Apple Cranberry Wheat Muffins

Start your morning on a wholesome note with these delicious Apple Cranberry Wheat Muffins, a perfect balance of sweetness and nutrition. Made with a blend of whole wheat and all-purpose flours, these muffins feature a delightful combination of fresh diced apple and tangy dried cranberries, creating bursts of flavor in every bite. Infused with cinnamon and naturally sweetened with brown sugar and unsweetened applesauce, they’re a healthier alternative to traditional baked goods. Moist and fluffy, thanks to melted butter and a tender crumb, these muffins are easy to whip up in just 35 minutes, making them ideal for busy mornings or a quick snack. Serve them warm or at room temperature, and enjoy a guilt-free indulgence that keeps well for days. Perfect for family breakfasts, meal prep, or on-the-go treats!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 2 large Eggs
• 0.75 cups Brown sugar, packed
• 0.5 cups Unsweetened applesauce
• 0.5 cups Milk
• 1 teaspoon Vanilla extract
• 1 medium Apple, peeled, cored, and diced
• 0.5 cups Dried cranberries
• 0.25 cups Butter, melted and cooled

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Step 3

In a separate bowl, beat the eggs lightly. Add the brown sugar, applesauce, milk, vanilla extract, and melted butter. Mix until smooth and well combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix. The batter will be slightly lumpy.

Step 5

Fold the diced apple and dried cranberries into the batter using a spatula. Ensure the fruit is evenly distributed.

Step 6

Fill each muffin cup about 3/4 full with the batter.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1060.5 grams (1060.5g)

Amount per serving	% Daily Value*
Calories	2433

Total Fat 64.50g	83%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 0.10g
Cholesterol 512mg	171%
Sodium 2393mg	104%
Total Carbohydrate 429.90g	156%
Dietary Fiber 35.50g	127%
Total Sugars 230.30g
Protein 48.30g	97%

Vitamin D 136IU	678%
Calcium 463mg	36%
Iron 13mg	74%
Potassium 1675mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 7.7%

Carbs: 69.0%