These healthy apple cinnamon muffins are packed full of shredded apples, warm notes of cinnamon, and take less than 10 minutes of prep. These are a great breakfast for a busy morning.
We’re about to have a month of absolute craziness — lots of traveling, lots of events — and I’m relishing the last quiet weekend for a few weeks by curling up on the couch wrapped in a heavy blanket, watching the Nats (Baby Shark! Doo doo doo doo doo doo!), and just being. There aren’t many quiet moments in our life these days, which I love, but I’d be lying if I said I didn’t look forward to the quiet moments, too. We haven’t turned on the heat in our house either, so I’m here huddled under the blanket like I’m scared of a ghost.
When the weather gets cooler, I crave muffins. I’m not sure why. Maybe it’s all about the chaos of school starting and how easy muffins are to make and grab quickly before heading out the door. Maybe it’s because I love hearty, healthy muffins that fill you up and not the overly sweet bakery-style ones. The best filling for healthy, hearty muffins are fall seasonal items — apples, pumpkins, etc. that are just so delicious this time of year.
These muffins are so simple and healthy.
Y’all loved my healthy pumpkin muffins. These apple cinnamon muffins are very similar because why mess with a good thing? I kept the batter the exact same and added a solid cup and a half of shredded apples and lots of cinnamon because these are apple cinnamon muffins after all.
These muffins require absolutely nothing fancy or out of the ordinary. They don’t even require Greek yogurt. The batter can be made in less than 10 minutes and they bake for about 18-20 minutes. Done in less than 30 minutes.
Rejoice! These muffins have no refined sugar.
Instead of packing these muffins with granulated sugar, I opted to have these naturally sweetened with maple syrup. You could also use honey if you didn’t have any maple syrup on hand.
Let’s talk grating apples and texture.
You do not need to remove the peel first. Like cheese, grate the apple until you get close to the core, then keep turning the apple around until you’ve grated the whole thing.
You’ll be left with a sopping wet pile of apples, and that’s okay. You’ll add everything that gets grated to the batter, including the juices.
If you want your apple muffins to be chunky in texture (these apples just more or less blend into the muffin), then you may want to grate half of the apples and chop the rest into small cubes. It’s really boils down to a personal preference. You do you.
How to make these muffins vegan
In lieu of the milk, you can use almond milk. Instead of the eggs, use about 1/2 cup of applesauce or mashed bananas. Try this homemade applesauce — it’s truly the best and requires almost zero energy.
How to store apple muffins
You can store leftovers (if there are any) in an airtight container for 2-3 days for maximum freshness. I highly recommend freezing any leftovers after the second day. They’re delicious to gnaw on frozen (which is what I do in the mornings) or pop them in the microwave for 15-20 seconds before bolting out the door.
Healthy Apple Muffins
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ⅓ cup coconut oil melted
- ½ cup maple syrup
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 1/2 shredded apples (about 3 large apples)
- 1 Tablespoon cinnamon
- Preheat oven to 325 degrees F. Line a muffin pan with muffin liners or spray the pan with non-stick cooking spray.
- In a small bowl, combine your flour, baking soda, and salt. Set aside.
- In a large, whisk together coconut oil, maple syrup, eggs, shredded apples, cinnamon, milk, and vanilla extract. Gently stir in flour mixture until combined.
- Drop about 1/4 cup of batter into each muffin tin. Sprinkle with oats and bake for 18-20 minutes or until toothpick inserted comes out clean.