One of my favorite things to do, especially on a Sunday before a busy week, is to make a batch of muffins. Not only does it make our house smell amazing, but it gives us a healthy snack and breakfast option for the week.
Just like my recipes for carrot muffins and blueberry lemon muffins, I swapped the all-purpose flour for white whole wheat flour to make these muffins whole grain. White whole wheat?! I know it sounds like a contradiction. White whole wheat flour is very similar to whole wheat flour in terms of nutrition. However, it’s made from wheat that lacks the major genes for bran color, so it is a lighter color. It also has a milder flavor and softer texture compared to whole wheat flour. White whole wheat flour is still considered a “whole grain” which means the bran and germ have not been removed (the parts of the grain that contain the fiber and B Vitamins). In contrast, white or refined flour, like all-purpose flour, has been stripped of the bran and germ and you are only left with the endosperm….and not too many nutrients.
Apples are a good source of both soluble and insoluble fiber which help keep our GI tract happy. They also contain a variety of antioxidants and phytonutrients including Vitamin C and flavinoids which help support our immune system and may help protect us against several types of cancer.
You can store the muffins covered at room temperature for 2 days or in the refrigerator for up to 4 days. They also freeze beautifully.
- 1 ¾ cups white whole wheat flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 medium apple, grated
- 1 cup apple, diced into ¼ inch cubes (no need to peel)
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 eggs
- ½ cup plain Greek yogurt
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 Tbsp raw sugar, for sprinkling on top
- Preheat the oven to 425 degrees and grease a 12-cup muffin tin with butter or nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
- Add the grated and chopped apple and stir well to combine.
- In a medium bowl, whisk together olive oil and maple syrup. Add the eggs and beat well to combine. Then add the Greek yogurt, applesauce and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (the batter will be thick and a few lumps are ok!)
- Sprinkle the tops of the muffins with raw sugar.
- Bake for 15-20 minutes or until the muffins are golden brown and a toothpick/butter knife inserted into a muffin comes out clean.