These Cinnamon Apple Muffins are bursting with so much flavor. Perfectly soft, moist, filled with apples and cinnamon, plus topped off with a delicious oat streusel. Made with whole grain flour, dairy-free, and free of refined sugars.
Ummmm how excited am I right now to be sharing some awesome Autumn-inspired recipes with my blogging gals? VERY EXCITED. Our schedules got a little crazy this summer so it’s been a while since we’ve (virtually) gotten together. But we are back with all the fall flavors for the season!
What is it about Fall foods that just gets everyone so pumped? I don’t know, but I love it too.
So before we get to some delicious Cinnamon Apple Muffins, let’s see what they’ve got…
Autumn Breakfast Bowl with Pumpkin Almond Butter — rachLmansfield
The most delectable Autumn Breakfast Bowl made with our favorite fall ingredients & topped with Creamy Pumpkin Almond Butter for an easy & healthy breakfast
Vegan Pumpkin Cake — The Almond Eater
A deluctable 3-layer Vegan Pumpkin Cake that’ll please even non-vegans. It’s topped with a cinnamon-y cashew-based icing that’s both light and flavorful.
Cinnamon Honey Crisp Apple Scones — In It 4 the Long Run
Fill your house with the scrumptious smell of apple cinnamon scones. These dairy-free scones are perfectly moist on the inside and have a crisp cinnamon crunch.
Protein Pumpkin Donuts with Cashew Frosting — The Blissful Balance
Get a kick of protein power with these Protein Pumpkin Donuts with Cashew Frosting. Perfect for the Fall season, these soft, sweet, and spicy donuts will keep you feeling full!
Okay, everything looks incredible and makes me want to just get on my boots and wrap myself in a blanket scarf STAT. I actually don’t even have a blanket scarf… YET. Must go to Target…
I’m thinking some kind of warm drink to cozy up to with these apple muffins–or any of the fall recipes above– would also be quite lovely.
Now, I will be honest… Apple muffins? Not necessarily my muffin of choice. I mean if I had to choose a muffin it’s going to be banana, hands down. Ugh, I don’t even have any banana muffins on the blog… hmmm, that’s stupid.
Anyways, fall baking means APPLES. Pumpkin can’t get all the glory.
I may have just converted myself to an apple muffin lover with this recipe. Like… Guys… I am SO excited about these muffins I can barely stand it. They are soft and so so so cinnamon-y.That could possibly have to do with the fact we’re using an entire tablespoon of ground cinnamon. But trust me, it is 100% necessary.
Oh and the streusel topping? YES. YES. YES. Do the streusel. Like the hustle?
It amplifies the flavor and adds that hint of sweetness to the muffin top that we love oh so much.
A few notes on these cinnamon apple muffins
They’re made with whole wheat white flour, which allows the muffins to stay a little more tender than using all whole wheat. You can also use half whole wheat, half unbleached all-purpose, OR all whole wheat pastry flour if you prefer.
They’re dairy-free! So for my DF peeps, you can enjoy these. However we are using an egg… I did not test this batch with a flaxseed egg, but I am fairly confident it would work after testing both ways with success in this recipe. You just need to replace the one egg with 1 TBS milled flaxseed + 3 TBS water and let sit for 5 minutes.
We’re using just a hint of oil with the applesauce, which allows the muffins to stay soft and moist. When I first tested these I left the oil out. They were still good, but the texture wasn’t really wowing me. After making the second batch I opted for a couple tablespoons of oil and made a couple more tweaks to the ingredient ratios. I wasn’t prepared for the goodness that happened as I took my first bite. Mother of pearl we have ourselves a winner! Maybe I’ll convert you to an apple muffin lover too?
- 1/2 cup non-dairy milk + 1/2 TBS apple cider vinegar
- 1/3 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar (or brown sugar)
- 2 TBS oil (ex: avocado oil, olive oil, melted & cooled coconut oil)
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cups + 2 TBS whole wheat white flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBS ground cinnamon
- Dashes of nutmeg and all spice, optional
- 1 cup diced apples (I used golden delicious, skin on)
for the crumble
- 1 1/2 TBS coconut oil, melted & cooled
- 2 TBS coconut sugar
- 2 TBS whole wheat white flour
- 3 TBS rolled oats (or 2 TBS quick oats)
- dash of ground cinnamon
- Preheat oven to 425F. Grease a 9 cups in 12 cup muffin pan with oil.
- In a glass measuring cup add ½ cup of milk + ½ TBS of apple cider vinegar, set aside for about 5 minutes.
- In a small bowl make your crumble: add coconut oil, coconut sugar, flour, oats and cinnamon. Stir with spoon and mix well with hands until combined. Set aside.
- In a medium bowl add whole wheat white flour, baking powder, baking soda, salt, ground cinnamon, and a couple dashes of ground nutmeg and allspice for a hint of extra spice. Whisk together until evenly combined.
- In a large bowl add applesauce, maple syrup, and coconut sugar. Whisk until evenly combined then add oil, egg (or flaxseed "egg") and vanilla. Whisk until evenly combined. Pour in milk mixture and gently stir to combine.
- Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula, gently combine until all dry ingredients are almost incorporated, then fold in diced apples gently. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins!
- Evenly distribute batter into greased muffin pan, filling ¾ full (about heaping ¼ cup of batter). You should fill 9 cups– or evenly distribute into 12 for smaller muffins. Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
- Bake muffins at 425F for 5 minutes, then reduce oven temperature to 350F and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan. Transfer apple muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
--You can sub large egg for flax egg to make vegan = 1TBS milled flaxseed + 3 TBS water, sit for 5 minutes for "gel" to form.
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
What’s your favorite thing to make or bake in the fall?