You may have noticed that I really like muffins. They’re just really good snacks and they’re better for you if you make them at home. So I found this recipe a while ago and it’s really great. Not even adapted, just straight up used from: http://cookieandkate.com/2016/healthy-apple-muffins-recipe/ (thank you for the delicious recipe!!!!)
- 1¾ cups whole wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 cup grated apple (normally 1 apple)
- 1 cup apple diced into ¼” cubes (again, usually 1 apple. I tend to like more cubes of apple, so I’ll do like half grated and one and a half diced)
- ⅓ cup extra-virgin olive oil
- ½ cup maple syrup
- 2 eggs
- ½ cup plain Greek yogurt
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon sugar for sprinkling on top
- Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or use muffin cases.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with sugar. I also put some in the bottom of the muffin cups.
- Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
These are soooooo good. I add a little extra sugar and cinnamon and cubed apples to make them extra tasty. If you store them in the fridge and in an air-tight container, they last for about a week.