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 bitter sweet 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 daughter age 10 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… and the need to fill lunch boxes with nutritious snacks and kid-friendly but healthy lunches.
Hence this 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!
If you were following along on my Instagram stories, you know that it took me a lot of testing to get these 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 loosing the moist soft texture. They also were a little too dark. I tried everything from the leavener, oven temp, the amount of liquid, the amount of flour and even switching the sweetener.
Eight tries 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.
Other Lunch Box and After School Snacks Recipes You May Like
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
Best of luck to you and your little ones at back to school! For more information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy & Food Council and Must Be the Milk.
These Greek Yogurt Apple Streusel Muffins are a nutritious back-to-school snack. 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!
- 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 375 degrees F. 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.