Prepare Your Ingredients

Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well. Peel and dice your apples into small, bite-sized pieces, tossing them with a squeeze of lemon juice to prevent browning.

Mix Your Wet Ingredients

In a large mixing bowl, whisk together the eggs, honey, applesauce, Greek yogurt, melted coconut oil, and vanilla extract until smooth and well combined. The mixture should look creamy and unified.

Combine Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure everything is evenly distributed with no clumps.

Bring Everything Together

Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. You should still see a few flour streaks—this is perfect. Gently fold in your diced apples, reserving a handful for topping.

Fill and Bake

Divide the batter evenly among your muffin cups, filling each about three-quarters full. Press a few reserved apple pieces onto the top of each muffin. Bake for 18 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean.

Cool Properly

Let the muffins cool in the pan for five minutes before transferring them to a wire rack. This prevents them from becoming soggy on the bottom while allowing them to set properly.