Apple Cinnamon Muffins — light, tender, and perfectly spiced. These muffins are moist from apples and applesauce and lightly sweetened with coconut sugar and maple syrup, making them a great choice for breakfast or an afternoon snack.
If you enjoy healthier baked goods, these muffins are a favorite. They pair well with homemade oat milk or a warm cup of apple cider, and you can experiment by swapping the cinnamon for chai spice for a different flavor profile.
The BEST Apple Cinnamon Muffins
Apple season is one of the best times of year to bake. These apple cinnamon muffins are simple to make, packed with warm fall flavor, and have a tender crumb that both kids and adults love. They bake up tall and soft — ideal for packing in lunches or enjoying with coffee in the morning.
Why make these?
Here are a few reasons to try this recipe:
- Whole grains: Made with white whole wheat flour, which keeps the texture light while adding more nutrients than all-purpose flour.
- Natural sweeteners: Sweetened with coconut sugar and maple syrup — no refined white sugar required.
- Freezer-friendly: These muffins freeze very well. Make a double batch and save some for later.
How are these Healthy Apple Cinnamon Muffins?
These muffins keep things wholesome without sacrificing taste. Swapping to white whole wheat flour provides more fiber and nutrients than refined flour while maintaining a light texture. Coconut sugar and maple syrup provide natural sweetness and depth of flavor. A small amount of coconut oil plus unsweetened applesauce keeps the muffins moist but lower in fat than traditional recipes.
Check it out!
6 Healthy Muffin Recipes — One Base Batter
If you love muffins, this base batter can be adapted for many flavors: banana-nut, chocolate, cranberry-orange, pumpkin-zucchini, and more. Use the same basic method and swap mix-ins and spices to create a range of healthy muffin options.
Apple Cinnamon Muffins — Q&A
Here are answers to common questions and a few tips to help you bake these muffins successfully.
- What apples are best? Sweeter varieties like Gala or Fuji work well because they add flavor without extra acidity.
- Substitute for coconut oil? Use canola or another neutral oil if preferred. You can also reduce the oil slightly if you want lower fat.
- Vegan option? Replace the two large eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use a plant-based milk.
- Applesauce type? Unsweetened applesauce is recommended to keep the recipe refined-sugar free; sweetened varieties will increase overall sweetness.
- Flour alternatives? You can swap white whole wheat 1:1 with all-purpose flour or a gluten-free 1:1 blend. Do not substitute with almond or coconut flour without adjusting the recipe.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezer Instructions
- Allow muffins to cool completely.
- Place them on a baking sheet and freeze until solid (about 2 hours).
- Transfer frozen muffins to a freezer-safe bag, remove excess air, and seal.
- Freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.
Apple Cinnamon Muffins — Recipe
Yield: 12 muffins • Prep: 15 mins • Cook: 20 mins • Total: 35 mins
Ingredients
Dry
- 1 cup shredded apples, moisture removed
- 1 1/2 cups white whole wheat flour
- 1/2 cup coconut sugar (or light brown sugar)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
Wet
- 2 large eggs
- 1/2 cup maple syrup
- 1 cup unsweetened applesauce
- 1/2 cup plain unsweetened almond milk (or other milk)
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners. Lightly spray the liners if desired.
- Grate a large apple (skin on or off), place the shreds between paper towels and press to remove excess moisture. Measure 1 cup of drained shredded apple.
- In a medium bowl, whisk together the shredded apple and the dry ingredients.
- In a large bowl, beat the eggs, then add maple syrup, applesauce, almond milk, and vanilla. Mix until combined.
- Stir the dry ingredients into the wet mixture until just combined. Fold in the melted coconut oil last.
- Fill each muffin cup about 3/4 full—these yield generous, tall muffins. Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Notes
- Let muffins cool completely before storing. Keep at room temperature for 3–5 days or refrigerate up to 7 days.
- For freezing, flash-freeze on a tray first, then transfer to a sealed bag for best texture and to prevent sticking.
Nutrition (approximate per muffin)
Calories: 173 kcal • Carbohydrates: 30 g • Protein: 3 g • Fat: 5 g • Fiber: 2 g • Sugar: 19 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet