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WHOLEGRAIN APPLE CINNAMON MUFFIN
05

WHOLEGRAIN APPLE CINNAMON MUFFIN

NUTRITION
HEALTHY RECIPES
Mar 03, 2025

WHOLEGRAIN APPLE CINNAMON MUFFIN

This Wholegrain Apple Cinnamon Muffin is a soft, moist and nutritious baked treat that’s perfect for breakfast, a snack or a light dessert. The combination of whole wheat flour, freshly grated apple, warm cinnamon and natural honey provides a well-balanced mix of fibre, natural sweetness and comforting flavours. The addition of yoghurt, baking powder and melted butter ensures a tender crumb, while a pinch of salt enhances the taste. This single-serving muffin is an excellent option for those craving homemade goodness without baking an entire batch. The warm aroma of cinnamon and apple makes it a delightful treat for cool mornings or cosy afternoons. Whether enjoyed fresh out of the oven or stored for later, this quick and easy muffin is a must-try for anyone looking for a healthier alternative to traditional baked goods.

RECIPE CATEGORY

Breakfast, Snack, Dessert

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Bake, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Brunch, Family Treat, Comfort Food, Autumn Baking

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian

DISH TYPE

Muffin

INGREDIENTS

The following are the ingredients we need to prepare this Wholegrain Apple Cinnamon Muffin:

  • ¼ cup whole wheat flour
  • ½ apple, grated
  • ¼ teaspoon cinnamon
  • 1 tablespoon honey
  • ¼ teaspoon baking powder
  • 1 tablespoon yogurt
  • 1 tablespoon milk
  • ½ teaspoon melted butter
  • Pinch of salt

FULL NUTRITIONAL INFORMATION

  • Calories: 140 kcal
  • Carbohydrates: 28g
  • Protein: 3g
  • Fats: 3g
  • Fibre: 3g
  • Sugar: 10g
  • Sodium: 50mg

PREPARATION

  • Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone baking cup.
  • Prepare the apple: Grate half an apple and set it aside. Ensure it is finely grated to blend well into the batter.
  • Mix the wet ingredients: In a bowl, combine honey, yoghurt, milk and melted butter. Stir well until smooth.
  • Combine the dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon and a pinch of salt.
  • Incorporate the grated apple: Add the grated apple to the wet mixture and mix well to distribute it evenly.
  • Mix the batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing to maintain a light texture.
  • Fill the muffin cup: Pour the batter into the prepared muffin tin, filling it about ¾ full.
  • Bake the muffin: Bake the muffin for 15–18 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
  • Cool before serving: Allow the muffin to rest in the tin for a few minutes before transferring it to a wire rack to cool completely.

PREP TIME

5 minutes

COOKING TIME

15–18 minutes

TIPS

  • Use a sweet apple variety: such as Honeycrisp or Fuji, for a naturally sweeter muffin.
  • Do not over-mix the batter: Stir just until combined to avoid a dense texture.
  • For extra moisture: Squeeze a little lemon juice over the grated apple to prevent browning and enhance flavour.
  • Make it crispier on top: Sprinkle a light dusting of cinnamon and a few oats before baking.
  • Ensure even baking: Use the middle rack of the oven for the best results.

VARIATIONS

  • Dairy-Free: Swap yoghurt and milk with almond, coconut or oat milk.
  • Vegan: Use maple syrup instead of honey and a plant-based yoghurt alternative.
  • Gluten-Free: Replace whole wheat flour with oat flour or a gluten-free blend.
  • Nutty Addition: Stir in a teaspoon of chopped walnuts or pecans for a crunchier texture.
  • Chocolate Twist: Add a few dark chocolate chips for a sweeter variation.

PREPPING AND STORAGE

  • Refrigeration: Store the muffin in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freezing: Wrap the muffin in cling film or store it in a ziplock bag. Freeze for up to 1 month.
  • Reheating: Warm in a microwave for 15–20 seconds or a low-temperature oven for a crispier texture.

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