Apple Cinnamon Muffins
Servings 12 muffins
Ingredients
- 1 ¼ cup all purpose flour plus 1 tablespoon, divided
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 eggs
- ½ cup whole milk
- ¼ cup plain Greek yogurt
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cup granny smith apples peeled, cored, and diced
Instructions
- Preheat oven to 375*F degrees. Line a muffin pan with 12 liners.
- In a medium bowl, whisk together 1 ¼ cup all purpose flour, ½ cup brown sugar, ¼ teaspoon salt, ¼ teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, ¼ teaspoon cloves, ⅛ teaspoon nutmeg and ¼ teaspoon ginger.
- In another bowl, whisk together 2 eggs, ½ cup whole milk, ¼ cup plain Greek yogurt, ⅓ cup coconut oil and 1 teaspoon vanilla extract.
- Gradually pour wet ingredients into dry ingredients bowl and gently whisk until almost fully incorporated.
- In a small bowl, toss 1 ½ cup granny smith apples with 1 tablespoon of flour to coat. Add apples to batter and gently mix into batter with a spatula.
- Pour muffin batter into lined muffin pan, filling each cavity about ¾-full.
- Bake for 20-22 minutes, until muffin springs back when touched.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Granny Smith apples work great in this recipe, but Honeycrisp, Fuji or Braeburn are all good substitutes too.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
