These Healthier Apple Muffins are made with whole wheat flour, heart healthy avocado oil, a double dose of apple with homemade apple sauce and grated local apples, and sweetened with maple syrup.
‘Tis the season for all things apple. And rightfully so as they just begged to be cooked (and this case baked) with all the warming, homey spices we associate with fall. PSA: pumpkin spice is just as good paired with apples as it is pumpkin and it should be used in all the baked goods from now until the end of the year. 🙂
Even though it’s been absolutely gorgeous here the past few weeks and I’ve been spending much of my free time outdoors, I’ve had a mad hankering for hunkering down in my kitchen, sweats on, and baking the day away. Sunday was almost that day. While I ignored the Mount Everest pile of laundry in my mudroom and did my best to avoid using the bathroom that so desperately needed a cleaning, I instead headed to the kitchen for an afternoon of food prep. So while I didn’t bake all the things, I did bust these muffins out along with a bunch of food prep for the week.
Cooking trumps housework every single time.
I’m not super consistent about meal prepping for the week ahead but when I do actually do it, I wonder why I don’t do it all the time. It’s often the difference between our week being hectic and super hectic, you know? And it’s certainly the difference between us eating well and, well….not so well. So just getting a few things prepped ahead makes all the difference. This week I made a batch of slow cooker chicken to use for tacos and salads, I hard boiled eggs, made pasta salad for the kids lunches and busted out these Healthier Apple Muffins.
While I could never call any muffin healthy, I assure you this muffin recipe is way healthier than a classic apple muffin and it’s just as delicious. Made with whole grain flour, a double dose of local apples- which have been amazing this year- and sweetened with maple syrup. It makes a perfect dozen and the muffins double as a lunch box treat, breakfast on the go (slathered in almond butter, please!) or an after school snack. Meal prep for the win!!
Happy hump day and thanks for reading! xo, Kelley
A healthier apple muffin made with whole wheat flour, maple syrup and avocado oil.
- 1¾ cups white whole wheat flour
- 1½ teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups grated apple
- ⅓ cup avocado oil (or olive oil)
- ½ cup pure maple syrup
- 2 large eggs
- ½ cup whole fat vanilla Greek yogurt
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons sugar + 1/2 teaspoon cinnamon mixed together in a small bowl, for sprinkling on top
- Preheat oven to 400F degrees.
- Line a standard 12 cups muffin tin with liners.
- In a large mixing bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. Blend well with a whisk and then add then stir in the grated apples.
- In a separate mixing bowl, combine the avocado oil, maple syrup, eggs, yogurt, applesauce, and vanilla extract; mix well with a whisk.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Don't over mix! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the cinnamon sugar.
- Bake muffins for 15-20 minutes or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Remove muffins from oven and let cool completely on a cooling rack. I love these muffins slathered with almond butter or a pat of cold butter and homemade jam. My kiddos love them plain jane!
These muffins freeze beautifully. If not eaten right away, they will store at room temperature for 2-3 days.