Carrie’s Experimental Kitchen

Whole Wheat Apple Walnut Muffin Tops

Whole Wheat Apple Walnut Muffin Tops are made with wholesome ingredients and are delicious. Eat them for breakfast or an afternoon snack.  
Whole Wheat Apple Walnut Muffin Tops | www.carriesexperimentalkitchen.com
My kids hate to eat breakfast so I’m always trying to find new ways for them to take something with them and these Whole Wheat Apple Walnut Muffin Tops were perfect.
Whole Wheat Apple Walnut Muffin Tops
Made with fresh ingredients like whole wheat flour, organic brown sugar, ripe apples, applesauce, apple cider, cinnamon and walnuts, these muffins were deliciously filling and healthier than other store bought muffins. You could also make these muffins in a loaf pan, regular muffin tin or even a bundt pan to serve as a dessert for a crowd. These Whole Wheat Apple Walnut Muffin Tops are only 175 calories each and would also make a healthy after school or evening snack. ~Enjoy!
Whole Wheat Apple Walnut Muffin Tops are made with wholesome ingredients and are delicious. Eat them for breakfast or an afternoon snack.
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Whole Wheat Apple Walnut Muffin Tops
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Breakfast, Dessert
Servings: 12 Muffins
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 c . Whole Wheat Flour
  • 1 tsp . Baking Soda
  • 1/2 tsp . Salt
  • 1 tsp . Ground Cinnamon
  • 1/2 c . Brown Sugar I used Organic
  • 2 Apples cored, peeled and thinly chopped, I used Cortland
  • 2 tbsp . 2% Milk
  • 1/2 c . Applesauce
  • 1 Egg
  • 3/4 c . Apple Cider
  • 1/4 c . Walnuts chopped
Instructions
  1. In a bowl, combine the flour, baking soda, salt, cinnamon and sugar.
  2. In a separate bowl, combine the apples, milk, applesauce, egg and cider; mix well.
  3. Add the dry ingredients to the wet ingredients and mix well. Then stir in the walnuts.
  4. Pour batter into muffin top pans and bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
Recipe Notes
Calories 175, Carbs 34.5g, Fat 2.9g, Protein 4.5g, Fiber 3.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Shared on Weekend Potluck at The Country Cook 10/12/12


6 Comments

  1. Liz @ The Lemon Bowl
    October 10, 2012 at 11:54 am - Reply

    These look incredible – can’t wait to give them a go!

  2. ht.riverdale
    October 10, 2012 at 12:58 pm - Reply

    Carrie, these look great. Can you give a suggesed time for regular Muffin Size pans? Thanks!

    • Carrie's Experimental Kitchen
      October 10, 2012 at 1:46 pm - Reply

      Thank you! I would start checking them around 10-12 minutes. They will be done when the tops spring back when lightly touched or if a toothpick inserted in the center comes out clean.

  3. carpet cleaning Fargo
    October 10, 2012 at 6:01 pm - Reply

    Great looking muffins!

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