Description
These muffins pack soft apple bits, warm cinnamon, and a light tang from Greek yogurt. Perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup Greek yogurt (plain, unsweetened)
- ½ cup apple sauce (preferably homemade)
- ½ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced apples
- to taste Chopped nuts, dried fruits, or additional cinnamon (Optional toppings)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly spray with oil.
- Dice the apples into small pieces so they bake evenly.
- In a large bowl, whisk the Greek yogurt, applesauce, honey or maple syrup, eggs, and vanilla until smooth.
- In a separate bowl, mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- Add the dry mix to the wet mix and stir just until combined. Do not overmix.
- Fold in the diced apples. If you like, stir in half of the chopped nuts or dried fruit now and save the rest for the top.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Sprinkle tops with nuts, dried fruit, or a little extra cinnamon if you like.
- Bake for 18–22 minutes, or until a toothpick in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling.
Notes
For best texture, use whole milk or low-fat Greek yogurt. Chop apples small for soft bites. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg