Apple Cinnamon Muffins

These make a great grab-n-go breakfast or snack idea for you and your kids. The whole wheat flour and flax adds flavour and a healthy kick to these delicious muffins.

Recipe adapted from King Arthur Flour

Cook time 25 minutes | Makes 12 muffins


1/2 cup salted butter, at room temp.

1/2 cup sugar

1/4 cup dark brown sugar, packed

1 extra large egg

2 tsp vanilla extract

1 cup plain low-fat yoghurt

1 cup whole wheat flour

1 cup all purpose flour

2 tbsp ground flax seeds

2 tsp baking powder

1 tsp baking soda

2 tbsp ground cinnamon

2 large apples, peeled & cored, finely diced


  • Preheat oven to 375 degrees. Line a muffin pan with muffin liners and spray with cooking spray.
  • Using a stand mixer, beat the butter and sugars until light and fluffy.
  • Scrape down the sides of the bowl. Beat in the egg and vanilla.
  • Beat in the yoghurt, the mixture will look curdled, don’t worry!
  • In a separate bowl, whisk together the flours, flax and baking powders to combine.
  • Add the flour mixture to the mixer and beat on low until just combined.
  • Stir in the apples by hand, do not over mix batter.
  • Fill each muffin cup to the top with batter.
  • Bake for 25 – 30 minutes, or until golden brown and a skewer comes out clean.
  • Serve immediately or wrap tightly and freeze for up to 3 months.

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