1 and 1/2 c whole wheat flour (I use a mix of regular ww flour, and white whole grain flour)
1 heaping T vital wheat gluten
1 t baking soda
1 t cinnamon
1/4 t sea salt
3/4 c brown sugar (except I use half the amount because I use Splenda brown sugar)
1/4 c canola oil
1 t vanilla
1 and 1/2 c diced apples (when in season, I use half apples and half fresh cranberries)
1/2 c walnuts could also be added, but I typically don't
Preheat oven to 350. Prepare muffin tin with papers.
In a medium bowl, combine dry ingredients.
In a separate bowl, whisk the eggs and sugar together. Add oil and vanilla.
Stir in fruits and nuts, if desired.
Fold in dry ingredients, mixing until just moistened. I use an 1/8 c scoop to ladle batter into the muffin cups.
Let batter rest for about 10 minutes.
Bake for 25-30 minutes (20min for mini's, and about 35 min if in a loaf pan).