Healthy Apple Muffins
User Reviews
3.9
Healthy Apple Muffins
Description
Healthy Apple Muffins incorporate whole wheat flour along with pumpkin puree and fresh apples, giving a well-rounded texture that is both moist and slightly dense. The Greek yogurt enriches the batter and contributes to the soft crumb, while cinnamon and coconut sugar provide warm flavor notes. Baking powder and soda work together to leaven the muffins for a light rise. The topping of cinnamon mixed with coconut sugar adds a crispy contrast to the tender muffin interior.
These muffins can be enjoyed plain or with a light spread of butter. They make a practical choice for breakfast or a midday snack. The mixture of fruits and spices offers a seasonal touch without overpowering the natural apple flavor.
Leftover muffins can be stored at room temperature for a few days or refrigerated and frozen for longer preservation. Substitutions for ingredients like flour type or sugar can be made according to dietary preferences, such as using gluten-free flour or brown sugar instead of coconut sugar. Pumpkin puree can be swapped with applesauce to emphasize apple flavor further.
Ingredients
- 2 egg
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ¾ cup coconut sugar or brown sugar
- 4 Tablespoons butter softened
- ¾ cup pumpkin puree canned or homemade
- 1 teaspoon vanilla
- ¾ cup plain full-fat Greek yogurt
- 1 ½ cups apple about 1-2 apples, peeled and finely chopped pieces
Topping
- 2 Tablespoons coconut sugar or dark brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin pan with cupcake liners or coat with cooking spray.
- In a small bowl, mix together the topping – 2 Tablespoons of sugar with 1 teaspoon cinnamon. Set aside
- In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon and salt.
- In a large bowl, mix the ¾ cup sugar with the softened butter until combined. Add the eggs, pumpkin and vanilla. Stir in yogurt.
- Fold the flour mixture into the wet mixture. Gently stir in the apple chunks.
- Pour the batter into the prepared muffin pan and sprinkle with the brown sugar topping. Bake for 22-25 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
- Let cool on a wire rack for 15 minutes.
- Store leftover muffins at room temperature for 2-3 days, in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Notes
- Whole wheat flour can be substituted with all-purpose flour if preferred.
- Use applesauce in place of pumpkin puree to increase apple flavor.
- Brown sugar is an alternative to coconut sugar.
- To make a gluten-free version, use a 1:1 gluten-free baking flour.
- For a vegan option, replace eggs with flaxseed eggs, butter with vegan butter, and Greek yogurt with a dairy-free yogurt alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 191kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 181mg | 8% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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