Whole Wheat Apple Chunk Muffins

My daughter and I have been baking far too much while we’ve been out here in Colorado. I usually come back 5 pounds lighter from all the exercising I do but this year I’m afraid I may come back 5 pounds heavier. At any rate we’re having fun and that’s all that counts.

Yesterday I summitted my first 14,000 ft. mountain and although I was exhausted we decided since we had some extra apples that we would attempt to make some Whole Wheat Apple Chunk Muffins.

After viewing many recipes and some of my own that I created, I came up with this one. This recipe is sweeter than the previous Whole Wheat Banana Oat Muffins that I posted so feel free to reduce the amount of sugar if you feel it necessary. However, everyone in my family loved these. The extra brown sugar topping puts these over the top plus they are moist and delicious! I think you’ll love them!

Whole Wheat Apple Chunk Muffins
(makes 6 large or 12 regular size)

Dry Ingredients:

1 tsp. cinnamon
1 3/4 cup whole wheat flour
1/2 cup sugar
1/4 cup brown sugar plus additional for topping
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

1 Tbsp. honey
2 eggs
2/3 cup vanilla yogurt (used Light & Fit by Dannon)
1 1/2 cup peeled, seeded and chopped Granny Smith Apples, 1/4 inch chunks
1/2 cup natural applesauce

Mix dry ingredients together.

Mix wet ingredients together then add apple chunks. Blend wet and dry ingredients together.

Pour into muffin tins coated with non-stick spray. Sprinkle tops of raw batter with brown sugar.

Bake at 400 degree for approximately 20-25 minutes or until toothpick inserted comes out clean.

*Note: Do not slice apples until both dry and wet ingredients have been prepared. This will avoid the apples turning brown.

Enjoy!