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Home » Recipes

Apple Walnut Muffins

Whole-Wheat Apple Walnut Muffins on 100 Days of #RealFood

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The other day my 9-year-old was hungry for a snack, and after rummaging through the kitchen she said, "Mom, do we have any muffins anywhere?" That girl loves some muffins, and if she's really hungry she'll try to eat two in a row (or even three!) some days. So she was thrilled today when she came home from school and said, "What smells so good?" and I explained that it was a new muffin creation in the oven ...Apple Walnut Muffins!

Whole-Wheat Apple Walnut Muffins on 100 Days of #RealFood

Apple Walnut Muffins

With fall upon us and apples in season this Apple Walnut Muffin recipe is the perfect combination to snack on (or add to a school lunch) this time of year. I hope your little ones enjoy them as much as mine do! :) Be sure to bake a double batch to freeze for later.
13 Reviews / 4.6 Average
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course: Breakfast, Snacks & Appetizers, Treats
Cuisine: American
Method: Baked Goods, Freezer Friendly
Diet: Vegetarian
Print Recipe
Servings: 12 Muffins
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Ingredients
  

  • 1 ½ cups whole-wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 2 eggs
  • ⅓ cup pure maple syrup
  • ⅓ cup water
  • 5 tablespoons butter (melted. You can sub melted coconut oil)
  • 1 cup apple (shredded (see instructions below))
  • ¾ cup walnuts (chopped)

Instructions
 

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  • In a large mixing bowl whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well (hole) in the center and drop in the eggs, syrup, water, and melted butter. Stir with a fork until well combined.
  • To shred the apple either use a cheese grater or - if you really want to make it easy - use your food processor fitted with the shredding disk. Simply discard any big chunks of apple peel that didn't get shredded all the way (but keep the rest in there!). There is no need to remove any liquid or squeeze the apples dry. Gently fold both the apple shreds and chopped walnuts into the batter.
  • Divide the batter among the 12 muffin cups and bake for 18 to 20 minutes. Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Apple Walnut Muffins
Amount Per Serving
Calories 181 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 242mg11%
Potassium 99mg3%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 190IU4%
Vitamin C 0.6mg1%
Calcium 39mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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7.7K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Suzie Gnädinger says

    September 06, 2020 at 1:07 pm

    5 stars
    We love it!

    Reply
  2. Charlotte says

    July 10, 2020 at 2:35 pm

    4 stars
    Everything about this recipe was good; except for one thing. When you put the muffins in the tray, it only fills up 9 of them. Does any one else have this problem?

    Reply
  3. L says

    December 28, 2018 at 1:46 pm

    Hi! Can I use applesauce instead of apples in this recipe? If so, how much would I use?
    Thanks!

    Reply
    • 100 Days Admin says

      January 07, 2019 at 9:32 am

      Since the recipe calls for shredded apples, so applesauce would change the overall recipe a bit. I'd keep with the shredded apples for this one. - Nicole

      Reply
  4. kcautumn says

    January 18, 2017 at 4:04 pm

    4 stars
    Thanks for this recipe - very good! I need to ingest flaxseed as part of my diet this month and so added 4 tablespoons + dates and used milk instead of water + 1 extra teaspoon of butter to make up for the flaxseed (which tends to dry things out). I also toasted the walnuts for added nutty flavor. I'd make this again!

    Reply
  5. Susan says

    January 07, 2017 at 10:26 am

    4 stars
    Very nice recipe. I used Granny Smith apples in my first batch and thought my muffins could use a bit more sweetness. For my second batch, I used Fuji apples and got the sweetness that was lacking in the first batch.

    Reply
  6. Samantha Tucker says

    October 22, 2016 at 8:39 pm

    I'm finding my muffins rather dry. I used stone milled whole grain flour by speerville. Should I just add more butter, water or maple syrup???

    Reply
    • Amy Taylor (comment moderator) says

      November 04, 2016 at 11:36 am

      I've added applesauce and it works well.

      Reply
  7. Amanda Lomax says

    October 09, 2016 at 3:01 pm

    4 stars
    Hey! I love this site and have tried several recipes. I feel like this wasn't "apple-y" enough. Should I have packed down the grated apples when measuring? Thanks! Would love to give this another try if I can give it more of an apple taste :)

    Reply
    • Amy Taylor (comment moderator) says

      October 13, 2016 at 1:32 pm

      Hi. You could if you want to up the apple content but I do not.

      Reply
  8. Ashley says

    April 06, 2016 at 2:00 pm

    I was feeling lazy so I used unsweetened applesauce instead. I also used my food chopper to finely chop the walnuts...they turned out awesome!

    Reply
  9. Jojo says

    January 13, 2016 at 1:57 pm

    5 stars
    I tried this recipe today and it was quick and easy! My 15 month old loved them. As did my husband, who is hesitant to adopt my new healthy eating habit.

    Reply
    • shawn says

      January 17, 2016 at 3:09 pm

      Great!! Glad you all enjoyed them!

      Reply
  10. Padmaja says

    January 09, 2016 at 12:14 pm

    Hi, can I use normal sugar instead of maple syrup. If yes please give me the quantity of sugar .

    Reply
    • Amy Taylor (comment moderator) says

      January 19, 2016 at 11:52 am

      Hi. This might help: http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/.

      Reply
      • Padmaja says

        January 19, 2016 at 12:21 pm

        Thank you

  11. Ronny says

    November 17, 2015 at 2:33 pm

    4 stars
    Hi,
    i tried this recipe today with honey and 1 Tbsp of brown sugar instead of maple syrup and they just smelled delicious (and the raw dough was really yummy ;) )!
    But for some reason the muffins got burnt from the inside..They looked awesome from the outside but when i tried to pull one in half it was all black in the middle. This never ever happened to me before so I'm clueless what I might have done wrong...Did anyone experience something similar or has an idea what might have happened there? :S

    Reply
    • Amy Taylor (comment moderator) says

      December 26, 2015 at 12:25 pm

      Well that is interesting. Not sure what happened.

      Reply
  12. [email protected] says

    September 04, 2015 at 9:17 pm

    Hi.
    I love a lot of Lisa's recipes!
    How many apples would a cup be?
    And is there a favorite variety for these muffins??

    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      September 16, 2015 at 2:15 am

      Hi there. Approximately 1/3 pound of apples should work.

      Reply
  13. Amy says

    September 04, 2015 at 1:48 pm

    Can you use spelt flour instead of whole wheat like in the pumpkin muffin recipe?

    Reply
    • Amy Taylor (comment moderator) says

      September 09, 2015 at 8:56 am

      Hi there. We've not tried spelt in this recipe but I think it will work. I have subbed spelt 1:1 with whole wheat in many baked goods.

      Reply
  14. Samantha says

    April 27, 2015 at 9:14 am

    Is there a way to substitute with honey, instead of using maple syrup??

    Reply
    • Amy Taylor (comment moderator) says

      May 11, 2015 at 12:46 pm

      Hi Samantha. Yes, honey will work, too.

      Reply
  15. Mary Catherine says

    March 14, 2015 at 3:22 pm

    I love these (so does my almost 2 year old) and have made them a few times. I substitute oats for the walnuts because I don't love nuts in baked goods. I freeze them and send them with my toddler's lunch.

    Reply
  16. Holly S says

    March 05, 2015 at 10:20 pm

    My toddler loves both eating and baking muffins. We will have to give these a try!

    Reply
  17. Joleen says

    January 02, 2015 at 11:02 am

    I'm thinking these would freeze well. Can anyone confirm? Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      January 05, 2015 at 9:13 am

      Hi there. Yes they do! :)

      Reply
      • Joleen says

        January 05, 2015 at 12:08 pm

        Thank you! :)

  18. Jacqueline says

    December 17, 2014 at 7:59 am

    These are amazing!!! I used melted coconut oil and they are so moist and sweet!! They taste even better the next day once the moisture from the apples has spread throughout. These are definitely being added to our muffin rotation!!! Thanks Lisa!

    Reply
  19. Jill says

    December 07, 2014 at 3:42 pm

    I wonder what I could use to substitute the eggs? My son as an egg allergy. I often use applesauce, but thinking that won't work as there's already apples in it?

    Reply
    • Amy Taylor (comment moderator) says

      December 08, 2014 at 12:16 pm

      Hi Jill. You could use flax eggs: http://detoxinista.com/detoxilicious-recipes/how-to-make-flax-eggs-or-chia-eggs/. ~Amy

      Reply
  20. Casey says

    November 18, 2014 at 3:54 pm

    5 stars
    This is a fabulous recipe! I followed the directions (used a large Gala apple), baked for 18 minutes, and the muffins were, oh, so moist. Thanks for sharing!

    Reply
  21. Jenny says

    November 13, 2014 at 10:24 am

    I made these this morning and my five year old daughter loved them. They turned out a little dry, but I cooked them for the full twenty minutes so I think I will try less time. Very easy to make!

    Reply
  22. Marv says

    November 12, 2014 at 3:44 pm

    These did not work for me. We are just switching over to more real food, but the honey didn't seem sweet enough and they were incredibly dense. I used white whole wheat flour and no, I did not over mix. I will try again when I replenish my maple syrup supply (which I adore in oatmeal now instead of brown sugar.)

    Reply
  23. Lynn says

    November 07, 2014 at 9:48 am

    My little guy loves muffins too. This look delicious, thank you!

    Reply
  24. Kristin says

    October 29, 2014 at 1:13 pm

    Thanks, but I really wanted a kids cookbook she could read, as she wants to cook things herself, (while I'm her sous chef, LOL) After reading Amazon reviews and checking out my local library, I found a great kids' cookbook. "Chop Chop The Kids' Guide to Cooking Real Food With Your Family". The 100+ recipes contain real food, lots of veggies, whole grains and minimal added sugar. The book also teaches cooking technique and nutrition information. I am so excited to have kids' recipes I can say YES to!

    Reply
    • Amy Taylor (comment moderator) says

      October 29, 2014 at 4:49 pm

      Thanks for sharing that. I'll check it out. :)

      Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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