Description
These breakfast muffins pack serious nutrition into a quick morning grab. Packed with wholesome ingredients and bursting with flavor, these simple morsels will power your day with delicious energy.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups white whole wheat flour
- 1 cup plain nonfat Greek yogurt
- 1 large apple, peeled and finely diced
- 2 large eggs
Supporting Dry Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Liquid and Sweet Ingredients:
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Optional Topping:
- Cinnamon sugar
Instructions
- Gather your ingredients and set up the kitchen workspace. Measure out 1 cup Greek yogurt, 2 large eggs, ¼ cup honey, 1 teaspoon vanilla, 1 ½ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 peeled and diced apple.
- Prepare your baking equipment by preheating the oven to 350°F (175°C). Arrange paper muffin liners inside a standard 12-cup muffin tin or lightly coat the tin with cooking spray.
- Combine the wet ingredients in a medium mixing bowl. Whisk 1 cup Greek yogurt, 2 eggs, ¼ cup honey, and 1 teaspoon vanilla until the mixture becomes smooth and well-incorporated.
- In a separate large bowl, blend your dry ingredients thoroughly. Mix 1 ½ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon using a whisk.
- Create the batter by gently folding the dry ingredient mixture into the wet ingredients. Stir until just combined – avoid overmixing. Carefully fold in the diced apple pieces.
- Distribute the batter evenly across the prepared muffin tin, filling each cup approximately ⅔ full. Optional: Sprinkle additional cinnamon sugar on top of each muffin.
- Slide the muffin tin into the preheated 350°F oven. Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a muffin – it should emerge clean.
- Remove the muffin tin from the oven and let the muffins cool inside the tin for 5 minutes. Transfer to a wire rack to complete cooling before serving.
Notes
- Swap whole wheat or gluten-free flour if you need an alternative dietary option.
- Dicing apples small helps them distribute evenly and ensure consistent moisture throughout the muffins.
- Let muffins cool completely before storing to prevent condensation and maintain their crisp texture.
- Store these muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 137 kcal
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 37 mg