Another great healthy-ish muffin recipe perfect for fall breakfasts or an on-the-go snack! This recipe replaces some of the flour with whole wheat flour for added nutrition without sacrificing taste or texture.
With a couple of small substitutions, these muffins can be made vegan! Replace the eggs with 1/2 cup unsweetened applesauce, use an equal amount of any type of non-dairy milk to replace the milk, and use an equal amount of non-dairy yogurt in place of the sour cream. Oat milk and oat milk-yogurt are great options for these, since it goes well with the oats in the topping.
Try different varieties of apples for different flavors. Green Granny smith apples tend to be tart, while multicolor Macintosh apples are sweeter. Try one of each for a good balance of sweet and tart!
Nutrition Facts per serving: 272 calories, 15g total fat (4g saturated fat) 29.9g total carbohydrate (1.3g dietary fiber, 16.2g total sugars) 4.4g protein