Ingredients
Scale
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup pure maple syrup
- 1/2 cup plain Greek yogurt, room temperature
- 1/3 cup almond milk (or milk of choice)
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded apple (about 1 medium apple, peeled)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease wells with cooking spray.
- Whisk together the whole wheat pastry flour, baking soda, cinnamon, and salt in a large mixing bowl until evenly combined.
- Beat the eggs in a separate medium bowl, then add maple syrup, Greek yogurt, almond milk, melted coconut oil, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined, don’t overmix or muffins will be dense.
- Fold in the shredded apple, distributing it evenly throughout the batter with gentle strokes.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Don’t skip letting the coconut oil cool before adding it to the wet ingredients, or it might scramble the eggs.
- The batter will be fairly thick, which is normal, this creates those nice domed muffin tops.
- For extra tender muffins, let the batter rest for 5 minutes before filling the muffin cups.
- If your muffins brown too quickly on top, tent them with foil during the last 5 minutes of baking.
- Room temperature eggs and yogurt mix more easily and create a better texture.
- You can make mini muffins instead, just reduce baking time to 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg