Healthy Apple Muffins (no sugar)

Hi everyone, how about starting the week with a healthier recipe? Here at home, I always try to make healthier recipes that uses less sugar or has no sugar at all, and today I bring you these delicious muffins, that have no sugar and use whole wheat flour. They are super easy to make and are super soft and delicious. They are great for your kid’s lunch box, for breakfast, afternoon tea or any time of day.

Healthy Apple Muffins
  1. 1 - 3/4 cups white whole wheat flour or regular whole wheat flour
  2. 1 - 1/2 tsp baking powder
  3. 1 tsp ground cinnamon
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1 cup grated apple, with peel
  7. 1 cup apple diced into cubes, with peel
  8. 1/3 cup melted coconut oil or extra-virgin olive oil
  9. 1/2 cup maple syrup or honey*
  10. 2 eggs, preferably at room temperature
  11. 1/2 cup plain Greek yogurt
  12. 1/2 cup applesauce
  13. 1 tsp vanilla extract
  14. 1 tbsp raw sugar, for sprinkling on top
  1. Preheat oven to 425°F. 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. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
  3. 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. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
  4. 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, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with raw 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.
  5. 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.
  1. *If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325°F until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
Adapted from Cookie and Kate
Adapted from Cookie and Kate

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