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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?

Malt O Meal is made from wheat farina and malted barley, which lends it a malted sweetness. Farina is a product of milled hard wheat that has a granulated texture and is used to make hot cereals in America–also known as porridge. Another farina cereal you might be familiar with is Cream of Wheat. Farina is very similar to polenta, grits, and cornmeal (made from ground corn) or even Semolina, which is a coarsely ground form of Durum wheat used mostly for making pasta.

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.

More Muffins to Try

Refrigerator Bran Muffins

Blueberry muffins

Cranberry Fig Muffins

Sourdough Banana Muffins

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

Tools Needed for this Recipe

Stainless Measuring Tools

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Vollrath 2 oz Blue Scoop – Size 16

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USA Muffin Pan

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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

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

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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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

Cook Time 20

Total Time 40

Serving Size 12

(As an Amazon Associate, I earn from qualifying purchases.)

Equipment

Wusthof Peeling Knife

Stainless Wire Whisk

Vollrath Blue Scoop

Muffin Pan

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.