These apple mandarin yogurt muffins are made with apple mandarin juice for flavor, Greek yogurt for protein, and some whole wheat flour for extra nutrition. The perfect breakfast or snack!

Apple Mandarin Yogurt Muffins Made with Whole Wheat

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Katie Moseman


  • 1 cup whole wheat flour
  • 1 1/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup unsalted butter very soft
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain whole milk Greek yogurt
  • 1/2 cup applesauce
  • 1/2 cup Noble Juice Apple Mandarin Chai or any orange juice


  1. Preheat the oven to 350, and line a muffin pan with liners.
  2. In a separate bowl, stir together the flours, baking powder & soda, and salt. Set aside.
  3. In a large mixing bowl, add the butter and sugar, then mix until well combined. Add the eggs, yogurt, applesauce, and juice, then mix very thoroughly. Keep beating until most of the lumps are gone.

  4. Add the dry mix to the large mixing bowl. Mix until the batter is just combined. Don't over mix at this stage.
  5. Fill the muffin cups almost full. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan on a rack for 15 minutes, then take the muffins out of the pan and set them upright on the rack to finish cooling.
  6. Enjoy when cool. Wrap airtight to store.