Greek Yogurt Apple Streusel Muffins
These Greek Yogurt Apple Streusel Muffins are a nutritious back-to-school snack. Each one is filled with natural whole grains and come in at 217 calories and 5 grams of protein!
DISCLOSURE: I created these Greek Yogurt Apple Streusel Muffins for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post and all opinions are my own.
In three, two, one it will be that bittersweet sound of the yellow school bus roaring up the hill to pick up my daughters for their first day of school. And I am going to be so sad and so happy. My 10-year-old daughter calls this mix of emotions “shad.” I think that’s what we shall call it.
This summer has been the best ever for the girls and me. We have done so much and they are the best ages! 10 and 8 is so amazing, you guys. It really is getting better and better.
Even so, I caught myself wishing for the stability, schedule, and time to myself that the school year brings. Summer can be a little wild and crazy and it is hard to pack it all in on top of my work.
I had to stop myself from longing for back-to-school, because all school year long, I am looking forward to summer. I had to say, yo, Katie, get a grip, summer with your kids is fun, you can handle it. And it was!
Yet, here it is: back to school time. And the need to fill lunch boxes with nutritious snacks and kid-friendly but healthy lunches.
Hence this Healthy Greek Yogurt Apple Streusel Muffin Recipe I have to share with you today. They’re made with oats, whole grain flour, and fresh apple and come in at 2 grams of fiber and only 217 calories each. Plus, I used Greek yogurt and eggs, which give each muffin 5 grams of protein!
Creating These Apple Streusel Muffins
If you were following along on my Instagram stories, you know that it took me a lot of testing to get these Greek yogurt muffins just right. From the first test they tasted pretty great, like a donut actually, but I just had the darndest time getting them to rise just so, without losing the moist, soft texture. They also were a little too dark.
I tried changing everything from the leavener, oven temp, the amount of liquid, the amount of flour, and even switching the sweetener.
Eight tries later and they are now—dare I say—perfect! One of the secrets was switching from our pure maple syrup, which makes baked goods brown more easily, to natural cane sugar (also known as evaporated cane juice). This type of sugar is dry like white sugar, not clumpy, and packable like brown sugar.
So it is granulated, but it is still a little brown because it hasn’t been fully refined yet, and still retains some of its natural molasses. The crystals are larger than white sugar—almost as big as turbinado—and it adds a delightful crunch to the streusel topping. If you’re wondering, turbinado is a fine substitute by the way.
More Whole Grain Baking Recipes
If you’re looking for more back to school baking recipes, try these ideas!
- This honey and date and raisin sweetened Healthy Zucchini Oat Bread is sturdy enough for a lunchbox and rich in fiber.
- If you haven’t tried baking with spelt flour before, these Whole Grain Banana Muffins are a great place to start.
- My kiddos love it when I bake a loaf of this Healthy Pumpkin Bread with Chocolate Chips. And it always disappears too fast!
- These Morning Glory Muffins are a great snack or breakfast.
- My recipe for Apple Cake is also another fall baking recipe to try.
Thanks so much for reading. If you make these muffins please come back and leave a star rating and review.
These Greek Yogurt Apple Streusel Muffins are a nutritious back-to-school snack. Each one is filled with natural whole grains and has 5 grams of protein!
- ¼ cup old-fashioned oats
- ¼ cup all-purpose flour
- 2 tablespoons granulated natural cane sugar (evaporated cane juice)
- 2 tablespoons unsalted butter, softened
- ½ teaspoon cinnamon
- 1 large egg
- ¾ cup plain Greek yogurt, preferably 0% fat
- 2/3 cup granulated natural cane sugar (evaporated cane juice)
- 1/4 cup avocado oil or organic canola oil
- ¼ cup apple juice, apple cider or water
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour, preferably white whole-wheat
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 large apple, peeled and finely diced
- Preheat oven to 375ºF. Coat a 12-well muffin tin with cooking spray or line with paper muffin liners.
- Rub together oats, ¼ cup all-purpose flour, 2 tablespoons cane sugar, butter and ½ teaspoon cinnamon with clean fingertips in a small bowl until crumbly.
- Whisk egg, yogurt, evaporated cane juice, oil and apple juice in a large bowl until smooth. Whisk 1 cup all-purpose flour, whole-wheat flour, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg and salt in a medium bowl. Add the dry mixture to the wet mixture and stir to combine. Add the apple and stir to combine.
- Divide the batter among the prepared muffin tin wells. Top with the streusel, dividing evenly. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 26 to 28 minutes. Let cool in the pan 10 minutes before removing the muffins from the muffin tin, and transferring to a wire rack to cool.
- Serving Size: 1 muffin
- Calories: 217
- Sugar: 17 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 22 mg
More Healthy Snack Recipes:
Peanut Butter Pretzel Energy Balls
Lemon Ginger Chia No-Bake Snack Bars
Healthy Zucchini Oat Bread
Eggnog Pumpkin Bread with Cinnamon Streusel
Healthy Chocolate Chip Pumpkin Bread
Banana Bread with Dates and Walnuts
Low Sugar Apple Upside Down Muffins