Apple Cinnamon Muffins that are so fluffy you’ll never want to eat another muffin again. Make a batch of these for a yummy fall snack.
The BEST Apple Cinnamon Muffins
In my opinion, apple season is the best season! We love apple cider, apple cake, apple pancakes, and apple cookies. One of my favorite things to make with apples (other than applesauce) is apple muffins or apple bread.
Today we’re making the internet’s most delicious apple cinnamon muffins. They’re so moist and fluffy and let me tell you, the whole family (kids included) will love these muffins!
Why make these?
If the photos and video of these apple cinnamon muffins don’t convince you enough to make these, here are a few more reasons why you need these in your life.
Whole grains: these muffins are made with white whole wheat flour. It’s our favorite flour to use for baking muffins,
All-natural sweeteners: this recipe is sweetened with coconut sugar and maple syrup. No refined sugar involved!
Easy to freeze: make a double batch and freeze some for later! These are so easy to freeze.
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How are these Healthy Apple Cinnamon Muffins?
Flour – ditch the all-purpose flour and swap it for something a little bit heartier (but still light). For this recipe, we went with white whole wheat flour which is a great 1:1 sub for all-purpose.
Sugar – instead of white sugar, this recipe calls for a combination of coconut sugar and maple syrup. The maple syrup brings out all of the amazingly sweet and warm flavors of apple cinnamon muffins!
Fat – All you need for this recipe is 3 tablespoons of coconut oil and that’s it for fat! The reason this works is that we’re supplementing fat with applesauce, for a healthier, lower-fat way to get moist muffins!
Apple Cinnamon Muffins Q&A
I thought I would share some muffin-making tips so that you can get fluffy, delish muffins every time!
What apples are best for muffins? We suggest using a sweeter apple variety such as gala because it will add amazing flavor to these muffins.
What can I swap for the coconut oil? Try swapping canola oil for the coconut oil, or even removing 1 tablespoon of oil if you’re worried about the fat content.
Can I make these muffins vegan? We haven’t tried making these muffins vegan, but if we were to try, we would use 2 flax eggs in place of the 2 large eggs.
Can I use sweetened applesauce? Any kind of applesauce works, but just be mindful of what your applesauce is sweetened with to keep this recipe refined sugar-free.
Can I use a different type of flour? The only other flour we recommend for this recipe is all-purpose flour or gluten-free all-purpose flour (1:1 swapping ratio). Do NOT use grain-free flour such as almond flour or coconut flour.
We recommend storing these apple cinnamon muffins in an airtight container in a cool, dark place for up to 3 days. Or, you can store them in the refrigerator for longer.
- Let muffins cool completely.
- Then, slide muffins into a gallon-size plastic bag.
- Remove as much air as possible and seal bag.
- Freeze for up to 3 months.
Apple Cinnamon Muffins
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest spraying your muffin liners with cooking spray just in case.
- Next, use a cheese grater to grate a large apple (skin on or off, your preference!). We prefer to use a medium/large grate, so that we can taste the apple chunks.
- Place grated apple on top of 2 pieces of paper towel and squeeze out as much moisture as you can.
- Measure out 1 cup of shredded apples and place into a medium-size bowl along with the rest of the dry ingredients. Mix.
- In a large bowl crack 2 eggs and whisk. Add maple syrup, applesauce, almond milk, and vanilla and mix again.
- Add dry ingredients into wet ingredients and then mix.
- Finally, add in melted coconut oil and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
- Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
Tips & Notes
- Let cool completely and store in an airtight container on the counter for up to 3-5 days or in the fridge for up to 7.
- To freeze: place cooled muffins on a baking sheet and freeze for 2 hours. Then remove from freezer and transfer into a freezer-safe gallon-size bag or stasher bag. Remove as much air as possible and seal. Freeze for up to 3 months.
Photography: photos taken in this post are by Erin from The Wooden Skillet.