Healthy Whole Wheat Apple Honey Muffins. Perfect for the Jewish holiday of Rosh Hashanah! ll www.littlechefbigappetite.com
Whole Wheat Apple Honey Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

These Whole Wheat Apple Honey Muffins are the perfect fall breakfast or snack! They're made with 100% whole wheat flour and NO butter.

Course: Bread, Breakfast
Cuisine: American
Keyword: Apple, honey, Muffins, whole wheat
Servings: 12 Muffins
Author: Rachel (littlechefbigappetite)
Ingredients
Muffins
  • 1 large apple, peeled and diced into 1/4 inch cubes
  • 1/2 teaspoon fresh lemon juice
  • 1/2 Tablespoon +1/4 cup honey, divided
  • 1/8 teaspoon + 1/2 teaspoon cinnamon, divided
  • 1.5 cups white whole wheat flour,
  • 1 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 egg whites (or 1 whole egg)
  • 4 Tablespoons avocado or canola oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Streusel Topping
  • 1 Tablespoon white whole wheat or regular whole wheat flour
  • 1/4 cup brown sugar, unpacked
  • 1 teaspoon cinnamon
  • 1 Tablespoon unsalted butter, cold and chopped into 4 pieces
Instructions
  1. Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tray with cooking spray.
  2. In a medium bowl combine the diced apple with the lemon juice, 1/2 Tablespoon honey and 1/8 teaspoon cinnamon. Set aside.
  3. In another medium bowl, combine the flour, baking soda, nutmeg, salt, and 1/2 teaspoon cinnamon. Set aside.

  4. In a large bowl whisk together the additional 1/4 cup honey, egg whites, oil, applesauce and vanilla extract. Slowly mix the dry ingredients into the wet ingredients until combined. Stir in the diced apples. Be careful not to overmix.

  5. In a small bowl combine the streusel ingredients. Use your fingers to pinch the butter pieces and form the crumbly topping.
  6. Divide the batter among the 12 muffin cups. Sprinkle each muffin with the streusel topping. Place the muffin tray on the center rack of the oven and bake for 15-17 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for at least 20 minutes and then remove them from the tray and place on a wire rack to continue to cool. Store the muffins in an air-tight container for up to 5 days.