Healthy Apple Muffins
User Reviews
3.9
114 reviews
Good
Healthy Apple Muffins
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These healthy apple muffins are made with whole wheat flour and sweetened with coconut sugar. They're packed with fall flavor and extra moist thanks to pumpkin puree!
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Ingredients
- 2 eggs
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¾ cup coconut sugar or brown sugar
- 4 Tablespoons butter softened
- ¾ cup canned pumpkin or homemade pumpkin puree
- 1 teaspoon vanilla
- ¾ cup plain full-fat Greek yogurt
- 1 ½ cups peeled and finely chopped apple pieces about 1-2 apples
Topping
- 2 Tablespoons coconut sugar or dark brown sugar
- 1 teaspoon cinnamon
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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
- applesauce
- Bob's Red Mill Gluten-Free 1:1 Baking Flour
- flaxseed eggs
- Flour: If you don't have whole wheat flour on hand, you can use all-purpose flour.
- Pumpkin: Don't have pumpkin on hand or want to amp up the apple flavor? You can substitute the pumpkin with applesauce, instead!
- Coconut sugar: You can use brown sugar if that's what you have on hand.
- Want to make them gluten-free? To make this recipe gluten-free you could sub in an all-purpose gluten-free 1:1 flour. I like the Bob's Red Mill Gluten-Free 1:1 Baking Flour.
- Want to make them vegan? Use two flaxseed eggs instead of regular eggs, vegan butter instead of real deal butter and non-dairy yogurt instead of regular Greek yogurt.
Nutrition Information
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Serving
1muffin
Calories
191kcal
(10%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
Cholesterol
11mg
(4%)
Sodium
181mg
(8%)
Potassium
223mg
(6%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
3.9
114 reviews
Good
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