These Easy Apple Cinnamon Muffins are a great fall breakfast full of cinnamon, nutmeg, ginger and crisp apple bits. These healthy + delicious muffins incorporate finely grated summer squash or zucchini for some extra nutrition and are naturally sweetened with maple syrup. You will love how easy these are to make! Looking for more recipes with fall flavors? Check out some of my favorites!Apple Cinnamon Baked OatmealApple Cheddar Scallion BiscuitsApple Cider Braised Pork Shoulder
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 eggs, room temperature
- ½ cup Greek yogurt
- 1/3 cup maple syrup
- 1 tsp vanilla
- ¼ tsp almond extract
- ¼ cup melted coconut oil, olive oil or vegetable oil
- 1 cup grated yellow squash or zucchini, squeeze liquid out BEFORE measuring
- 1 cup peeled and diced apples
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees.
- Line a muffin tin (or two) with muffin liners.
- Sift the flour, baking soda, salt, cinnamon, nutmeg and ginger into a large bowl.
- In a medium sized bowl, whisk together the eggs, yogurt, maple syrup, vanilla, coconut oil and grated squash. ** If you use coconut oil, be sure that the eggs are room temperature, or they will cause the coconut oil to solidify due to dropping the temperature of the oil.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Fold in the apples + raisins.
- Scoop the batter into the prepared muffin tins.
- Bake for 18-20 minutes until a toothpick stuck in the center comes out clean.
Tried this recipe?Let us know how it was!
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