Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup plain non-fat Greek yogurt
  • 0.5 cup maple syrup
  • 1 large egg
  • 0.25 cup coconut oil
  • 1 tsp vanilla extract
  • 1.5 cups finely diced peeled apples

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper or silicone liners.
  2. Dice the peeled apples into small, consistent 1/4-inch pieces.
  3. In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, cinnamon, nutmeg, and salt until fragrant.
  4. In a separate medium bowl, whisk together the Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is velvety and smooth.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no streaks of flour remain.
  6. Gently fold in the diced apples using a cut and turn motion.
  7. Scoop the batter into the prepared liners, filling them about 3/4 full.
  8. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.