Ingredients
Scale
- 1.5 cups whole wheat flour (or gluten-free 1:1 baking flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 1/2 cup Greek yogurt, plain and full-fat
- 1/3 cup pure maple syrup or honey
- 1/4 cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- 2 cups finely chopped apples (Granny Smith or Honeycrisp work best)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them lightly with coconut oil spray. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure there are no large clumps of spices so the flavor distributes evenly.
- In a separate medium bowl, beat the eggs lightly. Whisk in the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and creamy. If your coconut oil solidifies due to cold eggs, simply microwave the wet mixture for 10 seconds and whisk again.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this makes the muffins tough. Fold in the chopped apples until they are evenly distributed throughout the thick batter.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 35 minutes