Best Whole Wheat Apple Muffins Recipes

WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• Lightly beat egg whites.
• In a separate bowl mix dry ingredients thoroughly.
• In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
• Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

BANANA NUT BREAD AND APPLE MUFFINS FROM "A.J. WHOLE WHEAT PANCAKE MIX"

Steps:

• 1. Full directions are on the box of whole wheat pancake mix, by A.J. THESE ARE WONDERFUL RECIPES, WHICH I WILL USE MANY TIMES. THEY ARE QUICK, EASY AND PERFECT.
• 2. The Apple-Walnut Muffins are made in several steps: First you measure the dry ingredients into a large bowl, and set aside.
• 3. In a medium sized bowl, mix one egg, one cup milk, one tablespoon oil, one small or individual-size serving of "Natural" apple sauce (unsweetened); and blend together.
• 4. Measure out one and one/half cups of POST Raisin Bran Cereal, and stir into the liquid ingredients.
• 5. The Granny Smith apple needs to be cored, peeled and shredded. I prefer to use one large G.S. Apple. I also use 1 cup of chopped walnuts, coarsely chopped.
• 6. Combine the wet ingredients with the dry ingredients in the large bowl and stir in the apple and walnuts.
• 7. Have a twelve-cup Medium-size muffin pan sprayed with oil, and an ice-cream scoop also sprayed with oil ready. The oven should be preheated to 425 degrees.
• 8. Scoop the batter into the muffin tin and bake for at least 25 minutes. Remove tin and let rest on the counter on a cake rack for a few minutes, then loosen muffins. Enjoy one (or two) while warm with a nice hot cup of coffee for breakfast each morning! We do!

APPLE WHOLE WHEAT MUFFINS (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
• Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
• Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.

WHOLE WHEAT FLAX'N APPLE MUFFINS

Steps:

• Blend all dry ingredients together in a bowl.
• In a seperate bowl; combine egg, oil, and milk; add dry ingredients to egg mixture and stir until JUST blended.
• Fold in apples and nuts; batter will be thick.
• Fill well greased muffin cups 2/3 full; bake at 400 degrees for 18 to 20 minutes, or until tops spring back when touched.

WHOLE WHEAT APPLE CIDER BRAN MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
• Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
• Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
• Scoop a small amount of batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.

APPLE BUTTER BLUEBERRY MUFFINS (WHOLE WHEAT!)

Steps:

• Position your oven rack to the middle notch and preheat to 400 degrees. Spray or line your muffin tins. Mix butter and brown sugar together. Add remaining wet ingrediants and mix well. In a separate bowl, combine dry ingrediants and mix well. Add wet mix to the dry mix and hand-mix, just until combined. Fold in the blueberries. Spoon into muffin tins. I like to toss a little bit of something on the tops- nine grain cereal, or steel cut oats (you might soak them in apple juice or something first so they're not so crunchy), even some plain old oats would look nice. Bake for 25 minutes (or until toothpick comes out clean) at 400 degrees on middle rack.

WHOLE WHEAT FLAX'N APPLE MUFFINS

Steps:

• Blend dry ingredients together in a bowl.
• In a separate bowl, combine egg, vegetable oil and milk.
• Add dry ingredients to egg mixture and stir until just blended.
• Fold in apples and nuts.
• Batter will be thick.
• Fill greased muffin cups 2/3 full.
• Bake at 400 degrees for 18-20 minutes or until top springs back when touched.

WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat the oven to 400.
• Grease 12 muffins cups or line a pan with paper muffin liners.
• Combine the flours, baking powder, baking soda, salt and cinnamon in a mixing bowl.
• In another bowl, cream the butter and add the sugar.
• Beat until light and fluffy.
• Add the egg and mix well.
• Stir in the buttermilk.
• Add the dry ingredients to the buttermilk mixture and fold in the chopped apples.
• Spoon the batter into the prepared muffin pan and bake for 25 minutes, or until the muffins are firm to the touch.
• Allow the muffins to cool before serving.

WHOLE WHEAT APPLE-RAISIN MUFFINS

Steps:

• Heat oven to 400 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray.
• Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make well in center.
• Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not over mix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups.
• Bake in 400 degree F oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out onto wire rack to cool.

WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

APPLE MUFFINS WITH WHOLE WHEAT BLEND

Steps:

• Place muffins cups in a muffin pan (12 medium) and preheat oven to 400 degrees.
• Measure all dry ingredients and place in large mixing bowl.
• Add all liquid ingredients and mix slowly at first, then blend in well.
• Spoon batter into muffin cups and sprinkle granola on top of each.
• Bake in middle of oven for 17-18 mins. checking to be sure they are golden brown and dry to the touch.
• Cool on a rack for a minute or more before you try one!

WHOLE WHEAT APPLE BRAN MUFFINS

Steps:

• Mix dry ingredients together.
• Add wet and mix just until blended
• Pour into a 12 muffin pan.
• Bake for 19 minutes at 425 degrees
• Let sit in the oven for 2 minutes before removing.

WHOLE WHEAT APPLE SPICE MUFFINS

Steps:

• Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside. Mix together the flours, baking powder, baking soda, salt,nutmeg and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

JERILYN'S WHOLE-WHEAT APPLE CIDER AND BLACKBERRY MUFFINS

Steps:

• Blend together oil, honey, cider and eggs. Set aside.
• In medium-size mixing bowl combine remaining ingredients except blackberries. Pour liquid mixture over dry ingredients. Blend briefly. Do not overmix. Stir in blackberries. If blackberries are frozen, do not thaw. If using fresh blackberries, dry after rinsing.
• Preheat oven to 375 degrees.
• Line 12 large muffin cups with paper cupcake liners or grease the cups. Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.