Healthy Apple Muffins are a fantastic treat for the fall season, combining the warm spices of cinnamon and fresh apples for a cozy bite. The muffins are not only delicious but also packed with wholesome ingredients, making them a perfect choice for breakfast or a snack. You’ll love how easy they are to whip up, and they fill your kitchen with an inviting aroma as they bake.
If you’re looking for substitutions, feel free to swap the coconut oil for extra-virgin olive oil. Maple syrup can be replaced with honey if preferred. For those with allergies, ensure your Greek yogurt is dairy-free if necessary. Always check for unsweetened applesauce to keep the sugar content lower, and remember to choose fresh apples for the best flavor and texture.
Muffins & Cupcakes
Healthy Apple Muffins Recipe
Ingredients
- 1 ¾ cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup diced apple
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 large eggs, preferably at room temperature
- ½ cup plain Greek yogurt
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar for sprinkling
Instructions
- Let’s kick things off by preheating the oven to 425°F. Don’t forget to get that muffin tin ready, either by greasing all 12 cups or lining them with some cute muffin liners.
- Grab a big bowl and whisk together 1 ¾ cups whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt until everything is nicely blended together.
- Time to add the fun stuff. Toss in 1 cup grated apple after squeezing out any extra moisture if needed, plus 1 cup diced apple. Give those dry ingredients a good stir so the fruit is well distributed.
- In a different medium bowl, mix together ⅓ cup melted coconut oil and ½ cup maple syrup until it looks unified. Now crack in 2 large eggs and beat them right into the mix until it’s all smooth and together.
- Next up, introduce ½ cup plain Greek yogurt, ½ cup unsweetened applesauce, and 1 teaspoon vanilla extract. Mix everything until it’s nice and creamy. If the coconut oil tries to solidify, just warm it a bit to keep things blending smoothly.
- Pour those wet ingredients over the dry ones, gently folding them together until they’re just combined. The batter may look thick and a little lumpy, and that’s totally okay.
- Scoop the batter into the prepared muffin cups, filling each about ¾ full. Don’t skimp on the fun—sprinkle 1 tablespoon of turbinado sugar on top of the batter in every cup for that added crunch.
- Pop the tray into your preheated oven and bake for 13 to 16 minutes, or until they’re golden brown and a toothpick poked in the center comes out clean. Let those muffins cool in the pan for a few moments before moving them to a wire rack to cool completely.
Tips
- The muffins freeze well, so you can make a big batch and store them for quick breakfasts later.
- To keep them fresh, store the muffins covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- For a fun twist, try adding chopped walnuts or a sprinkle of oats on top before baking.
If you’re in the mood for another delicious muffin, I highly recommend Healthy Banana Oat Muffins. They offer a hearty texture and sweetness that pairs beautifully with coffee or tea.