Whole Wheat Brown Sugar Muffins

I've slept more this week than I have in a long time. At least 8 hours each night with a few 2-hour naps when a long afternoon seemed like too much.
The words and thoughts and prayers you sent are like balms on a tender wound.
Thank you.
Ryan and I are okay. We're trying to do the things we love.
For Ryan? He's been swimming and reading and making things like a beautiful pretzel necklace. I'm lucky to have this guy. No doubt about that.
For me? I'm writing and walking and sipping on 3 dollar cups of coffee. And I'm baking, of course.
I baked these whole wheat brown sugar muffins on Saturday, and the aroma of cinnamon and brown sugar made my house feel safe and warm.
Isn't it amazing what a muffin pan can do?
What I love about these muffins is not only the flavors of sweet apples and brown sugar. I appreciate how these muffins make me feel. Not too sweet and full of apples, whole grains, and nuts, these whole wheat brown sugar muffins are good for my body and my soul. Sitting down with a muffin and a cup of coffee is the right way to start my day. And I don't feel bad when I take an extra one or two for the road.
I cut the sugar back in these whole wheat brown sugar muffins, largely because apples are sweet enough, and I often feel like muffins are more like cake than they should be.
With only 1/3 cup of brown sugar, these muffins are just sweet enough to satisfy my morning cravings.
I also added Chobani Greek yogurt, which paired with a meager 1/4 cup of oil, makes these muffins moist and light.
Greek yogurt can do wonders for baked goods. Not to mention how lovely it tastes just on its own. Give me a bowl of Greek yogurt, a drizzle of honey, some fresh fruit, and I'm one happy girl.
Whole Wheat Brown Sugar Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup packed brown sugar
1/4 cup oil
1 teaspoon vanilla extract
2 eggs
3/4 cup Chobani Greek Yogurt, Plain
1 apple chopped
1/4 cup chopped pecans
1. Preheat your oven to 400 degrees Fahrenheit. Grease or line a 12-tin muffin pan.
2. In a medium bowl, whisk together your dry ingredients--flours, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, whisk together your brown sugar and oil. Add in the vanilla extract. Stir well. Add in the eggs, one at a time, mixing well after each addition. Stir in the Greek yogurt and mix until smooth.
4. Fold the dry ingredients into the wet ingredients, making sure to not overmix your muffin batter. Fold in the apples and chopped pecans.
5. Using an ice-cream scoop (or large spoon), distribute your muffin batter into prepared muffin tins. Bake in preheated oven for 15-20 minutes, or until muffin springs back when touched and a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 5 minutes before removing to a wired rack.
Always,
Monet
Anecdotes and Apple Cores