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!
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:
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 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.
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.
Recipe Tips for the Best Apple Muffins:
- Do not overmix the batter. Overmixing will make for dense, tough muffins. Fold the dry and wet ingredients together until just combined. It’s okay if a few clumps remain.
- Fill muffin cups properly: Only fill the muffin cups 2/3 to 3/4 of the way full to ensure the muffins bake evenly and do not overflow.
- Start off at a higher oven temperature: The quick flash of heat from a hot oven gives the muffins a chance to rise higher, creating that sought-after dome on the tops of the muffins.
- Save on prep time: Save yourself a step by dicing the apples, peel and all. I find the peel adds texture, flavor and color.
More Healthy Muffin Recipes You’ll Love:
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 AshleyPrint
Healthy 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 grain flour, dairy-free, and free of refined sugars.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 1.5 tablespoons coconut oil, melted & cooled
- 2 tablespoons coconut sugar
- 2 tablespoons whole wheat white flour
- 3 tablespoons rolled oats (or 2 TBS quick oats)
- dash of ground cinnamon
- 1 3/4 cups + 2 tablespons whole wheat white flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- Dashes of nutmeg and all spice, optional
- 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 tablespoons oil (avocado oil, olive oil, melted & cooled coconut oil)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup diced apples (I used granny smith, skin on)
- Preheat oven to 425ºF. Grease 9 cups in a 12 cup muffin pan with oil; set aside.
- Make “buttermilk”: In a glass measuring cup, add 1/2 cup of milk + 1/2 TBS of apple cider vinegar, set aside for about 5 minutes.
- Make crumble: In a small bowl add coconut oil, coconut sugar, flour, oats and cinnamon. Stir with spoon and mix well with hands until combined. Set aside.
- Mix dry ingredients: 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.
- Mix wet ingredients: 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.
- 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.
FLOUR – Can use half whole wheat flour, half unbleached all-purpose
VEGAN – You can sub large egg for flax egg to make vegan. Flax egg tutorial here.
STORAGE – Muffins are best enjoyed fresh within 3 days. Store in an airtight container at room temperature. Rewarm for 5-10 seconds in the microwave, if desired.
- 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
Keywords: healthy apple cinnamon muffins, apple muffins, apple muffin recipe