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This recipe for Whole Wheat Apple Muffins is made from one of my favorite hot cereals — Malt O Meal. I enjoy the taste and texture of these muffins, which offer a bit of sweetness from the chunks of apple in them.

During the winter months, I like to make myself a bowl of hot Malt O Meal with a bit of sugar and milk in it. My husband is not a fan, so he gets oatmeal. When I was a girl, I remember eating chocolate Malt O Meal at my grandma’s house. I don’t even know if they still make that. But this cereal is also wonderful to use in baked muffins!

What is Farina?

These muffins are perfect for weekday breakfasts when you want something hearty and not too sweet. I like to add chunks of apple for even more nutrition and yumminess. What I enjoy most, though, is the texture that comes from the farina. It just makes you think that you’re doing something really good for your body by eating it! You know…healthy.

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Ingredients for Whole Wheat Apple Muffins

(See the full recipe at the bottom of this post.)

  • all-purpose flour
  • Malt O Meal, dry
  • granulated sugar
  • baking powder
  • salt
  • whole milk
  • vegetable oi
  • large egg
  • vanilla extract
  • apple, such as Honey Crisp or Ambrosia

Instructions for Making This Recipe

Preheat oven to 375°F. Gather the ingredients so you have everything close at hand on the counter or table.

Wash and dry the apple, then core and peel it. Dice it into small pieces. Place in a bowl until ready to use. You should have enough for 1 cup. Go ahead and eat the extra pieces, if you want!

I like to use Honey Crisp in this recipe or a similar sweet apple such as Ambrosia or Pink Lady.

In a large mixing bowl, combine the all-purpose flour, the Malt O Meal cereal, granulated sugar, baking powder, and salt. Whisk together until everything is mixed well.

Mix Wet Ingredients into the Dry Ingredients
Add Diced Apples to the Muffin Batter

Create hole in the center and pour in whole milk, vegetable oil, a large egg, and vanilla extract. Stir together until ingredients are moistened. Next, fold in the diced apples.

Scoop Muffin Batter into Paper Lined Muffin Tins
Fill Muffin Tins 3/4 Full

Pour the muffin batter into a greased or paper-lined muffin pan, filling 3/4 full. I like to use a large scoop (Vollrath Blue 2 oz Disher Scoop, Size 16) to fill the muffin tins.

Place Baked Muffins on a Wire Rack to Cool

Bake muffins in preheated oven until top are golden brown on the tops and edges. Allow to cool for 5 minutes and then transfer muffins to a wire rack to cool completely.

Serving Suggestions

Serve muffins warm or at room temperature with butter, or even a little honey or apple butter. These muffins go well with egg casseroles such as my Cast Iron Skillet Frittata or Ham and Hash Brown Egg Casserole.

This recipe will make 12 muffins. Store leftovers in a lidded container for up to 3 days, or freeze in gallon freezer bag for up to 3 months.

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Featured Image - Whole Wheat Apple Muffins

Whole Wheat Apple Muffins

This recipe is made from one of my favorite hot cereals — Malt O Meal. I enjoy the taste and texture of these muffins, which offer a bit of sweetness from the chunks of apple in them.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 12

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cups Malt O Meal dry
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup apple cored, peeled, and diced

Instructions

  • Preheat oven to 375°F. Gather the ingredients so you have everything close at hand on the counter or table.
  • Prepare a 12 count muffin pan by spray tins with baking spray or by lining with muffin papers.

Prepare the Apple

  • Wash and dry one medium to large apple. Then core and peel it. Dice into small pieces. Place in a bowl until ready to use. You should have enough for 1 cup.

Make the Batter

  • In a large mixing bowl, combine the all-purpose flour, the Malt O Meal cereal, granulated sugar, baking powder, and salt. Whisk together until everything is mixed well.
  • Create hole in the center and pour in whole milk, vegetable oil, a large egg, and vanilla extract. Stir together until ingredients are moistened. Next, fold in the diced apples.
  • Scoop the muffin batter into the prepared muffin pan, filling 3/4 full. I like to use a large scoop (Vollrath Blue – 2 oz Disher Scoop, Size 16) to fill the muffin tins.
  • Bake muffins in preheated oven until tops and edges are golden brown. Allow to cool for 5 minutes and then transfer muffins to a wire rack to cool completely.
  • This recipe will make 12 muffins.

Notes

*Store leftovers in a lidded container for up to 3 days, or freeze in gallon freezer bag for up to 3 months.

Nutrition

Calories: 131kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 308mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 0.5mg | Calcium: 149mg | Iron: 4mg

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