Name: Healthy Apple Muffins
Ingredients: 1 3/4 cups white whole wheat flour or regular whole wheat flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup grated apple; 1 cup apple diced into ¼” cubes; 1/3 cup melted coconut oil or extra-virgin olive oil; 1/2 cup maple syrup or honey*; 2 eggs (preferably at room temperature); 1/2 cup plain Greek yogurt (I used full-fat but any variety should do); 1/2 cup applesauce; 1 teaspoon vanilla extract; 1 tablespoon turbinado sugar (also called raw sugar, for sprinkling on top)

Print Recipe

No ratings yet

Healthy Apple Muffins

Course: Dessert

Keyword: apple, muffin

Servings:

Author: Cookie and Kate

Ingredients

1 3/4 cups white whole wheat flour or regular whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated apple
1 cup apple diced into ¼” cubes
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup maple syrup or honey*
2 eggs preferably at room temperature
1/2 cup plain Greek yogurt I used full-fat but any variety should do
1/2 cup applesauce
1 teaspoon vanilla extract
1 tablespoon turbinado sugar also called raw sugar, for sprinkling on top

Instructions

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
*IF YOU ARE BAKING WITH HONEY: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.