It’s my birthday today, which is timely, because I couldn’t be more excited to share that this apple cinnamon muffin recipe kicks off a series of posts I’ve been working on for Anthropologie(!!). Pinch me.
First up are these sweet apple cinnamon muffins that I baked up in this super sweet ceramic muffin pan.
How to Make Healthy Apple Muffins
These healthy apple muffins are pure apple-cinnamon-ey goodness coming out of the oven. With their full flavor, you’d never guess that they’re on the healthy side. Here’s what makes them a good-for-you treat:
- Sunflower oil takes the place of butter. If you can’t find sunflower oil, olive oil or canola oil would also work.
- Applesauce subs in for some of the sugar & oil and makes them wonderfully moist.
- Whole wheat flour adds whole grain power to these healthy apple muffins.
- Cinnamon is said to have anti-inflammatory properties, but it also adds delicious apple/cinnamon fall flavor here.
- And chunks of apple boost the fiber content and up the moisture and texture.
Mix together the wet and dry ingredients separately, stir them together until just combined, divide the batter among the holes in a muffin tin, and sprinkle the tops with chopped apple and cinnamon sugar. Pop them in the oven, and you’ll have delicious healthy apple cinnamon muffins in no time.
What to Serve with Apple Cinnamon Muffins
These apple cinnamon muffins are meant for pairing with a hot beverage. White hot chocolate, coffee, tea, or hot apple cider would all be great choices. They would also be delicious with matcha white hot chocolate, a matcha coconut latte, a turmeric latte, or superfood hot chocolate!
If you love these apple cinnamon muffins…
- ¾ cup almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup sunflower (or canola) oil
- ¾ cup cane sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup spelt or whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 large gala apple, diced
- 1 tablespoons cane sugar
- ½ teaspoon cinnamon
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners, or spray lightly with cooking spray.
- In a medium bowl, whisk together the almond milk and apple cider vinegar. Set aside.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.
- In a small bowl, stir together the sugar and cinnamon for the topping. Set aside
- To the medium bowl with the almond milk, add the oil, sugar, eggs, applesauce and vanilla extract. Whisk until well combined.
- Pour the wet mixture into the large bowl with the dry ingredients and mix until just combined. Stir in two-thirds of the chopped apples. Use a ⅓ cup measuring cup to fill each muffin cup. Top with the remaining apples and sprinkle with the cinnamon sugar.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.