Ingredients
Scale
- 1 ½ cups of whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup diced apples (preferably Granny Smith or Fuji)
- ½ cup honey or maple syrup
- 1 large egg
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- Optional: crushed walnuts or pecans for topping
Instructions
- Combine the dry ingredients, including the whole wheat flour, baking powder, baking soda, cinnamon, and salt, in a large mixing bowl.
- In a separate bowl, whisk together the honey, egg, Greek yogurt, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the diced apples, ensuring even distribution throughout the batter.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray with cooking spray.
- Distribute the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle crushed walnuts or pecans on top if desired.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, sprinkle extra cinnamon or nuts on top before baking.
- Vary the apples used for different flavor profiles (e.g., Fuji for sweetness, Granny Smith for tartness).
- Make ahead and store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Freeze for up to 3 months; reheat in microwave for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg