Whole Wheat Apple Muffins

Wholesome muffins made with fresh apples.

4.60 from 10 votes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 12 muffins

Preheat the oven to 375°F. Line a muffin pan with paper liners or spray with nonstick cookign spray. Wash and chop the apples into small bite-size pieces.
Measure 2 cups chopped apples into a bowl with ½ cup honey. Mix and set aside.
In a large bowl, mix the dry ingredients. 1 ¾ cups whole wheat pastry flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
In a separate bowl, mix the wet ingredients. 1 cup milk, ¼ cup vegetable oil, 1 egg.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the center. Mix until it forms a batter (do not overmix).
Add the chopped apples and gently fold them into the batter until evenly combined.
Spoon the batter into a muffin tray with paper liners. Fill up to ¾ full.
Bake for 20-22 minutes, or until a toothpick comes out clean when poked into the center of one muffin. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Refrigerate - Store in an airtight container in the fridge or at room temperature up to 3 days.
Freeze - An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin tray for 2 hours. Place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months.

The nutritional information provided is an estimate and is per serving.

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