Healthy Apple Muffins

Two apple muffins stacked on one another with the top muffin having a large bite taken from it.

3.90 from 38 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Muffin

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

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

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.

Video

Notes

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