Perfect Apple Cinnamon Muffins! Healthy, soft, moist, filled with apples and cinnamon, topped off with a delicious cinnamon oat streusel. Made with whole wheat flour, dairy-free, and sweetened with maple syrup.
So I may have just converted myself to an apple muffin lover with this recipe.
I am SO excited about these healthy apple 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.
LET’S DO THIS.
Why You’ll Love These
- Soft, moist and cinnamon spiced, all while using whole wheat flour to keep these muffins on the healthy side of things.
- Dairy free, thanks to applesauce, oil and some non-dairy milk.
- Easy to make with most of the work coming from cutting apples. (You can leave the skins on to speed up this process!)
- Perfect for kids and adults! These make the best snack.
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.
But whenever I bake with apples, I am always reminded of just how delicious apples and cinnamon are together – especially in muffin form. And particularly in this easy apple muffin recipe.
Oh and the streusel topping? YES. YES. YES. Please don’t leave it out!
It amplifies the flavor and adds that hint of sweetness to the muffin top that we love oh-so-much.
Apple Muffins Ingredients
- apples – I like the granny smith variety here but pick your favorite.
- applesauce – helps reduce the amount of oil needed while keeping these muffins nice and moist.
- non-dairy milk + vinegar – to create a “buttermilk”
- pure maple syrup – a natural liquid sweetener. You may also use honey.
- coconut sugar or brown sugar – these muffins taste best with a little bit of added granulated sugar. Just trust me!
- oil – just a hint. It keeps them soft!
- vanilla – always vanilla when baking!
- egg – Helps add structure. If you’re egg-free or vegan, try subbing flaxseed for egg replacement. More on that in recipe card.
- cinnamon – loads of it!
- whole grain flour – I always use whole grain flour for muffins and breads these days but if you only have all-purpose, that should be fine too. You may need to increase the amount by a few tablespoons.
- baking powder & baking soda – leavening agents.
- more spices– I love adding nutmeg and all spice to this apple cinnamon muffin recipe as well but totally optional here.
FLOUR – 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.
DAIRY FREE – My dairy-free peeps, you can enjoy these without any major modifications. If you’re egg-free or vegan, these should work with a flaxseed egg. Notes in recipe card.
LOW FAT BUT MOIST – These apple muffins are made using applesauce and just a hint of oil, 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.
Maybe I’ll convert you to an apple muffin lover too?
More Apple Recipes
- Healthy Apple Crisp
- Apple Pie Cinnamon Roll Cobbler
- Instant Pot Steel Cut Oats with Apples & Cinnamon
- Apple Cinnamon Oatmeal Cookie Bars
If you make this recipe, be sure to leave a comment and review below! It helps others learn more about the recipe and I appreciate your feedback!
- 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 425ºF. Grease a 9 cups in 12 cup muffin pan with oil; set aside.
- In a glass measuring cup add 1/2 cup of milk + 1/2 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 1/4 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 425ºF for 5 minutes, then reduce oven temperature to 350ºF 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.
*Can use half whole wheat flour, half unbleached all-purpose
VEGAN SUB: 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.
Muffins are best enjoyed fresh within 3 days.
- Serving Size: 1 muffin
- Calories: 233
- Sugar: 20
- Sodium: 266
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 4
- Protein: 4
- Cholesterol: 21mg