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Healthy Cinnamon Apple Muffins

5 from 3 reviews

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.  

Ingredients

Scale

wet ingredients

  • 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

dry ingredients

  • 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

Instructions

  1. Preheat oven to 425ºF. Grease a 9 cups in 12 cup muffin pan with oil; set aside.
  2. In a glass measuring cup add 1/2 cup of milk + 1/2 TBS of apple cider vinegar, set aside for about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

*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.

Nutrition

Keywords: apple muffins, dairy free muffins, baking with apples