Apple Cinnamon Muffins

Apple Cinnamon Muffins so fluffy you’ll never want to eat another muffin again. Make a batch of these today for a healthy afternoon snack or breakfast.

We all about healthy muffins here at Fit Foodie Finds and can’t wait for you to make a batch of these. Use our homemade oat milk or even thinking about swapping the cinnamon for chai spice!

apple cinnamon muffins

In my opinion, apple season is every season! One of my favorite things to make with apples (other than applesauce) is apple muffins or apple bread.

Today we’re making the classic apple cinnamon muffins recipe a lotta bit healthier with some amazing swaps so that you can feel good about eating these healthy muffins.

Healthy Swaps

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 because we’re supplementing fat with applesauce, for a healthier, lower-fat way to get moist muffins!

Apple Cinnamon Muffin Tips

I thought I would share some healthy 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 do with lots of apples? Make apple cinnamon muffins! These muffins not only call for shredded apple but also applesauce.

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 what your applesauce is sweetened with to keep this recipe refined sugar-free.

Can I use a different type of flour? The only other flours we recommend for this recipe is all-purpose flour or gluten-free all-purpose flour (1:1 swapping ratio). Do NOT use a grain-free flour such as almond flour or coconut flour.

More Apple Recipes

More Healthy Muffins


Apple Cinnamon Muffin Recipe

Apple Cinnamon Muffins so fluffy you’ll never want to eat another muffin again. Make a batch of these today for a healthy afternoon snack or breakfast.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
Author: Lee Funke
Yield: 12 1x
Category: Muffins
Method: Oven
Cuisine: American



  • 1 cup shredded apples (moisture removed)
  • 1.5 cups white whole wheat flour
  • ½ cup coconut sugar (option to sub brown sugar)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda


  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 cup unsweetened applesauce
  • 1/2 cup plain unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted


  1. 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.
  2. 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.
  3. Place grated apple on top of 2 pieces of paper towel and squeeze out as much moisture as you can.
  4. Measure out 1 cup of shredded apples and place into a medium-size bowl along with the rest of the dry ingredients. Mix.
  5. In a large bowl crack 2 eggs and whisk. Add maple syrup, applesauce, almond milk, and vanilla and mix again.
  6. Add dry ingredients into wet ingredients and then mix.
  7. Finally, add in melted coconut oil and mix again.
  8. 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.
  9. Let cool for 5 minutes and then remove from the muffin tin to continue cooling.


  • 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.


  • Serving Size: 1 muffin
  • Calories: 173
  • Sugar: 19
  • Fat: 5
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 3

Photos by The Wooden Skillet.

Hashtag with us!
Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to!

Leave a comment



    Send this to friend