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Healthy Apple Muffins

These apple muffins are super easy to make and packed with wholesome ingredients like whole wheat flour and fresh apples. They are the perfect autumn breakfast or snack!
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Breakfast, Dessert, Snack
Keyword: apple, easy, fall, healthy, muffins
Servings: 12 muffins
Author: Half the Sugar Baker

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/2 cup all purpose flour or whole wheat flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • Pinch of nutmeg and ginger optional
  • 1/4 cup olive oil
  • ¼ cup maple syrup or honey
  • 2 eggs room temperature
  • ½ cup plain Greek yogurt see notes for substitutes
  • ¾ cup applesauce
  • 2 teaspoons vanilla extract
  • 1 cup grated apple (around 1 medium apple)
  • 1 cup diced apple (around 1 medium apple) roughly 1/2 inch cubes
  • ¼ cup raisins optional
  • ¼ cup nuts, chopped if large optional (I used walnuts and pecans)
  • Sugar for sprinkling on top optional

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
  • In a large bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and whisk well to combine.
  • In a medium bowl, combine the oil and maple syrup and whisk together. Add the eggs and whisk well. Add the yogurt, applesauce and vanilla and whisk until well combined.
  • Pour the wet ingredients into the dry ingredients and add the grated and diced apples. Stir everything together with a spatula or spoon. Gently fold in the raisins and nuts, if using. The batter will seem pretty thick. Divide the batter among the prepared muffin cups. If desired, sprinkle the tops of the muffins with sugar.
  • Bake muffins for 5 minutes, then lower temperature to 375ºF. Bake for an additional 13-16 minutes, or until an inserted toothpick comes out clean.
  • Transfer muffins to a cooling rack. Serve warm or at room temperature. Enjoy!

Notes

This recipe can also be made with just whole wheat flour or just all purpose flour.
Greek yogurt can be substituted with buttermilk, sour cream, or plain yogurt.
Leftover muffins can be stored covered, at room temperature for up to 2 days, in the fridge for 4 days, or in the freezer for up to 3 months.