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
Scale
- 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