Apple Muffins

I've been making this recipe for years and keep thinking it's so annoying I can't find it on my blog. I guess I need to catch up! This is a delicious recipe that's pretty easy to throw together other than dealing with the apples. But even then it's pretty quick if you have a peeler-corer-slicer. We love these healthy apple muffins! Pretty much any apple will work. Originally I made them because I had a ton of Grannysmith apples I was trying to use up.  

Apple Muffins

Cookie and Kate 

Ingredients:

1 ¾ C whole wheat flour
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
1 C grated apple
1 C apple diced into ¼” cubes (peel it beforehand)
⅓ C melted coconut oil or olive oil
½ C pure maple syrup or honey
2 eggs
½ C plain Greek yogurt (full fat or nonfat both work) 
½ C unsweetened applesauce
1 tsp vanilla

Instructions:

1. Preheat oven to 425 degrees F (If using honey instead of maple syrup, bake at 325 F for 23-25 minutes). Grease muffin tin or line with paper liners.
2. In a large mixing bowl, mix flour, baking powder, cinnamon, baking soda and salt until well combined. Add the grated apple, (squeezing out extra moisture if it's super wet) and chopped apple and stir. 
3. In a medium mixing bowl, combine oil and maple syrup and whisk. Add the eggs and beat until combined, then add the yogurt, applesauce and vanilla and mix, working quickly so the coconut oil doesn't solidify. 
4. Pour the wet ingredients into the dry and mix just until combined, leaving no more than a few lumps. The batter will be very thick. Divide the batter among the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until golden on top and a toothpick inserted into a muffin comes out clean.
5. Cool completely on a cooling rack and store leftovers covered on the counter for 2 days, or in the fridge for 4 days. Freeze up to 3 months.