Apple Cinnamon Muffins
These Apple Cinnamon Muffins are a simple one-bowl breakfast recipe made with no oil and loaded with fresh apples - perfect treat for fall!
Servings 12 muffins
Preheat oven to 350° F. Line 12 cup muffin pan with parchment paper liners.
Combine all dry ingredients (flour, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
Make a well in the center of the flour mixture. Add eggs and yogurt to well. Whisk eggs into yogurt incorporating as little of flour as possible.
Add applesauce and lemon juice to yogurt and eggs. Whisk to mix, slowly incorporating in the flour.
Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins. Gently fold in apple pieces.
Scoop batter into paper liners, filling to the top or slightly heaping.
Bake for 25-30 minutes until a cake tester comes out clean and the muffins are lightly browned.
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture for up to 3 days. They are best served warm and the same day.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Substitute the Greek yogurt with milk
- Substitute the egg for a flax egg to make it vegan.
- Substitute the coconut sugar with any other granulated sugar.
- Substitute the applesauce with butter, coconut oil or any neutral oil.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Calories: 148kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 178mg | Potassium: 108mg | Fiber: 1g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg