Healthy Apple Cinnamon Muffins with Greek Yogurt

Apple muffins are so delicious, but often come with unnecessary fat and calories. Try out our healthier take – made with Greek yogurt and coconut oil!

Photo credit: A Healthier Michigan

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• 1 cup white whole wheat flour or plain white flour
• 1 Tbsp. cornstarch
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 large egg
• 1/2 cup apple cinnamon flavored Greek yogurt or plain
• 1/4 cup melted coconut oil or heart-healthy oil
• 1/2 tsp. vanilla extract
• 1/2 cup brown sugar, lightly packed
• 1 cup peeled and chopped apple- I recommend Granny Smith
• 1/2 tsp. lemon juice

• 3 Tbsp. white whole wheat flour or plain white flour
• 2 Tbsp. quick oats
• 1/2 tsp. ground cinnamon
• 3 Tbsp. brown sugar, not packed
• 2 Tbsp. and 1/4 melted coconut oil

Healthy Apple Cinnamon Muffins with Greek Yogurt

1. Preheat the oven to 350 degrees F. Spray 12 cavities of a muffin tin and lightly flour. Do not use muffin liners as these muffins will stick to them. Set aside.
2. In a large bowl, pour in the flour. Remove 1 tablespoon of the flour and return it to the flour container. Add in the cornstarch, baking soda, salt, and cinnamon. Mix until combined.
3. In another bowl, mix together a large egg (organic recommended for flavor purposes), Greek yogurt (I use apple cinnamon in these muffins and love it! Plain or vanilla will also work. Full fat or 1% for best results -- fat free tends to be a bit watery), coconut oil (measured when melted), vanilla extract, and brown sugar. (IF you are used to healthier muffins/snacks 1/3 cup brown sugar should be great for you and if not I would recommend doing 1/2 cup) Mix until well combined.
4. Peel and finely chop the apple. Toss with the lemon juice and discard any extra lemon juice that doesn't coat the apples. Toss with the flour mixture. (this is important to keep the apples dispersed evenly throughout the muffins).
5. Mix the wet and dry ingredients until JUST combined. Over-mixing yields denser muffins.
6. Fill up 12 muffin cavities evenly with the mixture - each cavity will be a little under 3/4 of the way full.
7. In another bowl, toss together the flour, quick oats, cinnamon, and brown sugar. Pour in the coconut oil (measure when melted) and mix to combine. Add a bit more coconut oil if too dry or a bit more flour if too wet.
8. Top each muffin evenly with this crisp topping.
9. Fill the empty cavities of the muffin tin with water to ensure even baking.
10. Bake for 20-25 minutes or until a fork when inserted in the center comes out clean.
11. Remove and allow to cool for a few minutes before removing the muffins from the tin. Use a spoon to coax the muffins out after about 5-10 minutes.
12. Store muffins in an airtight container in the fridge. Warm in the microwave for 10-15 seconds before enjoying if desired.
13. Muffins best enjoyed within 3 days.

Nutrition Information per Serving:
Nutrition Facts
12 Servings
1 serving = 1 muffin
Amount Per Serving
Calories 143.3
Total Fat 6.3 g
Saturated Fat 2.6 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.7 g
Cholesterol 15.5 mg
Sodium 114.0 mg
Potassium 72.1 mg
Total Carbohydrate 22.3 g
Dietary Fiber 2.3 g
Sugars 9.7 g
Protein 3.0 g
Vitamin A 0.5 %
Vitamin B-12 0.7 %
Vitamin B-6 0.4 %
Vitamin C 2.8 %
Vitamin D 0.8 %
Vitamin E 0.0 %
Calcium 1.1 %
Copper 1.0 %
Folate 0.6 %
Iron 1.7 %
Magnesium 0.5 %
Manganese 2.8 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 1.1 %
Riboflavin 0.9 %
Selenium 0.2 %
Thiamin 0.1 %
Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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