Healthy Apple Muffins

Packed with the warmth of fall, these apple muffins use whole wheat flour and are sweetened with coconut sugar. The pumpkin puree adds a rich moisture, making them irresistibly soft and flavorful.

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Course: Breakfast

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 191kcal

Author: Liora

Ingredients

2 large eggs
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon sea salt
¾ cup coconut sugar or substitute brown sugar
4 tablespoons softened butter
¾ cup pumpkin puree store-bought or homemade
1 teaspoon vanilla extract
¾ cup full-fat Greek yogurt
1 ½ cups fresh apples peeled and diced (about 1-2 medium apples)

For the Topping:

2 tablespoons coconut sugar or dark brown sugar
1 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper cups or greasing it lightly.
In a small bowl, mix together the coconut sugar and cinnamon for the topping, and set it aside.
In a separate medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and sea salt.
In a large mixing bowl, cream together the softened butter and coconut sugar until smooth. Add the eggs, pumpkin puree, and vanilla extract, stirring until combined. Mix in the Greek yogurt until the batter is creamy.
Gradually fold the dry flour mixture into the wet ingredients, stirring gently. Once well combined, carefully incorporate the diced apples.
Spoon the batter evenly into the muffin pan, filling each cup nearly to the top. Sprinkle the cinnamon-sugar mixture over the tops of the muffins.
Bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for about 15 minutes on a wire rack before serving.
Store any leftover muffins at room temperature for 2-3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.

Notes

If you’re out of whole wheat flour, feel free to use all-purpose flour instead.
No pumpkin? No worries! Applesauce is a great alternative if you want to boost the apple flavor.
Brown sugar can step in for coconut sugar if that’s what you’ve got.
Looking for a gluten-free option? Swap the regular flour for a gluten-free 1:1 all-purpose flour, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
To make these vegan, replace the eggs with flaxseed eggs, use vegan butter in place of regular butter, and choose non-dairy yogurt instead of Greek yogurt.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition