Whole Wheat Apple Cinnamon Muffins Beth Warren Nutrition
Title : Whole Wheat Apple Cinnamon Muffins Beth Warren Nutrition
PDF summary : Whole Wheat Apple Cinnamon Muffins. Serves 12 A delicious alternative to high calorie, artificially sweetened muffins. A breakfast muffin the whole family .
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Whole Wheat Apple Cinnamon Muffins
Serves 12 A delicious alternative to high calorie, artificially sweetened
muffins. A breakfast muffin the whole family can enjoy!
© 2017 Beth Warren Nutrition, LLC. All Rights Reserved. By using this site, you agree to our terms of service.
I N G R E D I E N T S
I N S T R U C T I O N S
1½ cups white whole-wheat flour
Preheat the oven to 350 degrees.
1 tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
2 eggs
â…“ cup pure maple syrup
â…“ cup almond milk, unsweetened
2 tablespoons coconut oil
1 cup shredded apple, about 2 apples
Combine all the "dry" ingredients in large
mixing bowl. Stir lightly just to combine.
In a separate bowl, crack open the eggs and
whisk together. Add in the syrup, milk,
coconut oil and whisk to combine.
Add the wet ingredients into the dry
ingredients while lightly whisking (don't over
mix).
Fold in the apple and hazelnuts.
Add 1 tablespoon of the mix into each mini
muffin spot (you can use a paper liner or use
a silicon based mini muffin holder).
(shredded with simple cheese grater)
Batter should make 3 - 12-mini muffin trays.
¾ cup chopped hazelnuts
Bake for 18-20 minutes.
By The Warren Family
© 2017 Beth Warren Nutrition, LLC. All Rights Reserved. By using this site, you agree to our terms of service.
