Healthy Apple Pecan Muffins

It’s a new year. So here’s to a new you!

These muffins are definitely filling and healthy. There’s no sugar in the muffin batter (unless you count the grated apple as sugar)…only the delicious brown sugar strudel topping, just for a little sweet to make it oh so good.

Oh, and they’re best served warm (so just pop them in the toaster or microwave if they didn’t just come out of the oven)!

And as promised, from the Chobani giveaway these are made oh so moist with Greek yogurt! Thank you again for all of your participation in the giveaway. I got a lot of great ideas and keep watching out for more recipes made with Greek yogurt!

Healthy Apple Pecan Muffins

adapted from Ellie Krieger’s The Food You Crave: Luscious Recipes for a Healthy Life


  • 1 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups whole wheat or whole wheat pastry flour
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 2 eggs or 6 tablespoons egg white egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 cup plain non-fat Chobani Greek yogurt
  • 1/2 cup natural unsweetened apple sauce or baby food
  • 1 cup skim milk
  • 1 granny smith apple, grated


  1. Preheat the oven to 375°.
  2. Mix the brown sugar, pecans and cinnamon in a bowl and set aside for the topping.
  3. In a larger bowl, mix the flours, baking soda and salt together.
  4. In yet another large bowl mix the canola oil, eggs, vanilla extract, yogurt, apple sauce and milk.
  5. Add the wet ingredients to the dry and mix.
  6. Fold in the gradated apple.
  7. Fill the muffin tin 2/3 full per muffin spot. Then, sprinkle the entire batch of the topping evenly over the muffin batter.
  8. Bake for 20-30 minutes or until a toothpick comes out clean.

Servings: 12 muffins


        1. Hey Lau, It’s actually the second step in the directions, mixing the brown sugar, pecans and cinnamon in a bowl and set aside for the topping. 😀 It’s definitely ‘the icing on the cake’ with these muffins! The perfect bit of sweet! Happy Baking!

    1. Do you mean white whole wheat flour? or whole wheat pastry flour? I’ve never heard of whole wheat all purpose flour. The reason I ask is because whole wheat flour is a more course flour, making these muffins more filling and protein and fiber filled. Using whole wheat pastry flour, the muffins will be a little less dense because whole wheat pastry flour is ground more fine than whole wheat flour. Using white whole wheat flour will still have the same nutritional benefits that whole wheat flour will provide (just comes from a different grain) and I’m pretty sure the recipe will turn out fine with it too. As for using exclusively just plain old all-purpose flour, you might want to back down on the liquid. I’d just experiment. Use the flour that you have. And just slowly add the liquids, stir, and get it to the muffin consistency: not as loose as pancake batter & not as tight as bread dough. Good luck and I hope this helped Amanda! 🙂

  1. Help! Your muffin recipe looks great. If you like picture linkys and blog hops, a Decidedly Healthy or Horridly Decadent hop has just begun (Sat party, but open for entries until Mon noon). But, the decidedly healthy (whole grain or veggie) recipes are in short supply. Consider sharing your recipe with the folks following this hop:
    Older posts that fit the theme are also a-ok. Posting 2 recipes also ok.

  2. These look so pretty! I love the idea of making these into individual servings (muffins) instead of a loaf/cake. Something that looks this good definitely needs portion control. 🙂

    1. I calculated it and it is now on the post! 🙂 But they are only 170 calories and 3 grams of sugar if you don’t had the brown sugar on the topping. 🙂 You could always decrease the amount of brown sugar too if you still enjoy the taste like me. 😀 I hope that helps!

  3. Could regular yogurt substitute Greek yogurt. Because I don’t have any Greek yogurt, but I do have regular yogurt that I want to use up.

    1. I haven’t tried it, but I bet it would work fine. 🙂 You just might have to add a little more flour to compensate for the added moisture. You can also make homemade Greek yogurt by putting your regular yogurt in cheesecloth in a strainer and set it in the refrigerator for 8+ hours to drain some of the liquid out. 🙂 Good luck and happy baking!

  4. Hi,
    I found this page looking for a recipe for pecan muffins.
    Today I tried to do it, thanks God I made only half of the portion.
    Unfortunately, large parts of the muffins sticks to the baking cups.and in general is too moist and tasteless.
    Possibly, I did something wrong but I was trying to follow recipe.
    Maybe this muffins are healthy, but for me not good,sorry.

    1. I’m sorry that you didn’t enjoy them Margaret. I found them to be a delectable treat, especially with the strudel topping! 🙂 They are meant to be healthy and what you probably mean by tasteless, just means that you don’t like that there isn’t the customary amount of sugar added…like the dessert-style muffins. Also, when you halved the recipe, you may have skewed the proportions of ingredients, causing difficulty in the baking process. Next time you search for a muffin recipe, I’d look for one that has more added sugar and no whole wheat flour. That way you’ll have the sweet muffin that I think you were hopping for. Happy Baking!

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