Apple Cinnamon Muffins

These Healthy Apple Cinnamon 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 grains, dairy-free, and free of refined sugars.

Why You’ll Love This Recipe

• Whole wheat flour keeps these muffins on the healthy side.
• Dairy free, thanks to applesauce, oil and some non-dairy milk.
• Easy to make – with tips on how to speed up the process!
• The best snack and one the whole family will love!

Looking for more apple recipes? Be sure to make Healthy Apple Crisp, Apple Pie Cobbler, Apple Steel Cut Oats and Apple Cookie Bars.

Recipe Ingredients

I am SO excited about these healthy apple muffins I can barely stand it. They are soft, so so so cinnamon-y and made with simple ingredients. Here’s a quick look at what we need:

• oil – a little bit goes a long way here, which keeps the fat content low. You can use unrefined coconut oil, avocado oil or olive oil.
• coconut sugar or brown sugar – these muffins taste best with a little bit of added granulated sugar. Just trust me!
• 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. They’re made with white whole wheat 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.
• oats – either old-fashioned rolled oats or quick oats will work for the crumble.
• cinnamon + spices – loads of cinnamon, a full Tablespoon here. I love adding nutmeg and allspice to this apple cinnamon muffin recipe as well but totally optional here. Ground cloves would be a great addition, too.
• baking powder & baking soda – leavening agents.
• non-dairy milk + vinegar – to create a dairy-free “buttermilk” and add extra moisture.
• applesauce – helps reduce the amount of oil needed and adds to the apple flavor.
• pure maple syrup – a natural liquid sweetener. You may also use honey.
• 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.
• fresh apples – I love granny smith apples here, but you can use any kind of apples like pink lady, golden delicious, gala, honeycrisp apples or any apple variety you picked at your local apple orchard.

Find the full recipe with measurements in the recipe card below, at the end of this post.

How to Make

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? Please don’t leave it out! Here’s how to do it:

Prep Equipment

Preheat oven to 425ºF. Grease 9 cups in a 12 cup muffin pan with oil or cooking spray, or line with paper liners. In a glass measuring cup, combine milk and apple cider vinegar. Stir and set aside.

Make Oat Crumble

In a small bowl, combine coconut oil, coconut sugar, flour, oats and cinnamon. Mix gently with your hands until combined.

Mix Dry Ingredients

In a medium bowl, whisk together whole wheat white flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.

Whisk Wet Ingredients

In a large bowl, whisk together applesauce, maple syrup, and coconut sugar until smooth. Then, whisk in oil, egg, vanilla and milk mixture.

Make Muffin Batter

Add bowl of dry ingredients to wet ingredients. Gently combine with a spatula, then fold in diced apples. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.

Top with Crumble

Spoon batter into prepared muffin pan, filling ¾ full. You should get 9 muffins, or 12 smaller muffins. Sprinkle crumble mixture on top of batter, gently pressing into batter so it sticks.

Bake

Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 minutes, or until toothpick comes out clean.

Cool muffins in the muffin tin for 10-15 minutes before removing.

TIP: If greasing pan, I use a butter knife to remove the muffins. Transfer apple muffins to wire rack and allow to cool completely before storing.

Serving Suggestions

Nothing says autumn more than apple cinnamon muffins. Some of my favorite ways to serve include:

• Breakfast: Enjoy with a hot cup of coffee or tea as a apple spiced pick-me-up to your morning.
• Brunch: Double the recipe and bring to all your weekend brunch gatherings with friends. A great treat for Labor Day weekend!
• Snack: Pack them in kids school lunch boxes (the perfect treat for the start of the school year!) or let them enjoy as an after school snack. Adults love them any time of day, too!

How to Store

Leftover healthy cinnamon apple muffins will keep in an airtight container or covered with plastic wrap at room temperature for up to 3 days.

If you would like to enjoy your muffin warm, pop one in the microwave for 5-10 seconds, or until warmed through.

More Healthy Muffin Recipes You’ll Love:

• Vegan Pumpkin Muffins
• Banana Nut Muffins
• Healthy Chocolate Muffins
• Healthy Carrot Muffins

If you make this Apple Cinnamon Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley

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