Healthy Apple Cinnamon Muffins

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

Apple Muffin Recipe

These healthy apple muffins are pure apple-cinnamon-ey goodness coming out of the oven. They’re on the lighter side, as they’re dairy-free and use applesauce in place of some of the oil and sugar. We’ve been loving them for breakfast lately, although they don’t last long around here.

Healthy Apple Cinnamon Muffins

I like to pair these apple muffins with this spiced white hot chocolate. It’s on the richer and more indulgent side – but hey, birthdays only come around so often, so let’s live a little. This is a base recipe that could easily become creamy hot cocoa or a sweet matcha drink. Serve it with fresh marshmallows, spices, and fancy mugs. Pinkies up!

Healthy Apple Muffins with Spiced White Hot Chocolate

Want more ideas for healthy breakfast muffins? Try these Vegan Banana Chocolate Chip Muffins or these Meyer Lemon Chia Muffins!

4.6 from 7 reviews
Healthy Apple Cinnamon Muffins
Serves: 12 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
cinnamon sugar topping:
  • 1 tablespoons cane sugar
  • ½ teaspoon cinnamon
  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.

4.6 from 7 reviews
White Hot Chocolate
Cook time
Total time
Recipe type: Beverage
Serves: 2
  • ⅓ cup white chocolate chips
  • 2 cups almond milk
  • cinnamon sticks or star anise, optional
  • marshmallows, optional (I like the Sweet & Sara brand)
  • ½ teaspoon ground cinnamon, optional
  • other variations:
  • ½ to 1 teaspoon matcha
  • 2 tablespoons cocoa powder
  1. In a small saucepan over medium heat, combine the white chocolate chips with ½ cup of almond milk. Whisk continuously until the chocolate chips have completely melted. Add the remaining almond milk and whisk until smooth. Serve hot with marshmallows, cinnamon sticks, and a dusting of ground cinnamon, if desired.
  2. Optional: whisk in matcha or cocoa powder.



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Rate this recipe (after making it):  

  1. Diane

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

    • Hajre

      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

      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

    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

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

  5. Ale from

    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


    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

    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

    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

      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

        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

    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

    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

      Thanks Jessie! xoxo

  13. Mer from deleted

    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

      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

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

  15. sana from

    I’m gonna try it out today for sure…

  16. Sarah. A from

    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

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

  17. Charmi from

    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

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

  20. Aidan

    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

      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

    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

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

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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.