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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
Whole Wheat Cinnamon Muffins
Ingredients
- 1 1/2 cups White Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon vanilla extract
- 1/4 cup applesauce
- 1/3 cup granulated sugar
- 1 large egg
- 3/4 cup Greek yogurt
- 1 cup cinnamon chips
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*I was not compensated for this post. All opinions are 100% my own.
I absolutely love KAF’s white whole wheat flour! I use it all the time too and you really can’t taste the difference versus using AP flour. These muffins need to happen here, and soon!
These look so delicious, Erin! Perfect for a little, nutritious whole wheat breakfast with lots of flavor!
Love these muffins, especially the cinnamon chips!
I love healthy plus delicious! It’s a win-win for sure!
Muffins look delicious, will be making soon
I always am looking for healthier ways to enjoy my favorite foods
Yum! After my crazy eating here in Asheville, I could use some lightened up fare 🙂
Lovely muffins. 🙂
I always get so nervous when I have jury duty – just so much unknown. These definitely look like they’d calm some nerves though – love that they use whole wheat but still look light and tender!
Jury duty stinks! I hope it doesn’t take forever! These muffins sound perfect. Loving the whole wheat in there!