Apple Cinnamon Whole Wheat Muffins

  • Yield 12 servings

Jessica Merchant


1 cup all-purpose unbleached flour
1 cup whole-wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups peeled and shredded apples
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup shredded coconut (optional)
1/2 cup chopped walnuts or pecans
1/2 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
2 whole eggs
Nonstick cooking spray


  1. Preheat oven to 350F. Spray 2 muffin tins with nonstick cooking spray.
  2. Combine flours, sugar, baking soda, cinnamon and salt in a large bowl. Add apples, carrots, raisins, walnuts, coconut, if using, and walnuts. Mix well. Add oil, milk, vanilla and eggs. Stir until just moist. Fill muffin cups half full. Bake  20 to 25 minutes, until tops spring back when lightly pressed. Remove from muffin tins and let cool.



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