Whole Wheat Apple Muffins

  • Yield : 8 Large
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 16m
  • Ready In : 45m

Whole Wheat Apple Muffins have about 2 gram of fiber versus zero to one gram for muffins made from only white flour.

While 2 grams of fiber may not seem like much, these homemade Whole Wheat Apple Muffins also have about one-forth the sugar in most prepared muffins. A large muffin (about 3.4 oz., 95 g) has 11 grams of sugar and 7 grams of added sugar. Super-sized warehouse blueberry muffins (6 oz., 170 g) have 40 grams of sugar.

The sweetness of Whole Wheat Apple Muffins comes from the sugar in apples. For this reason, you can use sweet apples like Red or Golden Delicious, Fuji, or other sweet apples for this recipe. Sweet apples also cook faster than Granny Smith and other cooking apples.

Cook’s Tips

  • When using all-purpose flour and whole wheat flour, it is important to not over-mix the batter to prevent gluten forming and tough muffins. Pastry flour has less protein producing less gluten. Muffins made with pastry flour will be more tender.
  • Over baking also toughens muffins. Check after the minimum cooking time.
  • This recipe makes 16 to 18 small muffins.
  • Cooled muffins can be frozen in an air-tight freezer container 6 months or more.


Substitute 1/2 teaspoon (2.5 ml) of lemon extract if you do not have lemon zest.


  • 1 cup (130 g) all-purpose or pastry flour
  • 1 cup (130 g) Whole wheat or whole wheat pastry flour
  • 1/3 cup (25 g) wheat germ
  • 1/4 cup (55 g) packed brown sugar
  • 1 teaspoon (5 ml) baking powder
  • 1 teaspoon (5 ml) baking soda
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 2 large eggs, beaten
  • 1/3 cup (80 ml) low fat or skim milk
  • 1/4 cup (60 ml) vegetable oil
  • 2 cups (250 g) peeled, cored, and screwed sweet apples (2 small apples)
  • 1 tablespoon (15 ml) grated lemon zest
  • Vegetable cooking spray or paper liners

Method of Preparation

Step 1

Place rack in middle of oven and preheat oven to 400°F (290°C).

Step 2

In a large mixing bowl, combine flours, wheat germ, brown sugar, baking power, baking soda, cinnamon, and nutmeg.

Step 3

In a small bowl, combine milk, oil, and eggs. Add to dry ingredients. Stir just until the dry ingredients are moistened.

Step 4

Stir in the shredded apple and lemon zest. Spoon batter into prepared muffin pans. Fill about two-thirds full.

Step 5

Bake 16 to 18 minutes or until a wood toothpick comes out clean. Transfer muffins from pan to wire rack. Cool 10 to 15 minutes.

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Nutritional Info

This information is per serving.

  • Calories

  • Calories From Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 Large Muffin (about 3.4 oz., 95 g)