Beth Warren Nutrition Blog


by Beth Warren October 23, 2017

I love to bond with my family by baking. The atmosphere allows each child to participate and get involved in the conversation and activity. Children are more likely to consume something healthy that they create – even if it’s just a taste. Paying homage to apple season, we decided to create delicious real food muffins (or as my kids like to call them, “cupcakes”). In order to have you come join in the fun at our house, we gave a family-friendly tutorial! Bete ‘avon!

Whole Wheat Apple Cinnamon Muffins

Serves 12 A delicious alternative to high calorie, artificially sweetened muffins. A breakfast muffin the whole family can enjoy!


1½ cups white whole-wheat flour

1 tablespoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

2 eggs

⅓ cup pure maple syrup

⅓ cup almond milk, unsweetened

2 tablespoons coconut oil

1 cup shredded apple, about 2 apples (shredded with simple cheese grater)

¾ cup chopped hazelnuts


Preheat the oven to 350 degrees.


Combine all the "dry" ingredients in large mixing bowl. Stir lightly just to combine.


In a separate bowl, crack open the eggs and whisk together. Add in the syrup, milk, coconut oil and whisk to combine.


Add the wet ingredients into the dry ingredients while lightly whisking (don't over mix).


Fold in the apple and hazelnuts.


Add 1 tablespoon of the mix into each mini muffin spot (you can use a paper liner or use a silicon based mini muffin holder).


Batter should make 3 - 12-mini muffin trays.


Bake for 18-20 minutes.



By The Warren Family

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