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Low-Sugar Healthy Apple Muffins pinterest

Low-Sugar Healthy Apple Muffins

These wholesome apple muffins contain 64% less sugar than store-bought versions while delivering all the flavor and moisture you crave. Made with fresh apples, whole wheat flour, and minimal added sweeteners, they're perfect for breakfast, lunch boxes, or a healthy snack that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Ice cream scoop or 1/4 cup measure
  • Wire Cooling Rack

Ingredients
  

Wet Ingredients

  • 2 large eggs
  • 1/3 cup maple syrup can substitute with honey
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil melted (or light olive oil)
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt adds moisture and protein

Dry Ingredients

  • 1 1/2 cups whole wheat flour or all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Apple Mixture

  • 2 medium apples peeled and finely diced (about 1½ cups)
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon

Optional Toppings

  • 1/4 cup rolled oats
  • 1 tbsp coconut sugar
  • 1/4 tsp cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  • Peel and core your apples, then dice them into small pieces (about ¼ inch cubes). Toss with lemon juice and ½ teaspoon cinnamon to prevent browning and enhance flavor.
  • In a large bowl, whisk the eggs until slightly frothy. Add maple syrup, applesauce, melted coconut oil, vanilla extract, and Greek yogurt. Whisk until smooth and well combined.
  • In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add the dry ingredients to the wet ingredients and gently fold together using a spatula. Mix just until no dry streaks remain – about 10-12 folds.
  • Gently fold in the diced apple mixture, being careful not to overmix.
  • Using an ice cream scoop or ¼ cup measure, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • If using the optional topping, combine the oats, coconut sugar, and cinnamon in a small bowl. Sprinkle this mixture evenly over each muffin.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
  • Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a gluten-free version: Replace wheat flour with a 1:1 gluten-free flour blend.
For a dairy-free version: Substitute Greek yogurt with coconut yogurt.
For an egg-free version: Use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag.
For ultra low-sugar version: Replace maple syrup with mashed banana (½ cup) to reduce added sugars to just 2g per muffin.

Nutrition

Calories: 165kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 5gCholesterol: 31mgSodium: 120mgFiber: 3gSugar: 10g
Keyword Apple Muffins, Healthy Muffins, Low Sugar Muffins, Whole Wheat Muffins, Healthy Breakfast
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