These Apple Muffins are deceivingly healthy and absolutely delicious. I had my Mom pull this one from the archives upon recalling memories of eating the whole batch growing up and forcing my parents to hide them in their room. The combination of the apples and maple syrup lead to the perfect amount of lasting moisture, and although they aren't necessarily bursting with flavor, they are a reliable breakfast / snack.
Servings: 12 muffins Preparation Time: 10-15 minutes Cook Time: 13 minutes
1 3/4 cups ----- white whole wheat flower
1 1/2 ----- teaspoons baking powder
1 teaspoon ----- ground cinnamon
1 cup ----- grated apple
1 cup ----- apple diced into small cubes
1/2 teaspoon ----- salt
1/2 teaspoon ----- baking soda
1/3 cup ----- extra-virgin olive oil
1/2 cup ----- maple syrup or honey
2 eggs (ideally at room temperature)
1/2 cup ----- plain Greek yogurt (I usually use Chobani - great source of protein, no fat, no sugar)
1/2 cup ----- applesauce
1 teaspoon ----- vanilla extract
1 tablespoon ----- raw sugar (optional, for topping)
Preheat oven to 425 degrees Fahrenheit. Be sure to lubricate your muffin tin if you aren't using a non-stick pan - I usually do this with butter or non-stick cooking spray.
In a mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well, then stir in the grated and chopped apple thoroughly, as well.
In another mixing bowl, mix together the oil and the maple syrup. Continue to add eggs, yogurt, applesauce, and vanilla extract and mix thoroughly.
Combine the two mixing bowls and stir with a large spoon, just until combined - this will result in thick batter, but that's OKAY!
Pour the batter evenly within your muffin tin and sprinkle cinnamon on top (I usually add the cinnamon here and avoid the sugar. You can mix in the cinnamon during Step 2 and sprinkle sugar on top here).
Bake the muffins for 13-15 minutes (I usually keep a close eye out for when they turn golden-brown on the top. You can also put a toothpick in one of the muffins, and if it comes out clean, you are baked through and good to go)!
These muffins stay in good shape in room temperature for 2-3 days, and in the refrigerator for up to 4-5 days.