Start the morning off right with these delicious fruit-packed muffins. Yield: 12 muffins.


  • 1 1/3 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1  cup grated apple
  • 1 cup apple diced into 1/4 cubes
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup maple syrup or honey
  • 2  eggs, preferably at room
  • 1/2 cup plain low-fat Greek yogurt
  • 1/2 cup applesauce
  • 1  teaspoon vanilla extract


  1. Preheat oven to 425°F. Grease muffin tin or use muffin cups.
  2. In a mixing bowl, combine flour, baking powder, cinnamon, baking soda and salt. Add grated apple and chopped apple. Stir to combine.
  3. In a separate bowl, combine the oil and maple syrup (or honey) and beat together. Add eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. 
  4. Pour wet ingredients into dry and mix with spoon, just until combined (a few lumps are ok). The batter will be thick. Divide batter evenly between 12 muffin cups. Bake for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
  5. Place the muffin tin on a cooling rack to cool. Leftover muffins can be stored in the refrigerator for 4 days, and frozen for up to 3 months.


  • Serving Size: 1 muffin
  • 176 calories
  • 5.7 g fat 
  • 29.1 g carbs
  • 2.9 g fiber
  • 4.5 g protein 

Source: modified from