Whole Wheat Apple Cinnamon Muffins
Nutrition Facts
14 Serving Per Container
Serving size 1 muffin
| Amount Per Serving | ||
|---|---|---|
|
Calories |
170 |
|
| % Daily Value* | ||
| Total Fat 7 g | 10% | |
| Saturated Fat 5 g | 24% | |
| Cholesterol 40 mg | 13% | |
| Sodium 210 mg | 9% | |
| Total Carbohydrate 26 g | 9% | |
| Dietary Fiber 3 g | 12% | |
| Sugars 12 g | ||
| Includes Added Sugars | % | |
| Protein 4 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 6% | |
| Potassium | % | |
Ingredients
- 2 cups Whole Wheat Flour (or White Whole Wheat)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- ¼ tsp All Spice
- ½ tsp Salt
- 3 Eggs
- 2/3 cup Pure Maple Syrup
- 1/3 cup Coconut Oil
- 1/3 cup Unsweetened Applesauce
- 1 ½ tsp Vanilla Extract
- 2 cups Grated Fuji Apple
Method of Preparation
Step 1
Preheat oven to 425°F. Spray muffin pan with pan release spray.
In a large bowl combine wheat flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside.
Step 2
In a separate bowl whisk eggs, maple syrup, oil, applesauce and vanilla extract.
Step 3
Pour wet ingredients into the bowl with dry ingredients. Mix to combine.
Step 4
Add grated apple and fold gently until well combined.
Step 5
Scoop into muffin pan.
Step 6
Bake for 5 minutes at 425°F. After 5 minutes, reduce temperature to 350°F.
Bake for an additional 15 minutes or until a toothpick comes out clean.
Step 7
Let cool for 5 minutes. Then transfer to a baking rack to cool completely.
