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Apple Breakfast Muffins

October 21, 2012
by Shannon Hepburn


Apple Breakfast Muffins  
Author: Adapted from Cookie & Kate
  • 1¼ cups whole wheat flour
  • 1¼ cups rye flakes
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ⅛ teaspoon ginger
  • 1 cup unsweetened applesauce
  • ½ cup buttermilk
  • ½ cup packed brown sugar
  • 2 tablespoons melted coconut oil (or sunflower/canola oil)
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 2 small apples, chopped into small pieces
  • maple sugar and nutmeg, for sprinkling on top
  1. Preheat oven to 375. Line a muffin tin with muffin wrappers or grease your muffin pan. In a large bowl combine flour, rye flakes, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
  2. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract. Make a well in the dry ingredients and pour in your wet applesauce mixture. Stir until just moist. Fold in the chopped apples. Fill the muffin cups ⅔ to ¾ full. Sprinkle maple sugar (or brown sugar) and a light dusting of nutmeg on top of the muffins.
  3. Bake for 16-18 minutes. Makes about a dozen muffins.