Simple Whole Wheat, Yoghurt & Apple Muffins

Morning.  It has a different significance for each and every one of us.  I’ve always been a morning person except during my early to mid-20’s.  Pretty hard to seize the day when you’re rolling in at 4 or 5 in the morning after dancing and partying all.night.long.  Other than that little stumble, I’ve unfailingly enjoyed and appreciated the chiaroscuro light of early morning as well as the precious silence which, more often than not, accompanies it.  For me, dawn exhibits the the promise of the day.  Today I can be a better person.  Dawn is the time of day when I am strong in my conviction that I WILL look ahead… I won’t let myself become ensnared  in the spider web of my past or dwell on mistakes of long ago.  Today is the day I will help more people.  I WILL NOT let little things get under my skin nor will I allow my mood to be swayed and soured by the small stuff.  All this before I’m out of bed.  But the best part of early morning is that first cup of smooth, strong and creamy coffee.  Am I right or what?  We don’t always have time to savor sunrise over palm trees or dark, murky skies unfolding into vast miles of aquamarine space.  But we always have time for coffee… even if we sip it in the shower, under the blow dryer or in the car.  For mornings when time is precious, these little muffins make up the perfect breakfast on the fly when paired with a hard boiled egg, sliced tomatoes, apple wedges or a cheese stick.  They freeze beautifully when individually wrapped airtight.  Low in fat and high in fiber, these simple baked muffins will satisfy your hunger while keeping you fueled up well into the afternoon.  They’re slightly sweet,  moist and rather hearty, due to the whole wheat pastry flour, I suppose.  Packed in an airtight container and refrigerated these muffins stay fresh 4-5 days.  20 seconds in the microwave brings them back to life and makes for an exceptionally tasty treat.  Yoghurt apple muffins make a great low fat, nutritious snack, too.  I speak from experience… lots of experience.  Enjoy!

Whole Wheat Yoghurt & Apple Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup vanilla yoghurt
  • 2/3 cup buttermilk
  • 3/4 cup grated apple, (1 large apple), with skin
  • 1/4 cup sugar
  • 1/4 cup sliced almonds
  • 1/4 cup whole wheat pastry flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 400°.  Line a muffin tin with paper cups and cover entire surface of cups and tin with non-stick cooking spray.  Set aside.
  2. In a large bowl add flour, sugar, baking powder, baking soda and salt. Mix until all ingredients are well combined.
  3. In a separate, smaller bowl add yoghurt, buttermilk and apple and mix until completely combined.
  4. Add yoghurt mixture to flour mixture and gently combined until almost completely incorporated.  Make certain to mix from the bottom of the bowl while taking care NOT to over-mix the batter. A few streaks of flour are fine.
  5. Fill muffin tin evenly and bake for 19-20 minutes or when tester comes out with a few crumbs but not wet.
  6. Cool on rack for 10 minutes, remove muffins from tin and serve. If freezing, let cool completely on rack, Remove as much air as possible from wrap or container and store in freezer.



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