Very Healthy Apple Muffins
Start your mornings off right with these Very Healthy Apple Muffins—a wholesome, nutrient-packed treat that's perfect for breakfast, snack time, or on-the-go fuel! Made with hearty old-fashioned rolled oats, whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins are brimming with goodness. Grated fresh apple and unsweetened applesauce add a burst of fruity flavor and moisture, while warming spices like cinnamon and nutmeg enhance their cozy aroma. A dollop of Greek yogurt keeps them tender and protein-rich, and optional chopped nuts provide a delightful crunch. Ready in just 35 minutes and easy to prepare in a single bowl, this recipe offers a healthy, kid-friendly snack that’s perfect for meal prepping. Whether you’re looking for a dairy-free or vegan option, these muffins can be easily customized to suit your lifestyle!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened applesauce
- 1 cup grated apple (peeled if preferred)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 eggs
- 0.25 cup honey (or maple syrup for a vegan option)
- 0.5 cup plain Greek yogurt (or dairy-free yogurt)
- 1 teaspoon vanilla extract
- 0.25 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk to combine evenly.
In a separate medium-sized bowl, whisk together the eggs, honey (or maple syrup), Greek yogurt, and vanilla extract until smooth.
Add the grated apple and applesauce to the wet mixture and stir until well blended.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Avoid overmixing as this will make the muffins dense.
If using chopped walnuts or pecans, gently fold them into the batter.
Evenly distribute the batter among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 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, then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 104.4 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1730 mg | 37% | |
*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.
