After Swim Snack: Whole Wheat Apple Walnut Muffins

My kids come out of the pool hungry, and these muffins are always a big hit.  I decided to bring extras to share with the rest of the swim team, and several people requested the recipe.  I used a wonderful recipe from 100 Days of Real Food.  I followed it almost exactly, tweaking just a few things.  I used white whole wheat, coconut oil rather than butter, added raisins and used a mini muffin pan rather than a standard size.  I love mini muffins because the portion size seems more appropriate to me, especially for children.  It is so much easier for smaller hands to handle a mini muffin.  A 24-mini muffin pan is ideal for this recipe because you only have to fill one pan, bake and you are finished!  As I have mentioned before, white whole wheat is still whole wheat, just from a lighter wheat grain.  It produces a lighter muffin with a more mellow flavor that the darker wheat grain.  There is no difference nutritionally.  Shown below is 48 mini muffins because I also provided snack for my son’s classroom one day.

Apple Walnut Muffins

Whole Wheat Apple Walnut Muffins

Whole Wheat Apple Walnut Muffins

Makes 24 Mini Muffins


  • 1 1/2 cups white whole wheat flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup water
  • 5 Tbsp. melted coconut oil
  • 1 Cup shredded apple (use a cheese grater and shred the whole apple, including skin)
  • 3/4 Cup chopped small walnuts
  • 3/4 Cup raisins

Preheat oven to 350 degrees F.  In large mixing bowl, combine the first 6 ingredients (dry) and mix with a spatula.  In a separate smaller bowl, whisk the eggs, maple syrup, water and coconut oil together.  Add to dry ingredients and combine with spatula. Add in shredded apple, including juice created from shredding it, along with walnuts and raisins and fold gently in.  Spray muffin pan with non-stick cooking spray.  Divide batter evenly among 24 mini-muffin cups and bake for 8-10 minutes.   ****I use a mini ice cream scoop to add the batter to the muffin cups, and it works perfectly.  The muffins are all uniform, with fairly rounded tops, and the batter is perfectly divided evenly amongst the muffin cups.



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