Is there anything more magical than the combination of apples and cinnamon in the fall? These apple cinnamon muffins are filled with all of the delicious fall flavors we love, plus amazing whole grains!
Grains have 3 major important layers: the bran, the endosperm, and the germ. Whole grains are products that use all three major parts of the grain.
The bran layer of grains contains fiber. Fiber has been shown to improve bowel movements and heart health.
The endosperm contains starch. Starch = energy! Children need energy to grow, play, and learn.
The germ layer contains essential oils and vitamins. These are important for growth and development.
While this apple cinnamon muffin recipe uses some enriched flour to help keep the texture light, a larger portion of the flour comes from whole wheat flour.
Start your apple cinnamon muffins by preheating the oven to 375 degrees. In a large bowl, combine the whole wheat flour, all-purpose baking soda, salt, brown sugar, and granulated sugar.
In a separate bowl, combine eggs, vegetable oil, vanilla extract, unsweetened applesauce, and plain yogurt.
Create a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Be careful not to over mix. Over mixing can make muffins tough.
Line a standard muffin pan with paper muffin cups. Using a #16 scoop or a 1/4 cup measuring cup, scoop batter into the muffin cups.
Bake apple cinnamon muffins for 17-20 minutes. Allow muffins to cool in the pan for 5 minutes. Remove and place on a wire rack to cool completely.
If you prefer to turn these into mini apple cinnamon muffins, use a #40 scoop and scoop batter into well-greased mini-muffin pan wells. Bake for 10 minutes, or until a tooth comes out clean. These are perfect for tiny toddler hands!
One of my favorite things about these muffins is that they are super versatile! On some mornings, we like to add whole chucks of apples. Others we might add pecans. For a special treat, sprinkle a little cinnamon and sugar on the tops before baking for a nice crunch and extra cinnamon flavor!
We hope you enjoy these delicious (and healthy) treats as much as we do!
Looking for more apple recipes? Check out our apple cinnamon baked oatmeal!
Apple Cinnamon Muffins
- 1 cup Whole Wheat Flour
- 3/4 cup All-purpose flour, enriched
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon, ground
- 1/3 cup Brown sugar
- 1/3 cup Granulated sugar
- 2 each Large eggs
- 1/2 cup Vegetable oil
- 1 tsp Vanilla extract
- 1.5 cups Applesauce, unsweetened
- 1/4 cup Plain yogurt, nonfat
- Preheat oven to 375 degrees.
- In a bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, brown sugar, and granulated sugar.
- In a separate bowl, combine eggs, vegetable oil, vanilla extract, applesauce, and plain yogurt.
- Create a well in the middle of the dry ingredients.
- Pour wet ingredients into the well. Stir until just combined.
- Line a standard muffin pan with muffin cups.
- Using a #16 scoop or a 1/4 cup measuring cup, scoop batter into the muffin cups.
- Bake muffins for 17-20 muffins.
- Remove muffins from the oven and allow them to cool in the pan for 5 minutes.
- Remove muffins from pan and allow them to completely cool on a wire rack.
- Muffins can be enjoyed warm or at room temperature.