Description
Delicious and healthy whole wheat muffins filled with apples, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ teaspoons cinnamon
- 2 large eggs (at room temperature)
- 1 cup plain full fat Greek yogurt (at room temperature)
- ¼ cup coconut oil (melted)
- ½ cup maple syrup (at room temperature)
- ¼ cup unsweetened almond milk (at room temperature)
- 1 teaspoon vanilla extract
- 1 heaping cup chopped apples (plus more for topping)
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until the mixture is just combined. Don’t over-mix! It’s okay if there are a few streaks of flour left.
- Fold in apple chunks.
- Evenly divide the batter into the prepared muffin tins.
- Bake for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- Use room temperature ingredients for best results.
- Feel free to add nuts or other fruits for variety.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg