Whole Wheat Apple Cinnamon Mini Muffins

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Everything small is cute for some reason.  Food, toys, tiny little solar panels that some kids were using for a science project.  Basically if it comes in a small package, it just seems better for some reason.  Mini cupcakes, personal sized pies, mini cakes, oh yeah, I guess thats a cupcake too.  These muffins I have made happen to be in a smaller form, but still bring on delicious flavor.

While fall is over, apples are abundant where I live.  They are delicious with that juicy sweetness, and they are even better paired with cinnamon.  The two flavor work wonderfully in these mini muffins, and make an amazing breakfast.

These muffins are so light in texture, and are almost cupcake like.  You wouldn't even realize they are whole wheat!  Some whole wheat baked goods tend to be denser than others made with white flour, but they are so soft and moist, that you can't tell the difference.

My whole wheat apple cinnamon mini muffins are perfect for breakfast, and can make a great snack two.  They are not overly sweet, and are so light in texture.  The best part, they only require ten ingredients, most of which are ingredients that you have, and have a short nine too ten minute baking time.  Just remember that good things come in small packages.

Whole Wheat Apple Cinnamon Muffins

Prep Time: About 10 minutes

Cook Time: About 10 minutes

Serves: Makes Around 3 1/2 Dozen Mini Muffins

Ingredients

  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup milk
  • 1/2 cup unsweetened apple juice (see note below)
  • 1/4 cup water
  • 1 1/2 cups whole wheat flour
  • 1/4 cup + 2 tbsp sugar
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 3/4 cup chopped apple (cut into very small pieces)

Preheat your oven to 350 degrees.  Grease 4 mini muffin trays (or bake them in batches), and set aside.  In a bowl, whisk together the eggs and oil.  Then add in the milk, apple juice, and water, and stir to combine.  Whisk in the flour, 1/2 cup at a time until fully incorporated.  Stir in the sugar, cinnamon, and baking soda, and whisk until the batter is smooth.  Mix in the chopped apple.  Add one tablespoon of batter into each cup of the muffin tin, and bake for 9-10 minutes or until done in the middle.  A toothpick should come out clean in the center.  Let cool before removing from the muffin tins, and serve.

Note: I used the unsweetened honey crisp apple cider from Trader Joe's, which is pure unsweetened apple juice.  I have not tried using sweetened apple juice, so I am unsure of the results.