Who else is looking forward to fall recipes?! These delicious apple cinnamon muffins are a great fall staple to keep on hand. Balanced with whole grains, healthy fats, and fibre– these muffins will ensure that you’re getting a balance of nutrients.
I love to suggest whole grain muffins for new moms or busy families since they are so convenient. As a busy mom, you can make them ahead of time and keep them in the freezer to take out as needed for a quick option to satisfy your hunger.
Apple Cinnamon Breakfast Muffins
Yield: 16 muffins
Ingredients:
Dry Ingredients
1 ¾ cup whole wheat flour
½ cup rolled oats
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
Wet Ingredients
¾ cup unsalted butter, melted and cooled
2 eggs
½ cup of maple syrup
½ cup of unsweetened applesauce
1 tsp vanilla extract
Additions
2 cups of diced apple
½ cup of chopped pecans
Preheat the oven to 375°F and line 2 muffin pans for 16 muffins.
In a large mixing bowl, mix the flour, oats, baking soda, salt, cinnamon, and nutmeg together until well combined.
In a separate mixing bowl, mix together the butter, eggs, maple syrup, applesauce, and vanilla until well combined.
Add the wet ingredients into the dry ingredients, mixing until fully incorporated. Fold in the chopped apple and pecans.
Divide the batter into prepared muffin tins. Bake for 18-20 minutes, until a toothpick stuck into the muffins comes out clean. Allow it to cool for about 10 minutes before transferring to a wire cooling rack.
These muffins are a great one-handed snack for busy mamas. They can also double as a quick on-the-go breakfast by having a bit more protein and fibre alongside them, such as some greek yogurt and fruit.