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Whole Wheat Honey Spiced Apple Breakfast Bundtlettes

Whole Wheat Honey Spiced Apple Breakfast Bundtlettes

Adapted from Pinch of Yum
Course Breakfast
Cuisine Cakes
Author TheSpicedLife


  • 2 eggs
  • ½ cup oil (I used avocado oil)
  • ½ cup honey
  • ¾ cup sugar
  • 1 T vanilla
  • 1 cup white whole wheat flour
  • 1 cup AP flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 T chia seeds
  • 2 t cinnamon (I recommend Vietnamese cassia here)
  • 1 t ground ginger
  • 1/4 t ground allspice
  • 3 small-medium sweet apples, shredded (I do not peel)
  • 1 cup chopped pecans, measure after chopping


  1. Preheat the oven to 325 F.
  2. Begin by whisking the 2 eggs in a large bowl. I used my stand mixer so I could be hands free. When they have thickened, slowly drizzle in the oil while continuing to whisk/run the mixer on a medium speed. Then the honey.
  3. Add the white sugar in 2 additions, whisking it thoroughly to combine. Whisk in the vanilla.
  4. In a separate bowl, thoroughly whisk together the flours, baking powder, baking soda, chia seeds, salt, and spices.
  5. Gently mix (switch to a spatula, do not use the whisk) the dry ingredients into the wet--do not completely mix, because you still need to fold in the nuts and grated apple and you do not want to overmix. I grated the apple directly into the bowl.
  6. Fold in the nuts and apple.
  7. Grease and flour either a 10 cup (9 inch) bundt pan or 12 mini bundt wells. Scrape the batter into the prepared pan/s.
  8. For bundtlettes, bake around 25 minutes, until browned, pulling away from the sides of the pan and a cake tester inserted into the center of one of the cakes comes out clean. Do the same for a large bundt, only it will bake around 50 minutes.
  9. Let cool 5-7 minutes for bundtlettes or 10-15 minutes for a large cake in the pan before turning out onto cooling racks.