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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!

Whole Wheat Cinnamon Chip Muffins.


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

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

  1. 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.
  2. 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!
  3. 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!