These Whole Wheat Apple Muffins are a delicious, wholesome treat that combines the natural sweetness of apples with the hearty goodness of whole wheat flour. Perfect for breakfast or a snack, these muffins are made with simple, nutritious ingredients and are perfect whether you’re craving something warm and comforting or looking for a way to sneak in some extra fruit!
Whole Wheat Apple Muffins
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 apple diced into ¼” cubes
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs
½ cup each plain yogurt & applesauce
1 teaspoon vanilla extract
1 tablespoon turbinado sugar, for sprinkling on top
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Preheat oven to 425F. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
In large mixing bowl, combine flour, baking powder, cinnamon, baking soda & salt. Blend well with whisk. Add grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
In a medium mixing bowl, combine oil & maple syrup & beat together with a whisk. Add eggs & beat well, then add yogurt, applesauce & vanilla, mix well.
Pour wet ingredients into dry & mix with spoon, just until combined (a few lumps are ok). The batter will be thick. Divide batter evenly between 12 muffin cups. Sprinkle top of muffins with turbinado sugar. Bake for 13-16 mins, or until muffins are golden on top & a toothpick inserted into a muffin comes out clean. Cool on rack.
Store covered, at room temperature for up to 2 days, or in refrigerator for up to 4 days. Freeze for up to 3 months.
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cookieandkate.com/healthy-apple-muffins-recipe