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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Whole Wheat Apple Cinnamon Muffins Recipe

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This recipe for Whole Wheat Apple Cinnamon Muffins is from The O'Rielly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Whole Wheat Flour
1 tsp Baking Soda
1 tsp. Baking Powder
2 tsp. Ground Cinnamon
½ tsp. Allspice/Mixed Spice
½ c. chopped Pecans (optional)
3 Eggs
⅔ c. pure Maple Syrup
⅓ c. Vegetable Oil
⅓ c. smooth unsweetened Applesauce
1 ½ tsp. Vanilla extract
2 c. shredded/grated Apple (Fuji, Pink Lady)
Directions:
Directions:
Preheat oven to 450ºF.

In a medium bowl combine flour, baking soda, baking powder, cinnamon, allspice and pecans. Set aside. In a larger bowl whisk together eggs, maple syrup, oil, applesauce and vanilla. Pour dry ingredients into wet ingredients, combine. Fold in the grated apple.

Spoon batter into muffin liners/greased muffin pan, filling them to the top. Bake for 5 minutes at 450ºF then drop the temperature to 350ºF, keeping the muffins in the oven, Bake at this temp for an additional 18 minutes or until a toothpick inserted into a muffin comes out clean.
Number Of Servings:
Number Of Servings:
~15 Muffins
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Muffins remain good at room temp for a few days, then transfer to fridge up to a week. Can freeze for longer storage, but allow to thaw overnight before eating.

 

 

 

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