Ingredients
Equipment
Method
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the Greek yogurt, maple syrup, unsweetened applesauce, and eggs until the mixture is smooth and well combined.
- Add the whole wheat flour, ground cinnamon, nutmeg, baking soda, baking powder, and salt to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold the diced apples into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Storage Tip: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing Tip: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Freezing Tip: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
