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What’s Fresh with Beth Irons: Healthy Apple Muffins


1 ¾ cups white whole wheat flour or regular whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup grated apple

1 cup apple diced into ¼” cubes

⅓ cup melted coconut oil or extra-virgin olive oil

½ cup maple syrup or honey*

2 eggs, preferably at room temperature

½ cup plain Greek yogurt (I used full-fat but any variety should do)

½ cup applesauce

1 teaspoon vanilla extract

1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top



  1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt.
  3. Add the grated and chopped apple and stir to combine.
  4. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk.
  5. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.
  6. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick.
  7. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
  8. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  9. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

From cookieandkate.com