Made With Whole Grains

Apple Walnut Muffins

with pomegranate seeds
Average: 5 (2 votes)
(2 votes)
Apple Walnut Muffins

Apple Walnut Muffins - A handful of cinnamon pleasure

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25 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Walnuts are high in calories, but have a positive effect on the heart thanks to their polyunsaturated fatty acids. The phytochemicals Pomegranate plant substances present act as a natural anti-aging agent and prevent inflammation.

You have a few apple muffins with walnuts left over? No problem: The crunchy little cakes can be frozen without any problems. If you like, you can also replace the walnut kernels with hazelnuts. Instead of apples, pears are suitable, for example.

1 piece contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein4 g(4 %)
Fat14 g(12 %)
Carbohydrates27 g(18 %)
Sugar added8 g(32 %)
Roughage2.9 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K12.4 μg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C5 mg(5 %)
Potassium201 mg(5 %)
Calcium33 mg(3 %)
Magnesium35 mg(12 %)
Iron1.8 mg(12 %)
Iodine1 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids1.5 g
Uric acid27 mg
Cholesterol1 mg
Complete sugar17 g


1 pomegranate
2 Apple
2 ozs walnut kernels
12 Walnut
8 ¾ ozs Whole Grain Spelt Flour
1 ¾ ozs old fashioned Oats
2 tsps Baking powder
1 tsp baking soda
3 Tbsps Apple pulp or apple sauce
3 ½ ozs whole cane sugar
1 generous pinch cinnamon
1 generous pinch Vanilla powder
5 Tbsps Canola oil
1 tsp Canola oil (for the baking dish)
3 ozs Yogurt
2 ¾ ozs Buttermilk
How healthy are the main ingredients?

Kitchen utensils

1 Muffin tin

Preparation steps


Cut pomegranate in half and tap out seeds; set aside a few for garnish. Clean and wash apples, remove core; coarsely grate apples. Process 2 ounces of walnuts into flour in a blitz chopper.


Mix spelt flour with rolled oats, walnut flour, baking powder and baking soda. In another bowl, mix apple pulp with whole cane sugar. Add cinnamon, vanilla powder and oil. Then stir in yogurt as well as buttermilk and add flour mixture. Fold in grated apple and pomegranate seeds.


Divide the batter between the greased muffin cups. Place 1 walnut kernel half on each muffin and bake muffins in preheated oven at 200 °C / 400 °F for 25-30 minutes until golden brown.


Let apple muffins cool for about 15 minutes. Then sprinkle with remaining pomegranate seeds.