Healthy whole wheat muffins filled with shredded apples, tons of cinnamon spice and zero refined sugar!
Make ahead tip: The muffins can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
1. Any fat % of yogurt can be used for these. To make this dairy-free, use dairy-free yogurt. I prefer using Kite Hill plain unsweetened since it has a plain flavor.
2. Any milk fat % or dairy-free milk can be used— I typically use unsweetened almond milk.
3. Avoid overmixing— whole wheat flour is a more dense flour so to keep it lighter we will not only sift it but also need to be more gentle with the batter to keep air in it.
4. Use any variety of apple that you prefer. However, if using a sweeter apple, you may need to reduce the maple syrup slightly.
Make these vegan: Use 1 chia seed eggs (1 chia seed egg = 1 Tablespoon chia seeds + 2.5 Tablespoons water + let sit for 5 minutes) with dairy-free yogurt, and any dairy-free milk.
Find it online: https://runlifteatrepeat.com/whole-wheat-apple-cinnamon-muffins/