Apple Muffins – makes 12

INGREDIENTS

·       1 ¾ 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 cubes

·       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 full-fat Greek yogurt 

·       1 teaspoon vanilla extract

INSTRUCTIONS

1.     Preheat oven to 220C. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.

2.     In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.

3.     In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce, and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30-second bursts.)

4.     Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

5.     Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months

Calories	180 Kcal
Fats	8g
Carbohydrates	24g
Fibre	2g
Sugar	10g
Added Sugar	0g
Protein	4.4g