Can you believe it, I haven’t shared a muffin recipe since November.. November people! It’s nearly April! That’s just craziness. Not to fear, muffins are back, and they are yummy. And they are pretty healthy too, which is always a plus. I made a few tweaks to make these more acceptable as a good for me start to the day, but if you feel a little more indulgent feel free to check out the original.

Wheat Apple Muffins   (Print Me)

Yield: 12 regular or 6 large muffins

Ingredients:
2 cups flour (I used 1 cup white whole wheat, 1 cup all purpose)
2 Tbsp ground flax seed (optional)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/2 cup applesauce
1/2 cup sugar
1/4 cup brown sugar
1 large egg, lightly beaten
1 cup buttermilk
2 large apples – cored, and coarsely chopped, or 1 1/2 cups dried apple nuggets

Directions:
Preheat your oven to 375° and grease or line a muffin tin.

In a large bowl mix together the flour, flax seed (if using), baking powder, baking soda, salt, and cinnamon, then set aside. In a separate bowl, mix together the applesauce and sugars. Add the egg and mix well, then scrape down the sides of the bowl. Gently mix in the buttermilk then stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups. Bake for 25 to 30 minutes (about 35-40 for large muffins), or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins from the oven and allow them to cool for 5 minutes in the pan, then gently remove and transfer them to a wire rack to cool completely.

Slightly adapted from: King Arthur Flour