I loved making these muffins, wholemeal flour is so much easier to work with than my usual flour alternatives, however, that does mean these are not gluten-free. With green apples, maple syrup, apple sauce, and a sprinkling of cinnamon sugar these muffins will satisfy your sweet craving without giving you that sickly feeling or a blood sugar crash later on. They contain around 3g fibre so you'll feel satisfied but only around 130 calories per serve which is less than half of that of a regular supermarket muffin (these are the easiest to get the nutrition panel from, not sure about cafe style but probably similar).
As always they are simple and easy to make, so give them a try!
1 ¾ cups of wholemeal flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup grated apple
1 cup apple diced into ¼ inch cubes
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup
½ cup Greek yogurt
½ cup applesauce
1 teaspoon vanilla extract
Cinnamon sugar for sprinkling on top
Preheat oven to 180 degrees Celcius. Grease muffin tray or use silicone tray or cupcake wrappers.
Combine flour, baking powder, cinnamon, baking soda, and salt, and mix well.
Dry out apple with a paper towel before adding it to the mixture and stirring through.
In a medium mixing bowl, combine the oil and maple syrup and whisk together. Add the eggs and beat well, then add the yoghurt, applesauce and vanilla and mix till combined.
Combine wet ingredients into the dry and stir until combined. Divide the batter between the 12 muffin cups. Sprinkle the tops with cinnamon sugar.
Bake for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Store in a container in the fridge for up to 5 days.