Whole Wheat Cinnamon Muffins – tender muffins made with whole wheat flour and cinnamon chips. Plus, they are almost fat free!
This was the first weekend that I have been home in a month. It was so nice not to be traveling, and have some relaxation time. Although we did head to Denver to explore some and meet my brother and SIL for lunch. Today on the other hand, is a stressful day. I was summoned for jury duty, and have to spend the day seeing if I will be selected to sit on a jury.
Given I stay home with my 8 year old, this is a hectic thing to have happen. Luckily, I have amazing friends, and a husband with a flexible job. Now let’s just hope I don’t have to come back tomorrow 🙂
If you are a regular around here, you know that I am a fan of muffins. I love an over the top bakery style muffin, but unfortunately my metabolism can’t keep up. Recently, I have taken to trying a few tricks to lighten them up a bit, so I can still enjoy them. I reached out to my friends at King Arthur Flour, and turns out they are a fan of muffins too, and love the idea of making them a little better for you.
Did you know, White Whole Wheat Flour is nutritionally equivalent to regular whole wheat flour, but it lighter and color and has a lighter flavor. From my experience you can use it in place of all-purpose flour and not notice a difference in just about any recipe. Combine this with Greek yogurt and you have one healthy muffin. Almost no fat, packed with whole grains, and full of protein. My 8 year old absolutely loved these muffins. He likes anything cinnamon, but he has already asked if I will make these whole wheat cinnamon muffins again.
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
Pumpkin Cream Cheese Muffins by Texanerin Baking
Oatmeal Chocolate Chip Muffins
Whole Wheat Apple Butter Muffins
Raspberry White Chocolate Muffins by That Skinny Chick Can Bake
- 1 1/2 cups White Whole Wheat Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla
- 1/4 cup applesauce
- 1/3 cup sugar
- 1 egg
- 3/4 cup Greek yogurt
- 1 cup cinnamon chips
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners. Spray liners well with non-stick spray.
- In a large bowl combine flour, baking soda, salt, and cinnamon. Set aside.
- In a small bowl whisk together apple sauce, sugar, egg, and Greek yogurt. Add to the flour mixture. Mix until just combined.
- Fold in 3/4 cup of cinnamon chips.
- Fill muffin tins about 2/3 full. Top each muffin with a few cinnamon chips.
- Bake for 14-16 minutes until a tester comes out clean.
- Cool for in pan for 5 minutes before removing to a wire rack.
Store in an air tight container for up to 2 days. Or freeze for up to 3 months.
*I was not compensated for this post. All opinions are 100% my own.