- Food: Healthy Apple Muffins
- Writer: Lizzie Green
- Content-Type: Food Blog
It’s time for apple muffins! My banana muffins, pumpkin muffins, carrot muffins, and blueberry muffins, as well as the blueberry muffins, appear to be a hit with everyone. Apple muffins are the latest addition to the group.
These muffins are produced with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey, just like the rest of the batch. They’re light and fluffy, with just the right amount of sweetness to make them tempting.
Granted, I have an apple oatmeal muffin recipe on the blog from four years ago, but my muffin game has definitely improved since then. By a long margin, these muffins are the superior of the two.
I based these healthy apple muffins on my carrot muffins, substituting fresh apple for grated carrots and applesauce for half of the Greek yogurt.
Apple is utilized in three ways in these muffins: freshly grated and sliced apple for the perfect texture, and applesauce for added taste. They are the most delicious apple muffins I’ve ever tasted.
Notes on Apple Muffins
- If they stay that long, these apple muffins taste even better after resting for a few hours.
- They’re very good with a peanut butter spread.
- Check out my recipe notes for information on how to make the muffins vegan and how to use honey instead of maple syrup.
Success Tips for Baking
How to Calculate Flour
It’s crucial to measure your flour correctly. Why? If you measure poorly, you might wind up with up to 50% excess flour, resulting in dense, dry, and flavorless muffins. To use the spoon and swoop method, follow these steps:
- To loosen any clumps in your flour, gently whisk it.
- Using a large spoon or a flour scoop, scoop flour into the measuring cup. Do not scoop the flour into the measuring cup directly.
- With a knife, level the top of the cup. As needed, repeat the process.
Baking Soda and Baking Powder Are Not the Same…
They aren’t interchangeable, either. Both are learners that aid in the rising of baked goods (although baking powder does contain some baking soda, that’s another issue).
To make light and fluffy muffins, this recipe uses a combination of baking powder and baking soda. Always follow the instructions exactly and measure everything carefully for the best results.
How to Make a Batter Stir?
This muffin batter comes together quickly and easily by hand, which is how I recommend creating these muffins. Why? When you whip your batter, the gluten protein in the flour becomes too strong, resulting in difficult muffins.
When a stand mixer or hand mixer is nearby, I understand how tempting it is to use it. Don’t do it! You’ll get light, fluffy muffins if you follow the guidelines below.
|15-minute prep time
13 minutes to cook
Time spent: 28 minutes
Serving: 12 muffins
Apple muffins made with maple syrup and whole wheat flour that are delicious and healthful! Nobody will ever guess that this easy cinnamon apple muffin recipe is also healthy. This recipe makes 12 muffins.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” 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 (I used full-fat but any variety should do)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat the oven to 425 degrees F. Fat your muffin tin with butter or non-stick cooking spray if necessary (mine pan is non-stick and doesn’t require any grease).
- Combine the flour, baking powder, cinnamon, baking soda, and salt in a large mixing basin. Using a whisk, thoroughly combine the ingredients. Add the grated apple and diced apple (if the grated apple is soaking wet, gently squeeze it over the sink to release some extra moisture). To blend, stir everything together.
- Blend the oil and maple syrup in a medium mixing bowl and whisk to combine. Beat the eggs thoroughly, then stir in the yogurt, applesauce, and vanilla extract. (If the coconut oil hardens when it comes into contact with cold ingredients, gradually reheat the mixture in 30-second bursts in the microwave.)
- Pour the wet ingredients into the dry and stir just until incorporated using a large spoon (a few lumps are ok). Don’t be concerned if the batter is thick. Evenly distribute the batter among the 12 muffin cups. Sprinkle turbinado sugar on top of the muffins. Bake for 13 to 16 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- To cool, place the muffin tray on a cooling rack. If you have any leftover muffins, keep them covered and refrigerated for up to 4 days. Leftover muffins can be frozen for up to 3 months.
- IF USING HONEY: Honey has a tendency to brown fast, so bake muffins at 325 degrees Fahrenheit for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- TO MAKE IT VEGAN: Replace the eggs with flax eggs, and the yogurt with vegan buttermilk made from 12 tablespoons vinegar and 1/2 cup non-dairy milk. Allow 5 minutes for it to cool before mixing it in with the remaining liquid components. (You could also try replacing the yogurt with more applesauce, but I’m not sure it’ll be acidic enough to offset the baking soda’s bitterness.)
- ELIMINATE THE DAIRY: See the “buttermilk” option above for further information.
- MAKE IT EGG-FREE: Instead of ordinary eggs, use flax eggs.
- MAKE IT GLUTEN-FREE: Gluten-free all-purpose blends from Bob’s Red Mill or King Arthur Flour work wonderfully.