Ingredients: – 1 ¾ cups white whole wheat flour or regular whole wheat flour – 1 ½ teaspoons baking powder – 1 teaspoon ground cinnamon – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup grated apple – 1 cup apple diced into ¼” cube – ⅓ cup melted coconut oil or extra-virgin olive oil
– ½ cup maple syrup or honey – 2 eggs, preferably at room temperature – ½ cup plain Greek yogurt – ½ cup applesauce – 1 teaspoon vanilla extract – 1 tablespoon turbinado sugar, for sprinkling on top
Instructions: 1. Preheat oven to 425°F and grease all 12 cups of muffin tin.
In a large mixing bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Stir in grated and chopped apple.
In a medium mixing bowl, whisk together melted oil and maple syrup. Add eggs, yogurt, applesauce, and vanilla. Mix until well combined.
Pour wet ingredients into dry ingredients and stir until just combined. Divide batter evenly between muffin cups.
Sprinkle turbinado sugar on top of muffins. Bake for 13 to 16 minutes until golden and a toothpick comes out clean.
Allow muffins to cool in the tin on a cooling rack. Store leftovers at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.