These easy apple muffins are studded with juicy chunks of apple and toasty nuts. I love enjoying them with tea or coffee on a cool fall morning.
My mom made these apple muffins for us last week while she was visiting. And I made them again for breakfast this morning. These muffins aren’t too sweet, and they’re not too indulgent. Rather, they’re the perfect pick-me-up to start a slow morning or a great healthy snack on a cool fall afternoon.
They’re on the healthy side, made with spelt flour or whole wheat flour, coconut oil, and almond milk. My favorite part of them is the juicy chunks of apple on the inside that make them wonderfully moist.
Change Up These Apple Muffins!
I love this apple muffin recipe as-is, but you could definitely play with the mix-ins or spices to vary your morning muffins. Here are some suggested variations:
- Use dried cherries, cranberries, or raisins in place of the nuts, or try a combination of the two.
- Add 1/4 teaspoon nutmeg, cardamom, or ginger.
- Make them apple crumble muffins by brushing the tops with butter and sprinkling them with brown sugar!
If you love this apple muffin recipe…
- 1 cup spelt flour (or whole wheat, or if gluten free use oat flour*)
- ¾ cup gluten-free blend (or all-purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 large apple, peeled, cored and chopped
- ¼ cup chopped walnuts or pecans
- 1 cup almond milk
- 1 egg
- ⅓ cup sugar, white or brown
- ¼ cup coconut or canola oil
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
- In a large mixing bowl, combine flour, baking powder, cinnamon, salt, chopped apple and nuts. In a separate bowl, whisk together milk, egg, sugar, and oil. Add wet ingredients to dry and stir just until combined. Divide batter into the muffin tins and bake for 18 minutes or until tops spring back when touched. Don’t overbake.
- Cool for ten minutes before removing from the tins. Lightly sprinkle coarse sugar on tops of muffins. The second time I made these (not pictured), I brushed on a little melted butter and sprinkled some brown sugar on top.
*make sure your oat flour is gluten free, some brands are not because they process their oats alongside other grains. (ie. the Bob’s Red Mill brand is gluten free).