These healthy cinnamon apple muffins are a family favorite! Great to make on a weekend morning or as a treat for overnight guests or brunch, they are so comforting. By making a few tweaks to the typical apple muffin recipe, I’ve been able to make these healthier without sacrificing flavor.
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I love baking and we are huge homemade muffin fans in our house! I’ve been making healthy muffins for years and when my son started solids, I found that mini muffins were a great food to give him. I could make them as healthy as I wanted to, they were easy for him to hold, and they weren’t a choking hazard. Once he got a bit older, he could help me make them too.
I had been craving some sort of baked apple good and this is when this recipe was born. I’m always trying to come up with a healthier version of a tasty baked good and I really think I nailed this recipe!
Using just one large apple to make a dozen muffins, these taste like fall. Quick tip; be sure to chop your apple into small pieces so the apple bits aren’t overwhelming when you take a bite. We’re looking for each bite to be well-balanced in flavor and texture.
Which Type Of Apples Should You Use For These Muffins?
Any type of apple will work, but I used a Gala apple for this recipe. My absolute favorite apple is Fuji, followed by Ambrosia. Along with apples, you’ll need whole wheat flour, baking powder, cinnamon, butter, coconut sugar, and an egg.
Healthy Cinnamon Apple Muffins
Ingredients
- 2 cups whole wheat flour + 2 teaspoons for coating the apples
- 1.5 tsp baking powder
- 2 tsp ground cinnamon + 1/2 teaspoon for coating the apples
- 1 large apple chopped small
- 1/2 cup salted butter melted
- 1 cup coconut sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1/2 cup milk I used almond milk
Instructions
- Preheat the oven to 375 °F and spray muffin tins with cooking spray and set aside.
- In a medium bowl combine whole wheat flour, baking powder, and 2 teaspoons of cinnamon and set aside.
- Dice your apple. Then in a separate bowl, toss them with 2 teaspoons flour and ½ teaspoon cinnamon until the apples are coated in the mixture. Set aside.
- In a large bowl, mix together the melted butter and sugar. Add one egg at a time, incorporating each egg before adding the other. Mix in the vanilla.
- Gently fold in the flour mixture, alternating with milk. Stir until just combined. Fold in the diced apples and scoop the mixture into your prepared muffin tins, filling almost full.
- Bake until a toothpick inserted in the middle of a muffin comes out clean, about 16 minutes in my oven.
Notes
MINI MUFFINS:
With this recipe, I get 12 min muffins + 9 regular-sized muffins.
Bake the mini muffins at the same temp but for 8 min or until a toothpick comes out clean.