Healthy 100% Whole Wheat Apple Muffins

Healthy 100% Whole Wheat Apple Muffins

These are delicious one-bowl muffins! No need for highly refined white flour in this recipe. And if you offer these to anyone – they will love them and have no idea that they happen to be healthy!

How about making these for a wholesome breakfast on the go or to add to your kids lunchboxes. Or for any other occasion as these are scrumptious!

So moist and so flavourful! No one will ever know these are 100% whole wheat

DifficultyBeginner

Yields12 Servings

 2 eggs, straight from the fridge
 1 cup Greek yogurt
  cup oil
  cup light brown sugar
 ¼ cup milk
 1 tsp vanilla
 1 ½ tsp cinnamon
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 1 cup peeled apples diced into just over 1/4" cubes
 1 cup peeled and shredded apples
 1 ¾ cups whole wheat flour
 Turbinado sugar, for sprinkling

1

Preheat the oven to 425. Grease lightly or line your muffin tins with paper muffin liners.

2

Whisk olive oil and sugar until thickened. Add Greek yogurt, milk, vanilla, egg, baking powder, baking soda, salt and cinnamon. Whisk until well combined.

3

Add the flour all at once folding gently to combine with a rubber spatula. When the flour is about 75% folded, add the apples and finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups. Sprinkle a little bit of Turbinado sugar on top of each muffin.

4

Bake in preheated oven for 18-23 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 20 minutes is usually what works for me. The internal temperature of the muffins should be around 206- 208°. Remove from the oven, cool for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!

Ingredients

 2 eggs, straight from the fridge
 1 cup Greek yogurt
  cup oil
  cup light brown sugar
 ¼ cup milk
 1 tsp vanilla
 1 ½ tsp cinnamon
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 1 cup peeled apples diced into just over 1/4" cubes
 1 cup peeled and shredded apples
 1 ¾ cups whole wheat flour
 Turbinado sugar, for sprinkling

Directions

1

Preheat the oven to 425. Grease lightly or line your muffin tins with paper muffin liners.

2

Whisk olive oil and sugar until thickened. Add Greek yogurt, milk, vanilla, egg, baking powder, baking soda, salt and cinnamon. Whisk until well combined.

3

Add the flour all at once folding gently to combine with a rubber spatula. When the flour is about 75% folded, add the apples and finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups. Sprinkle a little bit of Turbinado sugar on top of each muffin.

4

Bake in preheated oven for 18-23 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 20 minutes is usually what works for me. The internal temperature of the muffins should be around 206- 208°. Remove from the oven, cool for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!

Apple Muffins
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