Whole Wheat Apple Cinnamon Mini Muffins
When you want a muffin, but you don't want all of the calories, these little mini muffins are a wonderful addition to your breakfast or brunch. The sweetness of the muffins will come from the apples you use. In this batch I used Granny Smith, but if you want a sweeter muffin, try Fuji or Pink Lady apples. Whole wheat, no added refined sugars, but not too dense or dry. Just right!
- 2 Cups Whole Wheat Flour
- 2 teaspoon Baking Soda
- 1 Tablespoon Cinnamon Ground
- 1 teaspoon Allspice
- 1/2 teaspoon Salt
- 1/2 Cup Pecans Chopped and Toasted
- 3 Large Eggs
- 2/3 Cup Maple Syrup
- 1/3 Cup Coconut Oil Melted
- 2 teaspoons Vanilla Extract
- 2 Cups Apple Finely Chopped (app. 2)
- 1/3 Cup Applesauce, Unsweetened
Preheat oven to 350. Line a Mini Muffin pan with liners. Assemble your ingredients.
In a large bowl, stir together flour, baking soda. cinnamon, allspice, salt and pecans.
In a medium bowl, whisk together the eggs, maple syrup, coconut oil applesauce, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients, blend, then add apples to the mixture. Fold the apples in gently. Sprinkle additional cinnamon on top, if desired.
Spoon batter into liners, filling the cups fully (batter doesn't rise much). Back for 11 - 13 minutes or until a toothpick inserted in the center comes out clean. Let rest in the muffin pans for 3 minutes, then cool completely on a wire rack.
Muffins keep at room temperature for a few days. For longer storage, refrigerate. Muffins can be frozen for up to 3 months, thawing in the refrigerator, then bringing to room temperature.