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
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt.
- Add the grated and chopped apple and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk.
- Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.
- 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.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
- 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.
- 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.