APPLE CINNAMON WHOLE WHEAT MUFFIN WITH HONEY
This Apple Cinnamon Whole Wheat Muffin With Honey combines the warmth of cinnamon with fresh apple chunks for a comforting and autumn-inspired snack. This Apple Cinnamon Whole Wheat Muffin With Honeyis made with whole wheat flour, cinnamon, baking powder and lightly sweetened with honey. This muffin is a nutritious and filling treat that’s perfect for breakfast or a snack. The diced apple adds natural sweetness and moisture, while almond milk keeps the muffin soft and tender. This easy-to-make and portion-controlled recipe is a great way to satisfy your muffin cravings without excess calories. Ready in under 20 minutes, this single-serve Apple Cinnamon Whole Wheat Muffin With Honey is high in fibre and filled with the classic flavours of apple and cinnamon.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall, Halloween, Thanksgiving
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Fibre, Low / No Sugar, Vegetarian
DISH TYPE
Cupcake
INGREDIENTS
The following ingredients are required for the preparation of Apple Cinnamon Whole Wheat Muffin With Honey:
- 30 grams | 1.06 ounces | ¼ cup whole wheat flour
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
- 75 grams | 2.65 ounces | ½ small apple, diced
- 15 millilitres | 0.51 fluid ounces | 0.06 cups almond milk
- 7 grams | 0.25 ounces | 1 teaspoon honey
- 1 gram | 0.04 ounces | ¼ teaspoon cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 195 kilocalories
- Fat: 3.9 grams
- Saturated Fat: 0.5 grams
- Carbohydrate: 36.9 grams
- Sugar: 14.3 grams
- Fibre: 3.5 grams
- Protein: 5.3 grams
- Sodium: 66 milligrams
- Calcium: 48 milligrams
- Iron: 1.1 milligrams
- Potassium: 226 milligrams
PREPARATION
- Preheat Oven: Preheat your oven to 180 degrees Celsius and prepare a small ramekin or muffin cup by lightly greasing it or lining it with parchment paper.
- Combine Dry Ingredients: In a small bowl, mix the whole wheat flour, baking powder, and cinnamon. Stir to distribute the ingredients evenly.
- Add Wet Ingredients: Add the almond milk, honey and diced apple to the dry ingredients. Stir until everything is just combined to avoid over-mixing, which could make the muffin dense.
- Bake: Spoon the batter into the prepared ramekin, filling it evenly. Bake for 12 to 15 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
- Cool And Enjoy: Allow the muffin to cool for a few minutes before serving. Enjoy warm on its own or with a bit of almond butter for added richness.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some tips for the preparation of an Apple Cinnamon Whole Wheat Muffin With Honey:
- Dice Apples Finely: For even baking and a soft texture, chop the apples into small and even pieces.
- Avoid Over-Mixing: Stir the batter just until the ingredients are combined to keep the muffin light and fluffy.
- Test For Doneness: Insert a toothpick into the centre to check. It should come out clean when the muffin is ready.
VARIATIONS
- Add Nuts: Stir in ½ teaspoon chopped walnuts or almonds for a bit of crunch.
- Sweetener Substitute: Use maple syrup instead of honey for a vegan-friendly option.
- Spice Boost: Add a pinch of nutmeg or ginger for extra warmth and spice.
- Topping Idea: Sprinkle a pinch of oats or a dusting of cinnamon on top before baking for added texture and flavour.
PREPPING AND STORAGE
- Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 2 days.
- Freezer: Wrap the muffin tightly in plastic wrap and freeze in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm briefly in the microwave before serving.
