These Wholemeal Apple Muffins will have your kids saying ‘yum!’. Extra light and moist, these whole wheat muffins are bursting with sweet apple flavour, perfectly scented with cinnamon, with a golden crust! Lightly sweetened with a little maple syrup, and kept lovely and moist with olive oil, your kids will love these freezer-friendly muffins for breakfast, in their lunch box or as an after school treat!
Both my little darlings must be going through growth spurts because they won’t stop eating. So far this week they have devoured a batch of vegetable fritters, an entire roast chicken, a batch of breakfast cookies and have made quite the dent in this batch of gorgeously golden and wonderfully nutritious wholemeal apple muffins.
These muffins are not only delicious but contain no processed sugar (sweetened instead with a little maple syrup and cinnamon) and are a simple to prepare. Grace and I had these apple studded babies in the oven in less than ten minutes. These muffins are also loaded with fruit, the batter contains two diced apples plus another apple sliced thinly and nestled on top of each muffin.
Once baked I opted to store the muffins in the refrigerator as they contain so much fruit and have a much longer shelf life when kept cool. I have also had great success freezing these muffins. Simply wrap individual muffins, pop into a freezer safe container and stash in the deep freeze for up to three months.
Along with a little fresh fruit these apple loaded wholemeal muffins make the perfect baby led weaning breakfast or morning tea and are a great addition to any lunch box.
To create your own batch of wholemeal apple muffins follow these simple steps…
Begin by preheating your oven to 180 degrees celsius (350 F) and line a 12 hole muffin tin with papers.
Place the eggs, yoghurt, oil, vanilla and maple syrup into a large mixing bowl and whisk to combine.
Add the flour, almond meal, baking powder and cinnamon and whisk until just combined. Do not over mix.
Gently fold through the diced apple.
Use a 1/4 measuring cup (or an ice cream scoop) to ladle the batter into the prepared tin and top each muffin with a slice of apple.
Bake for 15 minutes or until golden and cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).
Allow to cool for a few minutes then remove the muffins from the tin and place on a wire rack to cool completely.
Serve alongside wedges of fresh apple for a perfect baby led weaning morning or afternoon. We also love these apple studded darlings for breakfast. Enjoy x
MORE KID-FRIENDLY MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
blueberry lemon and poppy seed muffins
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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wholemeal apple muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Wholemeal Apple Muffins will have your kids saying ‘yum!’. Extra light and moist, these whole wheat muffins are bursting with sweet apple flavour, perfectly scented with cinnamon, with a golden crust! Lightly sweetened with a little maple syrup, and kept lovely and moist with olive oil, your kids will love these freezer-friendly muffins for breakfast, in their lunch box or as an after school treat!
Ingredients
- 1 cup (250 ml) yoghurt
- 3/4 cup (180 ml) lightly flavoured olive oil (or cold pressed macadamia nut oil)
- 2 eggs
- 1/2 cup (125 ml) maple syrup
- 1 teaspoon vanilla extract
- 1 cup (125 grams) plain wholemeal flour
- 1 cup (110 grams) almond meal
- 2 teaspoons baking powder
- 2 teaspoons cinnamon, ground
- 2 medium apples, skin on and diced PLUS 1 apple, thinly sliced
Instructions
- Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with muffin papers.
- Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a large mixing bowl and whisk to combine.
- Add the flour, almond meal, baking powder and cinnamon and mix until just combined. Do not over mix.
- Gently fold through the diced apple.
- Use a 1/4 measuring cup to ladle the batter into the prepared tin and top each muffin with a slice of apple.
- Bake for 12-15 minutes or until golden and cooked. A skewer inserted should remove cleanly. Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
Hi, is there a substitute for Almond Meal to make the muffins lunch box friendly? Thankyou
Yes, simply replace the almond meal with an extra cup of plain flour. Happy baking x
These muffins did not work when I cooked them , even when I added additional flour. They burnt on the outside and didn’t cook on the inside .
These look delicious. Is there any way to cut back on the oil? Does it create moisture?
Yes feel free to cut back the oil if you wish. A half cup of oil should yield similar results. Happy baking x
What yougurt have you used for these? They sound delicious cannot wait to try them.
Excited to try these…thanks for the cup conversions I probably wouldn’t try them without as I really struggle to know what is best e.g. do you use the same amount for wet and dry ingredients.
Hi, I couldn’t find any maple syrup in the supermarket the other day. Is there anything I could use instead (or what is the least amount of sugar you think I could get away with? Thanks!
Have a taste of your apples to see how sweet they are and if they’re lovely and sweet I think 1/3 cup brown sugar should be plenty. If they’re a little tart perhaps 1/2 cup. Hope that helps. Happy baking! And please report back, I’d love to know how you go xxx
can I use coconut oil instead of olive oil, or will that change the flavor profile?
Hey , can I substitute all the flours with all purpose flour ? If yes can u tell me how ?
Thank you great recipes
Thanks for sharing your recipe! May I know if an electric whisk is required? For whisking the wet ingredients, how thorough must it be whisked?
Also, could I replace maple syrup with honey in the same quantity?
Hi! An electric whisk is not required, simply use a traditional whisk (or even a fork). Whisk until the wet ingredients are incorporated (a minute or 2). You can replace the maple syrup with honey, but please remember that honey is not suitable for children under the age of one. Happy baking x
Just made these – they are delicious. I substituted some ingredients as I didn’t have them so I used 2 cups of wholemeal self raising flour, coconut oil in place of the vegetable oil and honey in place of the maple syrup.
Hi,
Is maple syrup not to sweet? I made the blueberry ones yesterday but they are so sweet. My baby is only 7 months I would like to avoid added sugar if possible…
Another fantastic recipe, thank you. Made them for the third time today and added some chopped walnuts, really yummy. Also made them with my Kindergarten class and it’s a great recipe to make with kids. Bigfan of your recipes, thanks again.
Wonderful, I am so happy you’re enjoying our recipes! Happy baking xxx
Made these today as mini muffin but substitute Maple syrup with coconut sugar and veggie oil with coconut oil and turned out amazingly tastey. I hope I have enough to give it to my kiddo cause I’m finishing them fast as they are sooooo delish! Thanks for the amazing recipe as always. Xoxo
Just made these and they are yummy! I subbed wholemeal spelt flour for the almond meal to make them suitable for the lunchbox and I used coconut oil reduced to about 100g and subbed the rest with applesauce. Yummy and moist and a hit with the kids.
Was hoping to make these this morning during nap time but I’ve forgotten the yoghurt of all things! Can I substitute it with milk or will it be too runny?
Apologies for my delayed reply – milk will work too, adjust to 1/2 cup. If the mixture looks too dry add another tablespoon or two. Happy baking! X
Very successful first time! And it won’t be the last 🙂
I didn’t have any yogurt so used half a cup of milk as suggested. They were quite moist but maybe that’s because of the oil.
I used around 80ml of maple syrup instead of the full amount of 125, and they were very good, just not very sweet.
Thank you!
Not sure what went wrong but these did a lot of cooking on the outside, not so much on the inside. Any tips for getting an all round bake? Heat the pan first?