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apple muffins on plate with green apples

100% Whole Grain Apple Muffins

  • Author: Casey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: California
  • Diet: Vegetarian

Description

Although these muffins are made with all whole grain ingredients and two whole apples, they still make for a decadent, buttery, toothsome bite. 

Ingredients

Scale

For the Topping: 

  • 1/2 cup oats
  • 1/4 cup whole wheat flour
  • 3 tablespoons butter, softened
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon whole wheat bulgur
  • 1 tablespoon sesame seeds
  • 1 tablespoon hemp hearts
  • 1/4 teaspoon kosher salt 

For the Muffins: 

  • 1 1/4 cup whole wheat flour
  • 2 tablespoons almond flour
  • 1 tablespoon wheat germ
  • 1 tablespoon sesame seeds
  • 1 tablespoon whole wheat bulgur
  • 1 tablespoon hemp hearts 
  • 1 tablespoon rolled oats 
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup brown sugar 
  • 1/4 cup turbinado sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons melted, unsalted butter
  • 1/3 cup maple syrup 
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 egg white 
  • 1 teaspoon vanilla 
  • 2 large green apples, peeled

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease or spray 12 nonstick muffin cups. 
  2. Using your hand or a fork, combine all ingredients under “for the topping” until they form coarse crumbs. Set aside. 
  3. In a small skillet on medium low, add the wheat germ and toast until it turns just slightly brown and develops a nutty aroma. Remove from heat immediately and place in a large bowl. 
  4. In that large bowl, add the rest of the dry ingredients under “for the muffins:” whole wheat flour, almond flour, sesame seeds, whole wheat bulgur, hemp hearts, rolled oats, cinnamon, baking powder, baking soda, brown sugar, turbinado sugar, and salt. Mix until blended.
  5. In a medium bowl, add all the wet ingredients from “for the muffins:” melted butter, maple syrup, buttermilk, canola oil, egg white, and vanilla. Whisk until blended. 
  6. Using a box grater, grate your apples. 
  7. Add the wet ingredients to the large bowl with the dry ingredients and mix just until blended. Fold in the apples and any juices they might have produced. 
  8. Divide the batter among your 12 muffin cups. You can fill them fairly liberally, as they do not rise much (I filled mine about 3/4 full). Then, divide the crumb topping evenly among the muffins. 
  9. Bake for 20 minutes, or until a toothpick comes out clean. Cool on a wire rack. When the muffins are cooled, run a knife around the edges of each muffin and pull them out. They should come out neatly.
  10. Eat your muffins in two days, or freeze and reheat in the air fryer.  

Notes

This ingredient list looks really complicated, but it can be altered in so many different ways. For the “add ins,” I chose to use whole wheat bulgur, sesame seeds, hemp hearts, and wheat germ, but feel free to use what you have on hand: millet, grated toasted coconut, chia seeds, poppy seeds, ground flax meal, flax seeds, bran, or bee pollen could all work well. 

When it comes to the honey and maple syrup, they’re interchangeable with each other and with sucanat, brown rice syrup, and agave as well. 

Turbinado sugar is one of my favorites, but you could opt to use regular sugar or even more brown sugar, if desired. 

I’ve used both olive oil and canola oil in this recipe and have found both to be good. 

I don’t recommend using whole wheat pastry flour of all-purpose flour for this recipe. 

Keywords: vegetarian, muffins, apple, apple muffins, whole wheat, dessert, snack, bakery, baking, sweets, healthy, healthy-ish

Find it online: https://pithandrind.com/100-whole-grain-apple-muffins/