3.9 from 114 votes
Healthy Apple Muffins
These Healthy Apple Muffins combine whole wheat flour, pumpkin puree, and chopped apples to create a moist, tender muffin with a gentle cinnamon spice. The inclusion of Greek yogurt adds richness and a slight tang, balancing the sweetness from coconut sugar. A cinnamon-sugar topping adds a subtle crunch, making these muffins a satisfying snack or breakfast option.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
Calories:
191 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 191
% 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.