2 cups all-purpose flour (240g)

1 ½ cups apples, peeled and diced (about 2 medium apples)

1 cup Greek yogurt (240g)

¾ cup brown sugar (150g), packed

1 teaspoon ground cinnamon

2 teaspoons baking powder

2 large eggs

1 teaspoon vanilla extract

½ teaspoon salt

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Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin liners.
In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt.
In a separate large bowl, whisk together the Greek yogurt, brown sugar, eggs, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the muffin tin, filling each cup about ¾ of the way full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For nutty muffins, add ½ cup of chopped walnuts, pecans, or almonds to the batter.

For a vegan option, replace the eggs with flax eggs and use a dairy-free yogurt alternative.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Top with apple-cinnamon streusel made from oats, butter, cinnamon, and brown sugar before baking for an added treat.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.