Description
These Healthy Apple Cinnamon Greek Yogurt Muffins combine wholesome whole wheat flour, fresh apples, and warm cinnamon for a deliciously moist and nutritious baked treat. Naturally sweetened with honey or maple syrup and enriched with protein-packed Greek yogurt, these muffins make a perfect guilt-free breakfast or snack option.
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 1 1/2 cups diced apples (peeled or unpeeled, as preferred)
- Optional: 1/4 cup chopped walnuts or pecans for added crunch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining with paper liners or spraying with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together Greek yogurt, unsweetened applesauce, honey or maple syrup, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, stir together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon ensuring an even distribution of leavening agents and spices.
- Incorporate Dry into Wet: Slowly add the dry ingredient mixture into the wet mixture, gently folding with a spatula just until the batter is combined. Avoid over-mixing to keep the muffins tender.
- Add Apples and Nuts: Fold the diced apples and optional chopped walnuts or pecans into the batter, distributing them evenly without overworking the mixture.
- Fill Muffin Tin: Spoon the batter evenly into the 12 muffin cups, filling each approximately 3/4 full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- Use peeled or unpeeled apples based on preference; skin adds extra fiber.
- For a nut-free version, omit walnuts or pecans.
- Greek yogurt adds protein and moisture; substitute with a dairy-free yogurt to make it lactose-free but expect slight texture changes.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
- Muffins freeze well; wrap individually and freeze for up to 3 months.
