Today I’m sharing a whole wheat apple and cinnamon muffins recipe. Because it is fall, I really like to make pumpkin recipes and apple recipes. Plus, this recipe uses up those apples you picked and need to use up! I really like to have these muffins for breakfast with a smoothie (I’m currently taking part in the 30-day Green Smoothie Challenge over at Simple Green Smoothies!) or as a quick after-school snack on the go. So, without further ado, enjoy this recipe, and comment down below your favorite part of fall!
Apple-Cinnamon Whole Grain Muffins: Makes 12 Muffins
- 2 cups of whole-wheat flour (or substitute another flour)
- 1 tbs. baking powder
- 1/2 tsp. salt
- 1 tbs. ground cinnamon (or more to taste)
- 3/4 cup unsweetened almond milk (or substitute organic whole milk)
- 2 eggs (I buy local eggs)
- 1/4 cup coconut oil (or substitute vegetable oil)
- 1/4 cup honey or pure maple syrup
- 1 cup chopped apples, any variety
- *optional* 2 tbs. chia seeds
- Preheat oven to 375 degrees F. Line a 12-muffin tin with muffin liners or grease with butter/coconut oil.
- Mix dry ingredients in a bowl (flour, baking powder, salt, cinnamon, chia seeds).
- Add in wet ingredients (almond milk, eggs, oil, honey) and combine.
- Fold in the apples and mix.
- Fill each muffin cup 2/3 full, and bake for 20 minutes or until golden-brown.
- Serve or freeze for later and enjoy!