HEALTHY APPLE MUFFINS (WITH GREEK YOGURT)

Okay who is ready for FALL? I say it all year long and I mean it — I live for Fall time. It’s my absolute favorite time of the year! As much as I enjoy summer, when school has started it feels like summer has come to an end. Regardless of what the thermometer is telling me…

And while I’ll still be savoring the last bits of summer, I basically had two summers (Australia’s summer and now Utah’s summer) so I’m good and ready for Fall. To be honest, I’ve been pretending it’s Fall since about the beginning of July when I broke out the pumpkin and started experimenting on recipes for you all. So far I have about 9 different pumpkin recipes that I can’t wait to share with you all. But it would be rude to rob apples of their lime-light so let’s start with some apple recipes! First one up, these delicious and healthier apple pie muffins!


Last year the blog debuted some apple almond muffins that were very well received. We LOVE those muffins! They are flourless and even healthier than these ones. However, these have tons of healthier swaps and overall these two recipes are very different.

Ingredients
Muffins

• 1 cup white whole wheat flour or plain white flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1/2 cup apple cinnamon flavored Greek yogurt or plain
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• 1/2 cup brown sugar lightly packed
• 1 cup peeled and chopped apple I used Granny Smith
• 1/2 teaspoon lemon juice
• Crisp cinnamon sugar topping
• 3 tablespoons white whole wheat flour or plain white flour
• 2 tablespoons quick oats
• 1/2 teaspoon ground cinnamon
• 3 tablespoons brown sugar not packed
• 2 tablespoons and 1/4 melted coconut oil

Instructions

1. Preheat the oven to 350 degrees F. Spray 9 cavities of a muffin tin and lightly flour. Do not use muffin liners as these muffins will stick to them. Set aside.
2. In a large bowl, pour in the flour. Remove 1 tablespoon of the flour and return it to the flour container. Add in the cornstarch, baking soda, salt, and cinnamon. Mix until combined.
3. In another bowl, mix together a large egg (organic recommended for flavor purposes), Greek yogurt (I use apple cinnamon in these muffins and love it! Plain or vanilla will also work. Full fat or 1% for best results -- fat free tends to be a bit watery), coconut oil (measured when melted), vanilla extract, and brown sugar. (IF you are used to healthier muffins/snacks 1/3 cup brown sugar should be great for you and if not I would recommend doing 1/2 cup) Mix until well combined.
4. .............................

for full recipes please see : www.chelseasmessyapron.com