Healthy Apple Cinnamon Muffins
Baked with white whole wheat flour and Greek yogurt, these healthy apple cinnamon muffins are sweetened with maple syrup and packed with diced Granny Smith apples.
Ingredients
- 1 ½ cups white whole wheat flour 180g
- 1 tsp baking powder 5g
- ½ tsp baking soda 2.5g
- 1 ½ tbsp ground cinnamon 12g
- ½ tsp fine sea salt 3g
- ½ cup plain Greek yogurt 120g, room temperature
- ⅓ cup maple syrup 80ml
- ¼ cup melted coconut oil 60ml
- 2 large eggs room temperature
- 1 tsp vanilla extract 5ml
- 1 ½ cups Granny Smith green apples 190g, finely diced
Instructions
Preheat Oven and Prep Pan:
Heat oven to 425°F (220°C). Place white corrugated paper liners in a 12-cup metal muffin tin.Whisk Dry Ingredients:
In a large bowl, whisk white whole wheat flour, baking powder, baking soda, ground cinnamon, and fine sea salt until well blended.Mix Wet Ingredients:
In another bowl, whisk Greek yogurt, maple syrup, melted coconut oil, eggs, and vanilla extract vigorously until homogeneous.Combine Wet and Dry:
Add wet mixture to dry ingredients. Fold gently with a silicone spatula until just combined; avoid overmixing.Fold in Apples and Fill Liners:
Fold diced Granny Smith apples into batter. Evenly distribute batter among the 12 liners, filling completely. Lightly press extra apple pieces onto tops.Bake at Two Temperatures:
Bake at 425°F (220°C) for 5 minutes. Without opening the oven, lower temperature to 350°F (175°C) and continue baking 14–16 minutes until tops are domed, golden-brown, and edges slightly caramelized.