- 1¾ cups white whole wheat flour or regular whole wheat flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 cup grated apple
- 1 cup apple diced into small cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey*
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (any variety should do)
- ½ cup apple sauce
- 1 tsp vanilla extract
- 1 Tbsp turbinado sugar (also called raw sugar) – optional
- Preheat oven to 218 degrees celsius. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray or use muffin cases.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
- In a medium mixing bowl, combine the oil (if solid, gently warm mixture in the microwave for 30 seconds) and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. (A few lumps are ok.) The batter will be quite thick – this is fine.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. (optional.)
- Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
- You can freeze leftover muffins for up to 3 months.
If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days.