A kid-friendly breakfast or snack, these healthy apple muffins are made with whole wheat flour and naturally sweetened!
When I think back to the first month after L was born, it comes back as a haze. Of course I remember the unbelievable sense of contentment I got when I’d snuggle on the couch with L curled up on my chest and the incredible connection that we seemed to make immediately. But while it was an amazing month, the limited broken sleep and c-section recovery turned my memories into a bit of a blur.
Want to know what else I remember clearly though? The hunger. There were only a couple of hours between feedings to rest and catch up on sleep so I’d sometimes choose my bed over food. But then, I’d wake up, I’d find myself starving with limited time to digest anything. I’d need food at that moment. Even more than that, food I could likely eat while holding and/or nursing a baby.
So when my new neice was born a few weeks ago, I wanted to make something for my sister-in-law that could help with those moments of starvation when you don’t have time to think about what you are going to eat. You just need something ready and one-hand friendly. These healthy apple muffins really are the perfect solution for that kind of moment. They are full of whole grains, chopped apples and limited in sugars. In fact, I used maple syrup so there is no refined sugar at all! A healthy snack that tastes good and is quick to make and eat. It doesn’t get better than that when you have a newborn (okay, chocolate chunk cookies might be better than that).
- 118 milliliters (1/2 cup) skim milk
- 59 milliliters(1/4 cup) canola oil
- 57g (1/4 cup) fat free plain greek yogurt
- 118 milliliters (1/2 cup) maple syrup
- 55g (1 large) whole egg at room temperature
- 5 milliliters (1 teaspoon) vanilla extract
- 160g (~1 cup) white whole wheat flour
- 130g(~1 cup) all purpose flour
- 5g (1 teaspoon) baking powder
- 1g (1/4 teaspoon) baking soda
- 2g (1 teaspoon) ground cinnamon
- 1g (1/4 teaspoon) salt
- 165g (1¾ cups) finely chopped Granny Smith apples (1-2 depending on size)
- Pre-heat oven to 350 degrees; line a regular sized muffin pan with paper liners or spray with non-stick cooking spray
- In a medium bowl, whisk together wet ingredients (milk through vanilla) and set aside
- In a large bowl, whisk dry ingredients (flour through salt); form a well in center of dry ingredients and pour wet ingredients into the well
- Stir just until combined
- Fold in apples
- Distribute batter evenly in muffin pan and bake 15-20 minutes or until a toothpick comes out clean from center
- Allow to cool for five minutes before carefully removing muffins from pan; best served immediately
- Leftovers can be stored in an air-tight container at room temperature for a couple of days or in freezer for a few weeks
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I think I am going to make these! Can I sub almond milk for skim? xoxo
I haven’t tried it but it should work! Let me know how they turn out:-)
These muffins look amazing! Perfect for the fall!
Thanks, Cathleen!