Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.
Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then and declare these to be the better of the two. I based these healthy apple muffins off my carrot muffins, replacing grated carrots with grated and chopped apple (I used two Granny Smith apples), and replacing half of the Greek yogurt with applesauce.
These apple muffins taste even better after resting for a few hours, if they last that long, and I particularly enjoy them with a spread of peanut butter. Check my recipe notes for how to use honey instead of maple syrup, and some ideas for how to make the muffins vegan. I think it’s time for another!