Healthy Apple Cinnamon Muffins
These Healthy Apple Cinnamon Muffins are moist, naturally sweetened whole wheat muffins made with Greek yogurt and fresh apples. They're perfect for breakfast or a wholesome snack and come together in just 30 minutes.
Equipment
- 12-cup muffin tin
- paper liners optional
- 2 mixing bowls
- whisk
- rubber spatula
- measuring cups and spoons
- wire cooling rack
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup plain Greek yogurt
- 1/4 cup melted coconut oil (or neutral oil)
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 1/2 cups peeled, diced apples (about 2 medium)
- 1 tbsp coconut sugar (optional topping)
- 1/2 tsp ground cinnamon (optional topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
- In another bowl, whisk together the eggs, maple syrup, Greek yogurt, melted coconut oil, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the diced apples without overmixing.
- Divide the batter evenly among the 12 muffin cups. Sprinkle with the optional coconut sugar and cinnamon topping, if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 3 months and thaw at room temperature before serving.