After those Whole Wheat Pumpkin Muffins a couple of weeks ago I knew that I had fallen in love with muffins again. And you know what this means, they are going to be getting baked in the Living Lou kitchen a lot more often.  So when I was assigned the wonderful blog Busy-at-Home for this month’s Secret Recipe Club I was on the hunt for muffins.

Glenda, who is the face behind Busy-at-Home is such an inspiring person. I was so happy to be assigned her blog which is filled with recipes, such as these No Bake Peanut Butter Bars (which I have already made!) She also has great reviews and lots of fun giveaways. What I found the coolest about Glenda is how passionate she is about homeschooling.  You may not know this about me, but I’m passionate about many things, so to see someone who is as equally passionate about something she believes in is so inspiring! What it boils down to folks, is that Glenda is a pretty amazing person and I just reading her About page brings a smile to my face.

These Cinnamon Swirl Muffins come out of her Cinnamon Roll Cake I took her delicious sounding cake recipe and adapted it into a Living Lou favourite – the muffin! These muffins are sweet and make a nice snack, not the healthiest, but made with whole wheat flour.

Cinnamon Swirl Muffins (makes 6-8)


1 1/2 cups whole wheat flour
1/8 tsp salt
1/8 tsp cloves
1/2 tsp baking powder
1/2 cup packed brown sugar
1/3 cup milk
1 egg
1 1/2 tsp vanilla
1/3 cup unsweetened apple sauce

Cinnamon Swirl

1/4 cup butter, melted
1/4 cup sugar
1 tbsp whole wheat flour
1 tbsp cinnamon


Preheat oven to 350 and line a muffin tin with paper liners.

In a large bowl whisk together whole wheat flour, salt, cloves, baking powder and sugar.

In a separate bowl, whisk together the milk, egg, vanilla and apple sauce.

Add the wet ingredients to the dry ingredients, gently mixing. Do not over-mix! Scoop batter into muffin tin.

Meanwhile, in another bowl, combine meltedbutter, sugar, whole wheat flour and cinnamon. Spoon a little over a teaspoon of the cinnamon swirl onto the top of each muffin. Create the swirl using a knife, by drawing it through the batter.

Bake in the oven for 20 minutes or until fully cooked.

Hope you’re having a great Monday!

– Lou