Healthy Apple Muffins
Try this nutritious yet delicious recipe for apple muffins, perfect for breakfast or a quick snack.
Try this nutritious yet delicious recipe for apple muffins, perfect for breakfast or a quick snack.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups white whole wheat flour or regular whole wheat flour
- 1 cup grated apple
- 1 cup apple diced into 1/4†cubes
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup maple syrup or honey*
- 2 eggs preferably at room temperature
- 1/2 cup plain greek yogurt (i used full-fat but any variety will work)
- 1/2 cup applesauce
- 1 tablespoon turbinado sugar (also called raw sugar) for sprinkling on top
- Carbohydrate 29.9735452767857 g
- Cholesterol 21.7135416658382 mg
- Fat 8.33908701370663 g
- Fiber 1.42220279358493 g
- Protein 4.67510687431446 g
- Saturated Fat 5.10909722210873 g
- Serving Size 1 1 muffin (100g)
- Sodium 89.2503472004756 mg
- Sugar 28.5513424832008 g
- Trans Fat 0.678224638879571 g
- Calories 214 calories
Step-by-step
- Preheat oven to 425 degrees Fahrenheit.
- If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- 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.
- (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- 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 turbinado sugar.
- Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
- If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days.
- Freeze leftover muffins for up to 3 months.
Balancing Moisture and Density in Muffin Structure
Achieving a tender crumb while using whole grain flour requires careful management of hydration. White whole wheat flour provides a milder flavor than red wheat, yet its bran content still absorbs liquids rapidly. Combining grated apple with diced 1/4-inch cubes introduces dual textural elements. The grated fruit melts into the crumb to maintain moisture, while the distinct pieces retain slight resistance. Liquid fats like melted coconut oil coat the flour proteins, limiting gluten development and preventing toughness. When folding wet ingredients into dry, stop mixing as soon as streaks of flour disappear. Overworking the batter develops excess gluten networks, yielding rubbery baked goods rather than light pastries. Starting the bake at 425 degrees Fahrenheit produces rapid initial steam expansion, forcing the batter upward into high, domed tops before the structure sets.
Adapting Sweeteners and Fats Without Compromising Quality
Swapping liquid sweeteners like maple syrup for honey introduces subtle floral notes without altering the liquid ratio. Substitute oils at a precise one-to-one volume when transitioning between coconut oil and extra-virgin olive oil. Olive oil brings a pronounced fruitiness, whereas melted coconut oil solidifies at cooler temperatures. Ensure eggs and yogurt remain at room temperature to prevent the coconut oil from seizing into solid lumps upon contact. Turbinado sugar on top supplies coarse crystal crunch. Store baked batches in a covered container at room temperature for two days, or refrigerate up to four days.
