Whole Wheat Apple Muffins

Whole Wheat Apple Muffins

87 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  JJOHN32

“A delicious low-fat muffin. Children love them. If desired, add a few raisins and/or some chopped nuts.”

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Adjust Servings

Original recipe yields 12 muffins



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  2. Lightly beat egg whites.
  3. In a separate bowl mix dry ingredients thoroughly.
  4. In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
  5. Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

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Reviews (87)

Rate This Recipe


not bad at all - I read some of the reviews before making it so I added a whole egg instead of 2 whites and a 1/2 cup of sugar istead of the 1/4 cup of honey - turned out great!



I really enjoyed this recipe. I used 1/2 cup of sugar instead of honey (none in the pantry = / ) and 1/2 cup of applesauce instead of the vegetable oil (for healthier AND added apple flavor!) Also, I added one packet of instant oatmeal (to boost protein and texture!). After filling the muffin cups i made a mixture of - 2 TBS butter substitute (melted), - 2 TBS brown sugar, 1/4 cup granola cereal and sprinkled on top to make a sort of crunch topping. The turned out very tasty! A bit denser and less moist than a normal muffin, but c'mon people! It's a VERY healthy recipes, don't expect it to taste like the 800 calorie starbucks muffin! I will definately make them again!

Nathan Shubert

Nathan Shubert

This really is a good recipe. I've been using it as a base recipe for muffins. For raisin bran muffins, I substituted half of the flour for bran and switched the apples for raisins. I also put much more cinnamon in there. Another variation I enjoyed was substituting half of the flour for corn meal and using bluberries instead of apples. Omit the cinnamon in this variation. Add some vanila instead. I've been making these muffins vegen by using soy milk and a vegen egg replacer. Works very well. One other thing I found is that the recipe is really small. I like having larger muffins with a nice size head on them. I either double or tripple this recipe. A very good recipe and an excelent place to start creating your own muffins.

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Amount Per Serving (12 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet



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Whole Wheat Blueberry Muffins


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Zucchini Muffins