Description

Enjoy these Healthy Apple Muffins, a nutritious and delicious treat made with whole wheat flour, fresh apples, and natural sweeteners. Perfect for breakfast or a wholesome snack, these muffins combine the warm flavors of cinnamon and vanilla with the moistness of applesauce and Greek yogurt for a tender, flavorful bite. Easy to make and adaptable for various dietary needs, they are a great way to start your day on a healthy note.

Ingredients

Scale

Dry Ingredients

1 ¾ cups white whole wheat flour or regular whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt

Fruit

1 cup grated apple
1 cup apple diced into ¼” cubes

Wet Ingredients

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey*
2 eggs, preferably at room temperature
½ cup plain Greek yogurt (full-fat or any variety)
½ cup applesauce
1 teaspoon vanilla extract

Topping

1 tablespoon turbinado sugar (raw sugar), for sprinkling on top

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Prepare your muffin tin by greasing all 12 cups with butter or non-stick cooking spray if your tin is not non-stick.
Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, baking soda, and salt until well combined.
Add Apples: Gently squeeze excess moisture from the grated apple if needed, then add both the grated and diced apples to the dry mixture. Stir to evenly combine the fruit within the flour mixture.
Combine Wet Ingredients: In a separate medium bowl, whisk together the melted coconut oil or olive oil and maple syrup until blended. Beat in the eggs thoroughly, then add Greek yogurt, applesauce, and vanilla extract. If the oil solidifies when mixing, warm the mixture gently in the microwave in 30-second intervals to liquefy it.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and gently mix with a large spoon just until combined. The batter will be thick and may have some lumps, which is normal.
Fill Muffin Cups: Evenly divide the batter into the 12 muffin cups. Sprinkle each muffin top with turbinado sugar for a slight crunch and sweetness.
Bake: Bake in the preheated oven for 13 to 16 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cool and Store: Transfer the muffin tin to a cooling rack and let cool. Store leftover muffins at room temperature covered for up to 2 days, refrigerated for up to 4 days, or freeze for up to 3 months.

Notes

If using honey instead of maple syrup, reduce oven temperature to 325 degrees Fahrenheit and bake for 23 to 25 minutes to prevent excessive browning.
To make vegan: Replace eggs with flax eggs and use vegan buttermilk by mixing 1 ½ teaspoons vinegar with ½ cup non-dairy milk, let rest 5 minutes before use. Alternatively, increase applesauce, but baking soda reaction may be affected.
To make dairy-free: Use the vegan buttermilk alternative in place of yogurt.
To make egg-free: Use flax eggs instead of regular eggs.
To make gluten-free: Use a gluten-free all-purpose flour blend from brands like Bob’s Red Mill or King Arthur Flour.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 140mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg