Apple Cider Muffins
Apple cider muffins are soft, sweet and bursting with apple flavor. They’re also whole grain and naturally sweetened for a healthy fall breakfast or snack.
Yield: 12 muffins
Ingredients
- 1 ½ cups white whole wheat flour
- 1 cup old-fashioned oats
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup apple cider
- ½ cup honey
- ¼ cup canola oil
- 1 teaspoon vanilla
- 1 cup small chopped apples
- ¼ cup finely chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and spray with cooking spray.
- In a large bowl, combine the flour, oats, cinnamon, baking soda, baking powder and salt and stir well.
- Make a well in the center of the bowl and add the eggs, apple cider, honey, canola oil and vanilla. Mix the wet ingredients together a little and then incorporate into the dry ingredients. Stir until just combined and no streaks of flour remain. Fold in the chopped apples (and walnuts, if using).
- Divide the mixture into the muffin tins, filling each one almost full.
- Bake at 350 for 15-18 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before handling. Enjoy warm or cool completely and store for later.
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Notes
Flour: I use white whole wheat flour, but you could easily substitute the same amount of all-purpose flour. Or use a mix of all-purpose and whole wheat flour.
Oats: You’ll need regular old-fashioned rolled oats for this recipe. You could also use quick oats, but I don’t recommend substituting steel cut oats.
Canola oil: You could also try substituting melted coconut oil or butter if you prefer.
Apples: One large apple should be enough to yield 1 cup of chopped. Be sure to chop them small so you don’t have huge chunks of apple in your muffins. Any good baking apple, like Gala or Red Delicious, Braeburn, Jonagolds, Melrose, Rome and even Honey Crisp will work.
Walnuts: These are optional but a good flavor add-in for these muffins.
Vegan: To make these muffins vegan, you can try substituting 2 flax eggs for the eggs and using maple syrup or agave syrup instead of honey.
How to make healthy cream cheese frosting:
- Combine 4 oz. plain cream cheese, 2 tablespoons plain nonfat Greek yogurt, 2 tablespoons maple syrup and ½ teaspoon vanilla extract in a bowl until smooth and well mixed. Taste and add up to an extra tablespoon of maple syrup if desired.
- For a thinner frosting to drizzle, add a splash or two of your milk of choice.
- These muffins will keep, covered, at room temperature for 3-4 days. After that, you can move them to the refrigerator, where they will keep for another 2-3 days.
- You can also freeze the extras. Let the muffins cool completely. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months. I like to wrap them individually in aluminum foil before putting them into the bag. It adds an extra layer of protection.
- To thaw, just place one or more muffins in the refrigerator overnight. Serve cold from the fridge or warm in the microwave for about 15-20 seconds. Or warm directly from the freezer. Start with 45 seconds and add time (and possibly turn it upside down) as needed.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 217mg | Fiber: 3g | Sugar: 14g
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