Healthy Apple Muffins
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!
Servings: 12
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 aside2 Tablespoons coconut sugar or dark brown sugar, 1 teaspoon cinnamon
- In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon and salt.2 cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon sea 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.2 eggs, ¾ cup coconut sugar, 4 Tablespoons butter, ¾ cup canned pumpkin or homemade pumpkin puree, 1 teaspoon vanilla, ¾ cup plain full-fat Greek yogurt
- Add the flour mixture to the wet mixture and gently stir until just combined. Don't overmix! Gently stir in the apple chunks.1 ½ cups peeled and finely chopped apple pieces
- Scoop the batter into the prepared muffin pan, dividing evenly between 12 muffin cups. Sprinkle with the cinnamon sugar topping. Bake for 22-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
- Let cool on a wire rack for 15 minutes.
Video
Notes
- I highly recommend using silicone or paper liners for these muffins! These make for easy removal and less mess. If you don’t have liners, make sure to thoroughly grease the muffin tins. These are my favorite silicone muffin cups.
- 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.
Nutrition
Serving: 1muffin | Calories: 191kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 181mg | Potassium: 223mg | Fiber: 3g | Sugar: 18g