Holiday Recipe: Whole Wheat Apple Cinnamon Muffins
During the holiday season, life seems to get a bit hectic and it’s easy to skip meals or forget to eat for hours on end. Before you know it you’re starving and the easiest option is to grab whatever is most convenient, which usually ends up not being the healthiest option. Here come apple cinnamon muffins to the rescue! These muffins are great to make on the weekends so you have them on hand during the week as a breakfast option or a healthy snack in between meals. And the best part is that they contain NO refined sugar and are packed full of nutritious ingredients! Snack healthy this holiday season! Ingredients: (Makes 15) 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 chopped pecans 3 large eggs 2/3 cup pure maple syrup 1/3 cup 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) Directions:
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 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. 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. Allow the muffins to cool for 10 minutes in the muffin sheet.