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canola oil pan spray

1 cup – whole-wheat pastry flour or white whole-wheat flour

2 teaspoons – baking powder

1/4 teaspoon – salt

1/4 teaspoon – cinnamon

3/4 cup – low-fat milk

2 – large eggs

2 tablespoons – real maple syrup (or use honey)

1/2 teaspoon – vanilla extract

2 tablespoons – melted coconut oil (or use canola oil)

1 – medium apple, peeled and grated (use a tangy-sweet variety, like Pink Lady or Gala)


Preheat oven to 425°F. Coat muffin tin generously with pan oil spray or coconut oil.

Whisk flour, baking powder, salt and cinnamon in a medium bowl.

Pour the milk into a 2-cup measuring cup or bowl. Whisk the eggs, syrup and vanilla into the milk.

Add the milk mixture and coconut oil to the dry ingredients and stir with a whisk just until small lumps remain.* Do not over mix. Sprinkle in apples and gently stir a few times.

Using a scooper or measuring cup, fill the muffin tins about halfway with the batter. Bake on the middle oven rack until lightly golden, about 15 minutes.

Cool for a few minutes, and then cut around the edges of the muffins with a knife to release.

*Kitchen note: Be sure to have the grated apples prepared before combining the wet and dry ingredients. As with any pancake batter, it should be baked immediately to ensure adequate rising.