Can I make these gluten-free?

Yes, you can make this gluten-free if you use a cup-for-cup substitute gluten-free flour instead of the two wheat flours we call for. We do not recommend using almond flour or coconut flour for this recipe.

What is the best variety of apple to use for making apple muffins?

While Macintosh apples are best for applesauce , we do not recommend them for apple muffins because they will break down too much and get mushy. While you can use any firm snacking apple such as Braeburn, gala or Honeycrisp for quickbread and muffins, our favorite types of apples for muffins are golden apples.

Can these healthy apple muffins be made dairy free?

Yes! Simply swap out the Greek yogurt and use the same amount of applesauce. Either using purchased or follow our easy applesauce recipe . Just don't add any sweetener to it! Then use your favorite non-dairy butter, such as Earth Balance. Note that the streusel will be a little darker.

Healthy Apple Muffins

Description

These healthy Apple Muffins with Greek Yogurt are a nutritious breakfast or snack. Each one is filled with natural whole grains and has 5 grams of protein!

Ingredients

Units Scale

Streusel topping

1/4 cup old-fashioned oats
1/4 cup all-purpose flour
2 tablespoons granulated natural cane sugar (evaporated cane juice)
2 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon

Muffins

1 large egg
3/4 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
1/4 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
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 large apple, peeled and finely diced

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Instructions

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.

Notes

Freezing and Reheating Instructions

Keep at room temperature for two days in an airtight container.
To freeze place the muffins in a freezer Ziplock bag and press the extra air out of the bag. Seal shut and freeze up to 1 month.

Thaw at room temperature for 10 hours or up to 1 day.

For the best texture, we recommend reheating the frozen and thawed muffins for 20 seconds in the microwave or in the oven (wrapped in foil) for 10 to 15 minutes at 350 degrees.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

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