Healthy Apple Muffins
For the first snacks/dessert recipe in my 4 Weeks to Fill Your Freezer series, I wanted to start out with something a little healthier! You know I follow an 80/20 approach, and most of my recipes here are made with whole foods. Sometimes that’s not the case; but these Apple Muffins are healthy enough for breakfast OR dessert!
These muffins are made with white whole wheat flour, honey, and even Greek yogurt; all wholesome ingredients, and you get a good boost of protein with the yogurt!
They also contain butter, which I’d been wary about using in recipes for the longest time. Butter is fat, which means extra calories. But really, real butter is good for you; as are most things, in moderation!
What kind of substitutions can you make in these muffins?
Instead of butter, you can use a vegetable or olive oil. I’m not sure I would use extra applesauce, because there’s already some in there and I don’t know if that would change the consistency.
You can also use maple syrup instead of honey, and regular whole wheat flour- although that might make the muffins a bit more dense!
Can you freeze these muffins?
Absolutely! I just stick mine in a gallon-sized freezer bag and put them straight in the freezer that way. I recommend flash freezing most things, which is where you freeze everything separately first on a cookie sheet and then put them into a bag. But I’ve found that it’s not really necessary with muffins.
Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!
Healthy Apple Muffins
- 4 tablespoons butter, melted
- 1/2 cup applesauce
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups white whole wheat flour
- 1 medium apple, cored and diced
- Preheat oven to 350 degrees.
- Add all of the wet ingredients to a large bowl and combine.
- Add in the dry ingredients and mix well. Fold in the apple pieces.
- Use a 1/4 cup scoop to fill a greased muffin tin. Bake for 16 minutes until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a cooling rack.
- To freeze, place muffins in a gallon-sized freezer bag and place in the freezer. Defrost in the fridge or microwave before eating.