Apple season is here! These Apple Cinnamon Muffins with Pumpkin and Greek Yogurt are so good you won’t believe they’re healthy-but they are! I promise! They are made with wholesome ingredients like whole wheat flour, oat flour, flax, pumpkin, greek yogurt, and (duh) apples. Some muffins are literally cupcakes without icing. They are loaded with sugar and are way to sweet. If you buy them from a grocery store, they’re usually gigantic and can be upwards of 500 calories. That is NOT the kind of muffin I want to be eating. These muffins just scream “Fall.” They are hearty and filling and have the perfect amount of sweetness, thanks to a delicious cinnamon-sugar topping. Keep the muffins in an air-tight container and they should last about three days-but I bet they won’t be around that long. Enjoy!
QUICK TIP: To make oat flour, put ½ cup regular rolled oats in a high speed blender or food processor and process to a powder.
¼ cup (1/2 stick) Earth Balance Buttery Stick or butter, softened
¾ cup turbinado or brown sugar
¾ cup plain non-fat Greek yogurt
¾ cup pumpkin
2 Tablespoons ground flaxseed + 6 Tablespoons water
1 teaspoon vanilla
1 cup oat flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon sea salt
1½ cups peeled and finely chopped apple pieces (about 2 apples)
Topping: 2 tablespoons turbinado sugar, 1 teaspoon cinnamon
Preheat oven to 350°. Line a muffin pan with cupcake liners or coat with cooking spray.
In a small bowl, whisk together the 2 tablespoons of ground flaxseed with the 6 Tablespoons of water and let sit while you start preparing the other ingredients.
In a small bowl, mix together the topping – 2 tablespoons of turbinado sugar with 1 teaspoon cinnamon.
In a medium bowl, whisk together the oat and whole wheat flour, baking soda, baking powder, cinnamon and salt.
In a large bowl, mix the ¾ cup turbinado with the softened butter until combined. Add the flaxseed/water mixture, pumpkin and vanilla. Stir in yogurt.
Fold the flour mixture into the wet mixture. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the brown sugar topping. Bake for 30 to 35 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Store in an air-tight container in the fridge for up to 3 days.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.