Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 cup (245g) Plain full-fat Greek yogurt
  • 1/2 cup (100g) Light brown sugar, packed
  • 1/4 cup (60ml) Maple syrup
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1/4 cup (60ml) Avocado oil
  • 1.5 cups (225g) Granny Smith apples, finely diced

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a 12 cup muffin tin.
  2. Whisk the dry foundation by combining the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Prepare the fruit by dicing the Granny Smith apples into tiny, uniform cubes. Look for pieces the size of a pea to ensure they don't sink.
  4. Emulsify the wet ingredients by whisking the Greek yogurt, brown sugar, maple syrup, egg, vanilla, and avocado oil until smooth.
  5. Fold the mixtures together using a spatula, stopping just as the last streaks of flour disappear. The batter should look lumpy, not smooth.
  6. Incorporate the apples gently into the batter.
  7. Scoop the batter into the prepared tin, filling each cup about 3/4 of the way to the top.
  8. Bake for 20 minutes until the tops are golden and spring back when touched.
  9. Check with a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.