Whole Wheat Muffins with Cinnamon Roasted Apples

Healthy Whole Wheat Muffins with Cinnamon Roasted Apples! These muffins are super easy to make and are perfect for breakfast or a snack. A simple recipe with ingredients you probably already have at home.

Whole wheat muffins with roasted apples on a grey background with apples and a muffin tin in the background

Today is the first official day of autumn, and Stockholm has reacted accordingly with a grey and drizzly day.

As much as I’m dreading the dark and cold of the winter months, I must admit I’m enjoying the cooler temperatures at the moment. It’s a good excuse to cozy up with a book and a mug of tea (<– just kidding, I don’t have time for that kind of thing right now!) and what goes better with leggings and wooly sweaters than a freshly baked muffin?

Remember those Cinnamon Roasted Apples we made earlier in the week? Today we’re calling them into action in these delicious Whole Wheat Muffins!

melted butter, vanilla, maple syrup, ricotta, eggs, flour, and apples on a grey background

What goes into these whole wheat muffins?

Lots of good stuff, friends, and stuff that you’ve probably already got on hand. No trekking to the specialty hippie food stores for these bad boys!

  • Whole wheat flour – we’re using white whole wheat because it bakes up like a dream.
  • Ricotta! Never had ricotta in muffins before? Let’s change that today!
  • Melted butter. Mmmmm, butter.
  • Maple syrup. These muffins are naturally sweetened, yo!
  • Eggs. As we do.
  • Vanilla extract. Try making your own!
  • Baking soda / powder / salt. Can’t make a muffin without that stuff!
  • Cinnamon Roasted Apples. Yummy!

process shot of making whole wheat muffins

How do you make these whole wheat muffins?

If you’ve already roasted the apples (or are using another mix-in – more on that later) then this is a one-bowl situation.

All of the wet stuff goes into the bowl together. I don’t bother pre-whisking the eggs (because that dirties an extra bowl) but you can totally do that if you prefer. Basically, dump the wet stuff in together and give it a good whisk.

After that, the dry stuff goes on top. Again, I don’t pre-mix (but you totally can / probably should!) I just give it a bit of a whisk on top of the wet mix, and then stir everything in together.

batter for whole wheat muffins with roasted apples being mixed in a metal bowl

This whole wheat muffin batter is on the thicker side – that’s how it should be. Don’t worry, it’ll bake up tender AF thanks to the ricotta up in there.

Fold in your cinnamon roasted apples, then spoon the batter into parchment-lined or well-greased muffin tins, and you’re in business. A quick stint in the oven and you’ve got delicious Whole Wheat Muffins ready to go.

Package some up and send them to me, please. I’ll award a prize to the best muffin maker!

tray of whole wheat muffins with cinnamon roasted apples

Pro tips / recipe notes:

  • I don’t have / can’t find white whole wheat flour. Bummer, man. But don’t sweat it! You can substitute half regular whole wheat with half all-purpose flour, or use whole wheat pastry flour in place of white whole wheat.
  • What can I use in place of cinnamon roasted apples? Soooooo many options. These whole wheat muffins are delicious with summer berries (esp blueberries and blackberries) diced peaches, or even raisins.
  • You seem like a lazy baker. Can I sift / mix in more than one bowl? I am, and you may.
  • I don’t have parchment paper / can’t find muffin liners. No problem, just give the muffin tins a good old greasing with some butter (my preference) or oil.
  • Can I freeze these muffins? Please do! Most muffins freeze like a charm, and these are no exception.

overhead photo of whole wheat muffins with roasted apples, with apple chunks and cinnamon sticks scattered on a grey background

Hey Nutrition Lady, what’s the deal with white whole wheat flour?

Here’s the deal: regular whole wheat flour and all-purpose flour are typically milled from hard red wheat berries. Whole wheat flour contains the entire berry (bran, germ, and endosperm) while all-purpose flour has had the bran and germ removed and contains the endosperm only.

White whole wheat flour is milled from hard white wheat berries, and much like regular whole wheat flour, contains all three components of the wheat berry. The bran of the hard white wheat berry yields a lighter coloured, more tender, and sweeter-tasting flour, which is perfect for making baked goods that you want to be on the healthier side without tasting like a brick of bran.

Whole wheat pastry flour is made from soft white wheat berries, and is more tender with a lower gluten content than the hard wheat varietals.

Now you know!

a whole wheat muffin broken open in front of a tray of baked muffins with roasted apples

Other tasty muffin recipes you might enjoy:

Healthy Cherry Muffins with Dark Chocolate Chunks
Orange Earl Grey Muffins
Pumpkin Millet Muffins
No Sugar Banana Bran Muffins

a whole wheat muffin broken open in front of a tray of baked muffins with roasted apples
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Whole Wheat Muffins with Cinnamon Roasted Apples

Healthy Whole Wheat Muffins with Cinnamon Roasted Apples! These muffins are super easy to make and are perfect for breakfast or a snack. A simple recipe with ingredients you probably already have at home.

Course Breakfast, Snack
Cuisine American
Keyword Muffin
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 186 kcal
Author Katie Trant

Ingredients

  • 1/4 cup unsalted butter melted
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup the good stuff, please!
  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cinnamon roasted apples or other seasonal fruit

Instructions

  1. Preheat your oven to 180°C / 350°F. Grease a 12 cup muffin tin, or line with parchment muffin liners.

  2. In a medium bowl, whisk together melted butter, ricotta, eggs, vanilla, and maple syrup. 

  3. Add the flour, baking power, baking soda, and salt to the top of the wet ingredients, and give it a bit of a whisk, then stir the flour mixture into the wet mix until just barely combined. The muffin mix will be quite thick. Don't worry; it should be.

  4. Carefully fold in the cinnamon roasted apples. 

  5. Spoon equal amounts of the muffin mix into prepared 12 muffin cups.

  6. Place the tray into the oven, and bake for 20 - 25 minutes, rotating the pan once part way through. Muffins are done when they are puffed and golden, and a toothpick or small knife comes out clean.

  7. Cool on a wire rack.

Recipe Notes

  • Nutrition values are an estimate only.
  • I don't have / can't find white whole wheat flour. Bummer, man. But don't sweat it! You can substitute half regular whole wheat with half all-purpose flour, or use whole wheat pastry flour in place of white whole wheat. 
  • What can I use in place of cinnamon roasted apples? Soooooo many options. These whole wheat muffins are delicious with summer berries (esp blueberries and blackberries) diced peaches, or even raisins. 
  • You seem like a lazy baker. Can I sift / mix in more than one bowl? I am, and you may. 
  • I don't have parchment paper / can't find muffin liners. No problem, just give the muffin tins a good old greasing with some butter (my preference) or oil. 
  • Can I freeze these muffins? Please do! Most muffins freeze like a charm, and these are no exception. 
Nutrition Facts
Whole Wheat Muffins with Cinnamon Roasted Apples
Amount Per Serving
Calories 186 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Sodium 180mg 8%
Potassium 169mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 6g 12%
Vitamin A 5.1%
Calcium 11.2%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published October 9, 2012. It was retested, rephotographed, and updated on September 21, 2018.

Healthy Whole Wheat Muffins with Cinnamon Roasted Apples! These muffins are super easy to make and are perfect for breakfast or a snack. A simple recipe with ingredients you probably already have at home, these muffins are delicious! #muffins #wholewheatmuffins #apples #roastedapples #wholewheat #easy #recipe #healthy #baked #cinnamon #ricotta


 

Comments

  1. I’ve never tried ricotta in a muffin-this I must try!
    I saw a muffin recipe using maple syrup just yesterday and wondered, does it have to be a particular grade? I bought my jug at the farmer’s market and it is pure maple syrup, but I know sometimes the ones I see in the store have grades (A, B).
    I’ll probably try it with some pumpkin I roasted and saved in the freezer. Or sweet potato. For some reason that combo appeals today.
    Thank you!

    • There is a grading syrup for maple syrup which tells you how dark the syrup will be and thus how intense the maple flavour will end up. You can use any maple syrup you like in this recipe, so long as it’s the real stuff. Your farmer’s market jug of syrup will be perfect! Roasted pumpkin or sweet potato sounds great (and very seasonally appropriate) in this muffin. Let me know how it turns out!

  2. I am not a fan of ricotta as a cheese really, but I am very willing to forgo my unnatural prejudice as this recipe does sounds extremely nice. And the fact that you too are a food dreamer makes me connect with you even more. And as for the baking powder incident, I do that kind of thing all the time 😉

    • I don’t think you have to like ricotta to like these muffins. It gives moisture and adds to the texture, but they don’t taste particularly riccotta-ey. Let me know if you give them a go!

    • They are pretty moist! And the flour is fantastic. I can’t wait to get my hands on some more of it when I’m next back in BC. Local ingredients are the best!

  3. What a good recipe. I adore Ricotta, love it’s texture and the fact it is low fat. I am using wholewheat flour more and more now. Good idea to use whatever fruit happens to be i season. We have lots of apples going spare at our allotment at the moment, so will stick with them for now!

    • The apples are so gorgeous at this time a year, I’ve been picking up fallen ones when ever I find them. I hope you’ll use some of your allotment apples and try this recipe out!

  4. I’m back to my ingredient questions, I’m afraid!! What is wholewheat pastry flour? I’ve never heard of it.. so I’m trying to think of what I can use as a substitute, as I’m guessing I can’t find that here.. Just wholewheate flour?

    • Whole wheat pastry flour is ground from a lower gluten flour than regular whole wheat, so it’s lighter and can be used basically in the same way as all purpose flour. White whole wheat flour is essentially the same as whole wheat pastry flour.

      In Europe most flour is naturally lower in gluten (about 8%) than in North America (Canadian is about 13% and American a little less) so I treat regular whole wheat flour like whole wheat pastry flour, and if I’m making bread or something that benefits from higher gluten content I look for ‘special’ whole wheat flour, which is higher in gluten, or I add a bit of vital wheat gluten. Does that help?

  5. Really like the idea of these muffins; I’ve never thought of using ricotta in there but I can imagine that it gives them a really great texture. I have some pear muffins sitting on my kitchen counter at the moment and I only wish I’d seen this before I made them!

  6. I saw you tweet this and have left the recipe up on my computer ever since, so that I’d be sure to pick up the ingredients at the grocery store this week. We just went apple picking and I cannot WAIT to try these out!! They sound amazing!!

    • Mmmm, with fresh picked apples? Yum! Be sure to roast the whole batch if you have lots, but pick out some firmer ones for these muffins.

  7. Going to try your Whole Wheat Ricotta Muffins. Wonder whether I can use rapeseed oil instead of the melted unsalted butter?

  8. I made these today with fresh blueberries they were amazing! I also used honey since I didn’t have maple syrup, what a great recipe

  9. Katie I love your site. Do you think I could sub yogurt for the ricotta? How would it change them? Cheers from London

    • Hi Diana,

      I’m sure you could sub a nice thick or strained yoghurt for the ricotta. The texture will be a bit different since the yoghurt will be wetter, but I’m sure they will still be delicious. Let me know how they turn out!

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