Healthy Apple Muffins
★★★☆☆
Ingredients
- 1 3/4 cups white whole wheat flour or regular whole wheat flour (414 ml)
- 1 1/2 tsp baking powder (7.4 ml)
- 1 tsp ground cinnamon (4.9 ml)
- 1/2 tsp baking soda (2.5 ml)
- 1/2 tsp salt (2.5 ml)
- 1 cup apple, grated (237 ml)
- 1 cup apple, diced into 1/4-inch cubes (237 ml)
- 1/3 cup melted coconut oil or extra-virgin olive oil (78.9 ml)
- 1/2 cup maple syrup or honey (118 ml)
- 2 eggs, preferably at room temperature
- 1/2 cup plain Greek yogurt (any fat percentage) (118 ml)
- 1/2 cup applesauce (118 ml)
- 1 tsp vanilla extract (4.9 ml)
- 1 Tbsp turbinado sugar (raw sugar), for sprinkling (14.8 ml)
Instructions
- Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin.\n2. In a large bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Whisk to combine. Stir in grated and diced apples.\n3. In a separate bowl, whisk together oil and maple syrup. Add eggs and beat well. Stir in yogurt, applesauce, and vanilla. \n4. Pour wet ingredients into the dry ingredients. Mix with a spoon until just combined. (Batter will be thick.)\n5. Divide batter evenly among muffin cups. Sprinkle with turbinado sugar. \n6. Bake for 13-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. \n7. Let muffins cool in the tin on a wire rack. Store leftover muffins at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.
Wine Pairing: None (N/A) — None (typically not paired with wine).