- 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. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days.
You can freeze leftover muffins for up to 3 months.
Recipe courtesy of http://cookieandkate.com/2016/healthy-apple-muffins-recipe/