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Apple Cinnamon Greek Yogurt Muffins

Apple Cinnamon Greek Yogurt Muffins Ready in 30 Minutes

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These Apple Cinnamon Greek Yogurt Muffins are soft, moist, and packed with warm spices and fresh apple. Greek yogurt keeps them tender while adding protein. Top them with an oat streusel for a satisfying crunch. Great for breakfast, meal prep, or a quick snack.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup plain Greek yogurt (0% or 2%)
  • 2 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1/3 cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • 1.5 cups gluten-free 1-to-1 baking flour (or whole wheat flour)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup tart apple (like Granny Smith), peeled and finely diced
  • 1/4 cup rolled oats (gluten-free)
  • 1 tbsp coconut sugar or brown sugar alternative
  • 1/2 tsp cinnamon
  • 1 tbsp melted coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or grease it well.
  2. In a small bowl, mix the rolled oats, coconut sugar, cinnamon, and melted coconut oil together until crumbly. Set aside.
  3. In a large bowl, whisk together the Greek yogurt, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
  4. Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt directly into the wet mixture. Stir just until combined. Do not overmix. Gently fold in the diced apples.
  5. Divide the batter evenly among the 12 muffin cups. Sprinkle the oat streusel over the top of each muffin.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack before serving.

Notes

  • Use Granny Smith apples for the best tart flavor and firm texture.
  • Do not overmix the batter or your muffins will turn out dense.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • You can freeze these muffins for up to 3 months. Thaw at room temperature or warm in the microwave for 30 seconds.
  • Swap coconut oil for unsalted butter if preferred.
  • Use whole wheat flour if you do not need these to be gluten-free.
  • Maple syrup and honey both work well, but maple syrup gives a slightly deeper flavor.
  • Author: Emily Frost
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 175
  • Sugar: 10g
  • Sodium: 160mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://www.frostyrecipes.com/apple-cinnamon-greek-yogurt-muffins/