1/2cupplain yogurt or Greek yogurt(I prefer full-fat for baking)
2 eggs
1/3cupmelted coconut oil or butter
2tsp. vanilla extract
1 medium apple, peeled and grated (lightly press some of the juice out)
1medium apple, diced into very small cubes
1small banana, mashed well(adds extra moisture & sweetness; can omit if needed)
1/4cupchopped walnuts or pecans
Instructions
Preheat oven to 325 degrees.
In a medium or large mixing bowl, stir together dry ingredients: flour, baking powder, cinnamon, baking soda, and salt.
In a large glass measuring cup or small bowl, stir together applesauce, honey, yogurt, and eggs. Add to the dry ingredients, mixing just slightly. Add melted coconut oil and vanilla and stir just enough to fully combine.
Add grated apples, diced apples, mashed banana, and walnuts and stir once more, being careful not to over-mix. The batter will be thick.
Spray a 12-muffin pan with cooking spray and divide the batter between the muffin cups. Bake for 15 to 18 minutes, or until lightly golden on top and a toothpick inserted into a muffin comes out mostly clean.
Let muffins cool for 15 minutes, and then loosen edges with a knife. Cool on a wire rack. Freeze leftover muffins for up to 3 month
Notes
For mini muffins, fill 24 miniature muffin cups with batter and bake for 9-10 minutes at 325 degrees.