Ingredients
Scale
- 2 cups all-purpose flour (or white whole wheat flour for a healthier swap)
- 1/2 cup granulated sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated apple (peeled, preferably Honeycrisp or Granny Smith)
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt
- 1/3 cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin tin with paper liners or grease them well with non-stick spray. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate medium bowl, whisk the eggs, Greek yogurt, melted oil, vanilla extract, and the grated apple until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula until just combined; do not overmix. Carefully fold in the blueberries and chocolate chips. Scoop the batter into the muffin tins, filling them all the way to the top. Place the tin in the oven and bake at 425°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake for another 15-18 minutes until a toothpick comes out clean. The initial high heat helps the muffins rise rapidly.
- Allow the muffins to cool in the tin for about 5 minutes. Transfer them to a wire rack to finish cooling. Serve these muffins warm with a small pat of butter or a smear of almond butter for an extra protein boost. They look beautiful arranged on a wooden serving board or a ceramic plate alongside a hot cup of coffee.
- Cook Time: 40 minutes