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Healthy Apple Muffins You’ll Want to Bake Again

Healthy Apple Muffins You’ll Want to Bake Again

Tender whole-wheat apple muffins made with grated apples, Greek yogurt, cinnamon, and natural maple syrup or honey. They are lightly sweet, moist, and perfect for breakfast or a wholesome snack.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 3/4 cups White whole-wheat flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 cup Melted coconut oil or mild extra-virgin olive oil
  • 1/2 cup Pure maple syrup or honey
  • 2 Large eggs
  • 1/2 cup Plain Greek yogurt
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Grated apple
Optional Toppings
  • 1/3 cup Old-fashioned rolled oats
  • 1/3 cup Chopped walnuts or pecans
  • To taste Turbinado sugar

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a 12-cup muffin tin or grease it lightly.
  2. Whisk the white whole-wheat flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
  3. In a separate bowl, whisk the melted oil, maple syrup or honey, eggs, Greek yogurt, and vanilla until smooth.
  4. Stir the grated apples into the wet mixture.
  5. Add the dry ingredients to the wet ingredients and stir just until combined. A few small streaks of flour are acceptable.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle with oats, nuts, or turbinado sugar if desired.
  7. Bake at 425°F for 13 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 15–17 minutes.
  8. Check for doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for several minutes, then transfer them to a wire rack.

Notes

Grate the apples for even moisture throughout the batter. If the apples are exceptionally juicy, lightly blot them without squeezing them completely dry. Mix only until the flour disappears to keep the muffins tender. Store cooled muffins in an airtight container and rewarm gently before serving.