For the first snacks/dessert recipe in my 4 Weeks to Fill Your Freezer series, I wanted to start out with something a little healthier! You know I follow an 80/20 approach, and most of my recipes here are made with whole foods. Sometimes that’s not the case; but these Apple Muffins are healthy enough for breakfast OR dessert!

These muffins are made with white whole wheat flour, honey, and even Greek yogurt; all wholesome ingredients, and you get a good boost of protein with the yogurt!

They also contain butter, which I’d been wary about using in recipes for the longest time. Butter is fat, which means extra calories. But really, real butter is good for you; as are most things, in moderation!

What kind of substitutions can you make in these muffins?

Instead of butter, you can use a vegetable or olive oil. I’m not sure I would use extra applesauce, because there’s already some in there and I don’t know if that would change the consistency.

You can also use maple syrup instead of honey, and regular whole wheat flour- although that might make the muffins a bit more dense!

Whole wheat flour contains fiber, which can help lower cholesterol. Find more low cholesterol breakfast recipes in this post!

Can you freeze these muffins?

Absolutely! I just stick mine in a gallon-sized freezer bag and put them straight in the freezer that way. I recommend flash freezing most things, which is where you freeze everything separately first on a cookie sheet and then put them into a bag. But I’ve found that it’s not really necessary with muffins.

Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!