Whole-Grain Apple Cinnamon Muffins

Hi Everyone!

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


  1. Preheat oven to 375 degrees F. Line a 12-muffin tin with muffin liners or grease with butter/coconut oil.
  2. Mix dry ingredients in a bowl (flour, baking powder, salt, cinnamon, chia seeds).
  3. Add in wet ingredients (almond milk, eggs, oil, honey) and combine.
  4. Fold in the apples and mix.
  5. Fill each muffin cup 2/3 full, and bake for 20 minutes or until golden-brown.
  6. Serve or freeze for later and enjoy!

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