Healthy Apple Cinnamon Muffins

Studded with apples & topped with cinnamon sugar, these healthy apple cinnamon muffins are a warming, cozy breakfast or afternoon treat.

Healthy Apple Cinnamon Muffins

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.

Healthy Apple Muffins

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.

Healthy Apple Cinnamon Muffins in a muffin tin

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!

Healthy Apple Muffins with Spiced White Hot Chocolate

If you love these apple cinnamon muffins…

Try these banana chocolate chip muffins, these lemon muffins, or these corn muffins next!


4.6 from 7 reviews
Healthy Apple Cinnamon Muffins
 
Prep time
Cook time
Total time
 
These healthy apple cinnamon muffins are one of my favorite fall breakfasts. Applesauce, sunflower oil, and whole wheat flour put them on the lighter side of things, but they're still wonderfully moist and well spiced.
Author:
Recipe type: Snack, breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 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
cinnamon sugar topping:
  • 1 tablespoons cane sugar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners, or spray lightly with cooking spray.
  2. In a medium bowl, whisk together the almond milk and apple cider vinegar. Set aside.
  3. In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.
  4. In a small bowl, stir together the sugar and cinnamon for the topping. Set aside
  5. To the medium bowl with the almond milk, add the oil, sugar, eggs, applesauce and vanilla extract. Whisk until well combined.
  6. 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.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

 

43 comments

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Rate this recipe (after making it):  

  1. Diane
    01.09.2016

    What could I sub for the oil? I usually sub applesauce but the recipe has applesauce in it ..

    • Hajre
      01.09.2016

      I would try coconut oil. In my baking experience, it is fragrant, but the flavor profile of the muffins should remain basically the same.

    • jeanine
      01.09.2016

      you could try using more almond milk – but I do like a little oil (it’s not that much for 12 muffins) to keep them moist. Yes, melted coconut oil would work here too (although make sure the rest of your ingredients are at room temperature first).

  2. Katrina from warmvanillasugar.com
    01.09.2016

    These muffins sound so tasty! I love the simple flavour of these.

  3. Love the chunkiness of those muffins! I can just imagine how amazing your kitchen smells while cooking them. Wishing you all the best for a wonderful birthday. 🙂

  4. Maddie from thedancingfoodie.com
    01.09.2016

    Happy Birthday! What better way than to celebrate with muffins and hot cocoa!

  5. Ale from piloncilloyvainilla.com
    01.09.2016

    Congrats on your collaboration with Anthro and your b-day! Both are amazing!! My b-day was on Monday love that you are from January as well.

  6. Most importantly, Happy Birthday!! Both of these recipes look incredible. I love the healthy tweaks to make the muffins healthier

  7. Marianne
    01.10.2016

    HI:

    Just found your blog and love it! Could you post the nutrient value of these muffins? I am following WW and I would love to convert to points!

  8. Jane from baking-ginger.com
    01.11.2016

    Happy Birthday! This seems like an absolutely cosy and warm way to spends ones birthday! I can’t wait to try both the muffins and the hot choc, perfect for a rainy day! Thank you for all the lovely recipes and photos 🙂

  9. Ruth
    01.11.2016

    Any substitutions for making this wheat free? I can have spelt wondering if gluten free flour will sub well. Thank you and happiest of birthdays.

    • Mer
      01.13.2016

      I made these using GF flour exclusively – 1 c of Bob’s Red Mill All Purpose GF flour and 1 c of Bob’s 1-for-1 flour. Came out great.

      • jeanine
        01.13.2016

        ooh, thanks for sharing – that’s so helpful, I’m glad they came out great 🙂

  10. Happy Birthday 🙂 I loooove that muffin pan! and the muffins look delicious too!

  11. Jill from jillheffron.com
    01.11.2016

    Happy Birthday! Working with Anthropologie and getting to bake with their beautiful muffin pans is definitely a gift! These look delicious, but alas, I am GF. Could you come up with a GF version of these muffins? Or make a suggestion for flour substitutions? Thank you!

  12. Allyson from consideringtheradish.wordpress.com
    01.12.2016

    These muffins look delicious, but I’m seriously geeking out over white hot chocolate. It looks gorgeous and sounds amazing, and my mind is exploding with the possibilities white hot chocolate opens up.

    • jeanine
      01.14.2016

      Thanks Jessie! xoxo

  13. Mer from deleted
    01.13.2016

    The recipe made more batter than was necessary for 12 muffin cups, using a standard muffin tin. Perhaps it is meant for a jumbo muffin pan. I made 12 nicely sized muffins, plus an entire mini loaf with the batter. Be prepared for extra.

    • jeanine
      01.13.2016

      It’s a regular sized muffin pan, but I filled them nearly to the top of each cup (because they rose well vs/ spilling over). I also noticed that each time I made them the size of apple I used made a difference in my final batter amount. Hope you liked them even though you had a little extra!

  14. Libby from xoxolib.com
    01.13.2016

    Those apple muffins look so good–and I have everything to make them! How wonderful.

  15. sana from buybirthcontrolpills.com
    01.21.2016

    I’m gonna try it out today for sure…

  16. Sarah. A from sarahlikesgreen.com
    09.22.2016

    just made these, so delicious!! will be making them again for sure (i’ll alternate with my favorite pumpkin muffin recipe!)

    What’s the best way to store these after they’ve cooled?

    • Jeanine Donofrio
      09.24.2016

      So sorry for my slow reply! I keep them on a plate at room temp covered loosely with foil.

  17. Charmi from charmipena.com
    10.02.2016

    Any ideas for replacing the almond milk? Could I just go with regular milk? (Nut allergy anaphylaxis house here, but my kids actually eat the food I make from Love and Lemons so I gotta keep at it!!)

  18. These cinnamon muffins look absolutely delicious! Thanks for sharing!

  19. Anna
    11.14.2016

    They turned out well! I think they could be a bit more flavorful though.

  20. Aidan
    12.23.2016

    I love apples and I love muffins and, more importantly, I love every single one of your recipes that I have tried so I would love to have a go at these; is there any reason that a flax or chia egg wouldn’t work for the chicken eggs here?

    • Jeanine Donofrio
      12.24.2016

      Hi Aidan, I didn’t have good results with flax eggs here – I just couldn’t get the muffins to rise well 🙁

  21. Anne Elliott
    01.01.2017

    These will work well with peaches, pears, prunes., bananas–any fruit. I canned a lot if apples and peaches this year so will use aint of them for this recipe, blending one cup for the sauce. I use oat bran in all my muffins now, as it adds so much fiber, but can hardly be noticed in the finishd muffins. Half oat bran, half flour.

    For sweetener, half erithrytol and half molasses sugar–fabulous taste.

    Thanks. Anne

  22. Beck Harris from deliberatelivinggifts.com.au
    05.10.2019

    I just wanted to say thank you for this amazing recipe!!! So delicious!! Even my anti apple hubby loved them!!!

  23. Corinne
    06.22.2019

    Is there any way of knowing the carbs sugar fats etc for diabetic diets

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.