, milk, and vanilla extract. Whisk until smooth and well combined.
Combine Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
Fold in the diced apples and walnuts (if using) until evenly distributed.
Bake the Muffins
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for the muffins to rise.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.