Healthy Apple Walnut Muffins
Soft, wholesome, and bursting with natural sweetness, these Healthy Apple Walnut Muffins are the perfect guilt-free treat to start your day or enjoy as a midday snack. Made with nutrient-packed whole wheat flour, rolled oats, and sweetened naturally with honey and unsweetened applesauce, these muffins balance indulgence with health. Each bite is filled with chunks of juicy diced apple and crunchy walnuts, complemented by warm cinnamon spice for a cozy, homemade flavor. Moist and tender thanks to creamy Greek yogurt, these muffins are easy to prepare in just 15 minutes and bake to golden perfection. Whether served fresh out of the oven or saved for on-the-go breakfasts, these muffins are a nutritious, crowd-pleasing alternative to sugary baked goods. Perfect for anyone searching for healthy muffin recipes, high-fiber snacks, or apple and walnut recipes with no refined sugar.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 teaspoons Vanilla extract
- 0.5 cups Greek yogurt
- 1 medium Apple (peeled, cored, and diced)
- 0.5 cups Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir well to combine.
In a separate medium bowl, whisk together the eggs, unsweetened applesauce, honey, vanilla extract, and Greek yogurt until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the diced apple and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 134.4 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
