• Prep Time: 30 mins
  • Cooking Time: 24 mins
  • Serves: 15

Whole Wheat Apple Cinnamon Muffins

  • Recipe Submitted by on

 Ingredients List

  • 2 cups whole wheat flour (spoon & leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup Diamond of California chopped pecans
  • 3 large eggs
  • 2/3 cup pure maple syrup (not breakfast syrup, the real stuff)
  • 1/3 cup vegetable, canola oil, or melted coconut oil
  • 1/3 cup smooth unsweetened applesauce
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups shredded/grated apple (about 2 apples)


Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner.
In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

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