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Whole Grain Apple Nut Muffins

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Whole grain apple muffins made with apples, applesauce, walnuts, bran flour, whole wheat and almond meal with a granola topping.

whole grain apple muffins

Whole Grain Apple Nut Muffins

It’s apple season and I picked up some gala apples at the farmer’s market last week to make a great big batch of crock pot applesauce. Last year I used that applesauce to make an applesauce nut bread which I love, and it inspired me to experiment with almond meal, wheat bran and flax to come up with these delicious muffins. I love how moist they turned out, and I saved the extra in my refrigerator to eat for the week – they stayed moist for days!


Whole Grain Apple Nut Muffins

5 from 1 vote
Whole grain apple muffins made with fresh apple, applesauce, walnuts plus a combination of bran flour, white whole wheat and almond meal with a granola topping.
Course: Brunch, Snack
Cuisine: American
whole grain apple muffins
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Yield: 12
Serving Size: 1 muffin


  • 1 cup large apple, peeled, cored and grated
  • 3/4 tsp cinnamon
  • 1 tbsp honey
  • 1/2 tsp lemon juice
  • 3/4 cup white whole wheat flour , (King Arthur)
  • 3/4 cup course wheat bran flour
  • 1/4 cup almond meal
  • 1 tsp baking soda
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 tbsp ground flaxseeds
  • 1 1/2 cup  homemade applesauce (or store bought)
  • 3/4 cup brown sugar, not packed
  • 1 tbsp coconut oil, (or canola)
  • 2 large egg whites
  • 2 tsp vanilla extract
  • 1 oz walnits, chopped
  • 1 oz granola (I use Cascadian Farms)


  • In a medium bowl combine grated apple, 1/4 tsp cinnamon, honey, and lemon juice. Set aside.
  • Preheat oven to 350°F. Line a muffin tin with liners and lightly spray them with cooking spray.
  • In a medium bowl, combine flour, bran, almond meal, flax, baking soda, nutmeg, cinnamon, and salt with a wire whisk; set aside.
  • In a large bowl mix applesauce, coconut oil, egg whites, sugar, and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  • Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.
  • Pour batter into muffin tins and top each muffin with 1/2 teaspoon of granola, then bake in the center rack about 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool and serve room temperature.

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Serving: 1 muffin, Calories: 150 kcal, Carbohydrates: 30 g, Protein: 4 g, Fat: 5 g, Sodium: 170 mg, Fiber: 4 g, Sugar: 19 g