I had left over diced apples in the freezer and I wanted to make a "healthy" muffin, using whole wheat. This recipe for Whole Wheat Apple Muffins uses equal parts whole wheat flour and all-purpose flour. That is a good ratio as more whole wheat flour would have pushed these muffins from tasty to saw-dusty. The brown sugar on the top makes for a nice crust and the cinnamon flavor makes it taste like apple pie. I found the muffins were best when served warm, so put in the microwave for 30 seconds. Next time I make these, I will add walnuts for heartiness and white raisins as a nice complimenting flavor.