Whole wheat Apple Cinnamon Muffins make a delicious breakfast!
Happy Monday! How about some Apple Cinnamon Muffins?
It’s been a quiet week over here on the blog; I decided to take a few days off from writing in order to focus on other things, but I’m back at it as of today. (That is, until we are in the midst of moving to our new house. Then I may need to take another break.) 🙂
Spring is rapidly approaching here in the sunshine state, and I can’t say I’m too mad about it. Although, I was hoping that the temperatures would hover in the 60s and 70s for awhile before jumping up to 85 degrees. Ick. But there you go.
I’m ready for some beach days! Now if only I could convince my husband to go to the beach… Hmmm… Anyone want to go to the beach with me? I’m not above bribing people with cookies. 😉
Apple Cinnamon Muffins
- 2 3/4 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 cup Sucanat (whole cane sugar)
- 1/3 cup pure maple syrup
- 3/4 cup unsweetened applesauce
- 1/4 cup olive oil
- 1 1/2 cups plain Greek yogurt
- 1 1/2 cups peeled, chopped apples
Preheat oven to 375 degrees Fahrenheit. Grease or line 2 dozen muffin cups and set aside.
In a medium sized bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a larger bowl, blend Sucanat, maple syrup, applesauce, olive oil, and yogurt. Add dry ingredients to wet and mix well. Fold in apples.
Fill muffin cups 3/4ths full. Bake for 15-17 minutes or just until edges of muffins are turning golden.
~K in the Kitchen