These Healthy Apple Cinnamon Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with delicious chunks of apple and warm spices for the perfect fall muffin!
It’s officially apple season which means let the fall baking begin! These healthy apple cinnamon muffins are truly the only muffins you need to bake this season and they are so. dang. delicious. Perfectly fluffy, loaded with fresh chunks of apple and warm spices, and are the perfect cozy treat for your family this weekend. The best part about these healthy apple muffins are that they can be made in just 30 minutes and are made healthier with whole wheat flour, Greek yogurt and zero butter or refined sugar!
These wholesome apple cinnamon muffins are truly a MUST this fall and I can guarantee your kids will love them too! Just ask my 3 year old 😉 Feel free to add delicious mix-ins as well such as chopped pecans, chopped walnuts, chocolate chips, fresh berries or even dried fruit. So many fun ways to make these healthy apple muffins to your liking!
Ingredients You’ll Need
- Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these muffins a light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour, regular all-purpose flour or even gluten-free 1:1 baking flour
- Baking soda – acts as a leavening agent to help these muffins rise, you could also use baking powder
- Apple – I used a Honeycrisp apple because of their sweet/tart combo, but feel free to use whatever variety apple you like best! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious all make great options as well. You’re going to peel and grate the apple using a cheese grater
- Eggs – adds protein and gives these muffins their structure and height
- Maple syrup – sweetens these muffins without using any refined sugar, but you could also use honey, coconut sugar, regular sugar or brown sugar
- Coconut oil – for additional moisture and fluffiness! Feel free to substitute with vegetable oil, canola oil or even butter, if you prefer
- Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the muffins moist. You could also use applesauce, mashed banana or pumpkin puree as well
- Milk – I used almond milk, but any type of milk will work in this recipe
- Cinnamon + vanilla – warm boost of flavor!
What Apples Should I Use to Bake With?
I personally prefer Honeycrisp apples when baking because of their sweet/tart combo (I also always happen to have them in our fridge!) and they hold up really well too without getting mushy. Feel free to use whichever variety you like best though as there are many apples that are great for baking! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious all make great options.
Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider!
How to Make Apple Cinnamon Muffins
- Peel and grate apple. Peel the apple (or you can leave the skin on!) and grate it using a box grater. This will give you a perfectly shredded apple!
- Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, Greek yogurt, milk, melted coconut oil, and vanilla until mixture is all combined.
- Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter, and fold in the shredded apple. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.
- BAKE! Bake the muffins in the oven at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Prepping and Storage
To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer. These muffins will last up to a week in the fridge in a sealed container.
To Freeze: These muffins freeze really well too! You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!
Pin this now to find it later
Pin ItFollow on Instagram
More Apple Recipes You’ll Love
- Healthy Apple Crisp
- Maple Cinnamon Sautéed Apples
- Apple Pie Overnight Oats
- Apple Cinnamon Thumbprint Cookies
- Harvest Apple Cider Punch
- Apple Cinnamon Baked Oatmeal
More Muffin Recipes You’ll Love
- Chocolate Chip Banana Zucchini Muffins
- Lemon Blueberry Blender Muffins
- Strawberry Jam Filled Oat Muffins
- Banana Breakfast Muffins
- Whole Wheat Pumpkin Muffins
Hope you all enjoy these Healthy Apple Cinnamon Muffins and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Healthy Apple Cinnamon Muffins
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoons salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1/3 cup almond milk, or milk of choice
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla
- 1 cup shredded apple, about 1 medium apple
Instructions
- Preheat oven to 350 degrees F. Peel the apple and grate it using a cheese grater to shred it.
- In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
- In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, milk, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
- Fold in the shredded apple and divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.
- Bake the muffins in the oven for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
16 Comments