Apple Yogurt Muffins

Ingredients:

• 1 3/4 cups whole wheat pastry flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ½ teaspoon cinnamon
• 2 large eggs, at room temperature
• 1 cup plain full fat Greek yogurt, at room temperature
• ¼ cup coconut oil, melted
• ½ cup maple syrup, at room temperature
• ¼ cup unsweetened almond milk, at room temperature
• 1 teaspoon vanilla extract
• 1 heaping cup chopped apples, plus more for topping

Instructions: 

1. Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
2. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
3. In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
4. Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It’s okay if there are a few streaks of flour left.
5. Fold in apple chunks.
6. Evenly divide the batter into the prepared muffin tins.
7. Bake for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean.
8. Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
9. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Notes

• Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
• Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine! 
• Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup. 
• Almond milk: Any dairy-free or dairy milk will work in this recipe.