Yield:Description
A healthier apple muffin made with whole wheat flour, maple syrup and avocado oil.
Ingredients
- 1¾ cups white whole wheat flour
- 1½ teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups grated apple
- ⅓ cup avocado oil (or olive oil)
- ½ cup pure maple syrup
- 2 large eggs
- ½ cup whole fat vanilla Greek yogurt
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons sugar + 1/2 teaspoon cinnamon mixed together in a small bowl, for sprinkling on top
Instructions
- Preheat oven to 400F degrees.
- Line a standard 12 cups muffin tin with liners.
- In a large mixing bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. Blend well with a whisk and then add then stir in the grated apples.
- In a separate mixing bowl, combine the avocado oil, maple syrup, eggs, yogurt, applesauce, and vanilla extract; mix well with a whisk.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Don’t over mix! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the cinnamon sugar.
- Bake muffins for 15-20 minutes or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Remove muffins from oven and let cool completely on a cooling rack. I love these muffins slathered with almond butter or a pat of cold butter and homemade jam. My kiddos love them plain jane!
Notes
These muffins freeze beautifully. If not eaten right away, they will store at room temperature for 2-3 days.