You’ll find no guilt in the ingredients of these whole wheat apple walnut muffins!
Whole Wheat Apple Walnut Muffins
- 1 c flour
- 1 1/2 c whole heat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon, divided
- 1/3 c coconut oil
- 1 egg
- 1 tsp vanilla
- 1/2 c brown sugar
- 2 Tb unsalted butter
- 3 Tb sugar
- 1 c buttermilk, or 1 c milk + 2 tsp lemon juice
- 1/2 c walnuts, finely chopped
- 1 1/2 c diced apple, unpeeled
- To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers, and set it aside for now.
- In a bowl, combine the flours, baking soda, baking powder, salt, 1/2 teaspoon of the cinnamon and the nutmeg. Stir those together and set aside for the time being.
- In a mixing bowl, combine the coconut oil and egg. Beat these together with the wire whisk attachment of your mixer, for one minute.
- Add in the vanilla and brown sugar. Beat these all together on high speed until the mixture is fluffy and the coconut oil is incorporated as much as possible – about 2 minutes.
- While those are mixing, combine the butter, sugar and remaining half teaspoon of cinnamon in a small skillet or saucepan. Heat these over medium low heat until melted together and bubbling. Let it bubble for about a minute and turn off the heat.
- Now that your creamed mixture is done, time to add in half of your dry ingredients. Mix those until just combined, then you will need your buttermilk. NOTE: If you don’t have buttermilk on hand, combine 1 cup of milk with 2 teaspoons of lemon juice. Stir those together and let them sit for about 30 seconds – tadaa! Buttermilk substitute!
- Mix in half of the buttermilk, then the final half of the dry mixture, followed by the last of the buttermilk. Mix until just combined.
- Fold the chopped walnuts and apple bits into the muffin batter.
- Scoop the batter into the prepared muffin pan, dividing the batter as evenly as possible.
- Now for your bubbly goodness. Spoon a little of the sugary mixture on top of each muffin.
- You’ll put about 3/4 of a teaspoon or so. Again, just divide it as evenly as possible among the muffins.
- Bake the muffins for 14-16 minutes, or until they test done in the center with a toothpick.
- Serve your muffins warm or room temperature.
Nutritional information is auto-generated and the accuracy is not guaranteed.
God is our refuge and strength, A very present help in trouble. Therefore we will not fear, though the earth should change And though the mountains slip into the heart of the sea.