It’s apple muffin time! You all really seem to love my banana muffins , pumpkin muffins and carrot muffins , so today, apple muffins are joining the club. Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.
Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then and declare these to be the better of the two. I based these healthy apple muffins off my carrot muffins, replacing grated carrots with grated and chopped apple (I used two Granny Smith apples), and replacing half of the Greek yogurt with applesauce.
These apple muffins taste even better after resting for a few hours, if they last that long, and I particularly enjoy them with a spread of peanut butter. Check my recipe notes for how to use honey instead of maple syrup, and some ideas for how to make the muffins vegan. I think it’s time for another!
Author: Cookie and Kate
Recipe type: Muffins
Serves: 12 muffins
Recipe adapted from my healthy carrot muffins .
*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
Make it vegan: This is really my best guess, but I think you could replace the eggs with flax “eggs” and replace the yogurt with vegan buttermilk—try mixing 1½ teaspoons vinegar with a scant ½ cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
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Source: Cookie and Kate