I realize it’s only my first month of having a kindergartner, so I’m probably not allowed to whine about packing lunches yet, but let’s just say it’s a Hard Job. Why don’t we have any bread? Why do we have bread but she doesn’t want a sandwich? Why, one of those times when we didn’t have any bread, did I make noodles with parmesan cheese (literally: just noodles and parmesan cheese) and unwittingly set the standard against which all future lunches would be measured and found wanting?

So we’ve hemmed and hawed and negotiated about what should go in the lunch box, and I’ve found myself sending combos like cashews, leftover green beans, chips & salsa, and strawberries…which isn’t BAD, it’s just weird as heck. I keep thinking that I need to have a stash of muffins in the freezer, to act as bread substitute, tummy filler, and quasi-treat.

Thus, these whole wheat cinnamon chip muffins were born! And ooh, I like ’em. They’re coffeecake-y, cinnamon-toasty and tender, packed full of cinnamon chips and you make them in ONE BOWL, yes and amen.

The other day my 3-year-old was asking if she could have “some of those brown nuts” for a snack. After offering her every kind of nut in the pantry I finally figured out she was talking about these cinnamon chips! I like these King Arthur cinnamon chips – they only have 5 ingredients, no artificial colors, and they contain real cinnamon (compared to more than a dozen ingredients and no actual cinnamon in other brands). They’re on sale currently – I’m going to stock up!

We keep devouring our whole wheat cinnamon chip muffins for breakfast and so I haven’t actually gotten to pack them in anyone’s lunch or freeze them! I included amounts for a double batch since that’s what I’m doing next time. (And by next time I mean this weekend.)

Whole Wheat Cinnamon Chip Muffins.

Author: Bet
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes

Print Recipe

Description

These one-bowl whole wheat cinnamon chip muffins are tender and coffeecake-y, packed full of sweet cinnamon chips – a perfect easy breakfast or lunchbox treat!

Ingredients

For 12 muffins:

1/2 cup (1 stick) butter

1 cup unsweetened applesauce

2 eggs

1 teaspoon vanilla

1/3 cup brown sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups white whole wheat flour

3/4 cup cinnamon chips

For 24 muffins:

1 cup (2 sticks) butter, melted

2 cups unsweetened applesauce

4 eggs

2 teaspoons vanilla

2/3 cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups white whole wheat flour

1-1/2 cups cinnamon chips

Instructions

Preheat oven to 400, and line a 12-cup muffin tin with paper liners (or grease the cups). Melt the butter in a large microwavable bowl. Add applesauce, eggs, vanilla, and brown sugar and whisk to combine. Add cinnamon, baking powder, and baking soda and whisk. Add flour and cinnamon chips and fold and stir with a spatula until just combined.
Scoop the batter into the prepared muffin tin, filling the cups about 2/3 full. I like to use a large cookie scoop for this!
Bake for 18-21 minutes, until they are light brown on top and a toothpick comes out clean. Remove the muffins from the pan as soon as you’re able to (I slide a fork beside them and lift them out) and transfer them to a wire rack to cool.

Notes

This recipe is adapted from Cinnamon Raisin Quick Bread from the 100 Days of Real Food cookbook by Lisa Leake, which is also delicious!

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