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Spiced Apple Muffins

Lightened Up Spiced Apple Muffins

sarawalkenbach
Your belly will thank you for these muffins. Warm spices and apples are the perfect combo in this recipe. They are lightened up, but still have all the flavor.
5 from 1 vote
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Prep Time 20 minutes
Bake Time 15 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 18 muffins
Calories 110 kcal

Equipment

  • 2 Muffin Tins

Ingredients
  

Dry Ingredients

  • 1 cup Quick Oats
  • 1 cup Whole Wheat Flour or Gluten Free 1:1 Baking Flour
  • 1/4 cup Flax Seed milled
  • 1-1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1-1/2 tsp Cardamom ground
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/3 cup Coconut Sugar

Wet Ingredients

  • 3 tbsp Coconut Oil melted
  • 2 Eggs large
  • 1 cup Plain Greek Yogurt
  • 1/4 cup Pure Maple Syrup
  • 1/4 cup Almond Milk unsweetened
  • 1-1/2 tsp Pure Vanilla Extract
  • 2 tbsp Fresh Ginger - grated or 1 tsp dry ground Ginger
  • 1-1/2 cups Apples chopped

Instructions
 

  • Preheat oven to 375 degrees (Fahrenheit). In a small bowl melt the coconut oil in microwave for 15-25 seconds, set aside to cool.
  • In a medium bowl, whisk together all dry ingredients, except coconut sugar. Set aside.
  • In a large bowl, whisk the eggs. Add the coconut sugar to eggs, whisk. Add in the remainder of the wet ingredients, except the coconut oil. Whisk until Greek Yogurt is incorporated. Then add coconut oil, and whisk.
  • Chop apples into small pieces (see video). Add to the wet ingredients immediately. This will prevent the apples from oxidizing.
  • Combine the dry ingredients into the wet ingredients, stir with spatula until just combined.
  • Whether you are using muffin liners or not, spray the pans and/or liners to prevent sticking. Fill muffin cups 3/4 full.
  • Bake at 375 for 12-18 minutes. *(see note)

Video

Notes

Make sure you do a small dice on the the apples. If your chunks are too big, they will fall to the bottom and bake wonky. No one likes a wonky muffin. The size of a small blueberry is a good size.
With my oven, whole wheat muffins are done in 12 minutes, while gluten free ones are done in 16 minutes. All ovens run at different temps. Keep an eye on those muffins, with the oven light. Try not to open the oven door too much, as it lets the heat escape. 
These muffins freeze well. Put them in a freezer safe zip bag, and freezer them for up to 3 months. Take one out, wrapped in a paper towel, defrost in microwave for 30 seconds or until thawed.
 

Nutrition

Calories: 110kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 19mgSodium: 118mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 30IUVitamin C: 0.2mgCalcium: 36mgIron: 1mg
Keyword Apple Muffins, Cardamom, Fall Baking, Healthy Breakfast
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