Healthy Apple Muffins

Super tender and moist, these healthy apple cakes are laced with flavors of cinnamon and fresh apple pieces easily whipped up in the blender with no butter, oil or refined sugars!

Course Dessert

Cuisine American

Keyword healthy apple cakes, healthy apple muffins, healthy fall baking, nordicware cakelets

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 102kcal

Author Lauren

Ingredients

Healthy Apple Muffins

1 cup old fashioned oats
1 cup whole wheat flour
10 pitted dates
2 large ripe bananas
1 cup greek yogurt plain or vanilla
2 large eggs
1 teaspoon baking soda
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground clove
2 apples peeled and diced small

Mini Sized Healthy Apple Muffins (for a mini muffin pan)

½ cup old fashioned oats
½ cup whole wheat flour
6 pitted dates
1 large ripe banana
½ cup plain greek yogurt
1 large egg
½ teaspoon baking soda
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground clove
1 apple peeled and diced small

Instructions

Preheat the oven to 350°F. Spray the muffin tin with baking spray or line with paper liners. In a small bowl, soak the dates in piping hot water for about 5 minutes. This will make them easier to blend. While the dates soak, chop the apple into small diced pieces, set aside.
Drain the dates from the water. Add the dates, bananas, yogurt, eggs, and vanilla extra to a blender. Blend on high for 30 seconds.
10 pitted dates, 2 large ripe bananas, 1 cup greek yogurt, 2 large eggs, 1 teaspoon pure vanilla extract
Add the oats, flour, baking soda, and spices to the wet ingredients in the blender. Blend on high for 30 to 45 seconds until all the ingredients are finely mixed. Transfer the batter to a mixing bowl, using a rubber spatula, mix in the diced apples.
1 cup old fashioned oats, 1 cup whole wheat flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground clove, 2 apples
Scoop the batter into the muffin liners about ¾ of the way full. Bake for 20 to 23 minutes or until a toothpick inserted in the center of one muffins comes out clean.

Notes

The mini muffin recipe will yield about 6 regular size muffins.
Maple syrup or granulated sugar can be substituted for dates, you'll want ¼ cup of either.
To make these vegan, substitute an extra banana for the yogurt and flaxseed egg.
Store in the refrigerator in an air tight container. I highly recommend slice and toasting them or reheating in the microwave to enjoy leftover muffins!

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