Skip to content

whole wheat apple muffins.

Do you ever find yourself in a snack rut?  For us it’s trail mix and honey wheat pretzels from TJ’s.

Every week.

Me:  “Emma, what do you want for a snack?”

Emma:  “What are my options?” (she’s 3)

Me:  “Pretzels or trail mix.”

Emma:  “Do we have any other options?”

Me:  “Fruit.”

Emma:  “(Sigh)…Can you give me some other options, Mama?”

Yes, Emma, I can.

So we whipped up these whole wheat apple muffins, and the recipe’s a winner at our house as a healthy snack alternative.

100% whole wheat, cinnamon, baking soda and powder…mix ’em together.

Two apples, just peel, core and chop them up.

Mix up the dry ingredients with butter, white and brown sugars, an egg and some yogurt or buttermilk (don’t buy buttermilk again!…learn how to make your own below).

Whole Wheat Apple Muffins

(18 muffins)

What You’ll Need:

2 cups whole wheat flour ($.60 at $.60/lb)

1 teaspoon baking soda (trace)

1 teaspoon baking powder (trace)

1 tablespoon cinnamon ($.66 at $.22/tsp.)

1 stick butter (1/2 cup) at room temperature ($.75 at $.75/stick)

1/2 cup sugar ($.15 at $.60/lb)

1/2 cup brown sugar ($.19 at $.75/lb)

1 egg ($.12 at $.12 per)

1 cup greek yogurt or buttermilk (I made my own buttermilk, see below)* ($.41 at $3.29/half gallon)

2 apples, peeled, cored and chopped ($.66 at $.99/lb)

Instructions:

Preheat oven to 450.  Grease muffin tins or use muffin liners.

In a medium size bowl, mix together flour, baking soda, baking powder and cinnamon.  Separately, cream together butter, white sugar and 1/4 cup brown sugar until fluffy.  Add egg and mix until well incorporated.  Add yogurt or buttermilk and mix gently.

Add dry ingredients and chopped apples to the wet mixture and gently fold together.

Divide batter among muffin cups and top with the remaining 1/4 cup brown sugar.  Bake for 10 minutes, then turn down the heat to 400 and bake another 5 minutes.  Let cool slightly in the muffin tins, then remove and cool completely on a rack.

*Ever made your own buttermilk before?  I substitute milk and vinegar or lemon juice for buttermilk.  For each cup of buttermilk, use just under a cup of milk with 1 tablespoon white vinegar or lemon juice.  Let stand for 5 minutes before adding to your recipe.

TOTAL:  $3.54 or about $.20 per muffin.

Nutrition:

152 calories per serving

5.5 grams of fat

23 carbs

3 grams protein

1 grams of fiber

Did you make this recipe?!!  Tell me what you think on Facebook or post pics of your family enjoying them!

Advertisements
3 Comments Post a comment
  1. Allie #

    can’t wait to try these! they look delish!! i just found your blog and let me tell you… LOVE IT! is there a way to print just the recipes? thanks!!

    June 21, 2011
    • Thanks Allie!! The recipe printing feature is on my list of things I want to add…hope to have something like that soon! Keep the feedback coming…I’ve been at this a whopping 3 weeks.

      June 21, 2011
  2. I like that you have chunks of apple in this recipe. I’m hoping to find/make the time to make these soon! – Janine from Toronto

    October 23, 2012

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: