Healthy Apple Muffins
It’s apple season, and I picked up some apples at the farmers market last week to make a big batch of crock pot applesauce. Last year, I used that applesauce to make apple bread, which I love. It inspired me to experiment with almond meal, wheat bran, and flax to create this delicious, high fiber apple muffin recipe. I love how moist they turned out, and I saved the extra in my refrigerator to eat for the week—they stayed moist for days! For more of my favorite apple breakfast recipes, don’t miss my Apple Bread, Apple Scones, or Apple Pie Overnight Oats.
Apple Cinnamon Muffin Ingredients
While the ingredient list may be longer than most muffin recipes, don’t let it intimidate you! You probably have more of the ingredients in your pantry than you realize. Find the exact measurements in the recipe card below.
Perfect for Fall: Baking these apple cinnamon muffins will make your house smell like fall. They’re cozy and delicious. Great for Fresh Apples: Fresh apples add natural sweetness, making these muffins moist and tender. Dietary Restrictions: They are vegetarian, Weight Watchers-friendly, high-fiber, and dairy-free.
If you make this healthy apple muffin recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Apples: Use sweet apples like honey crisp. Peel, core, and grate (with a microplane or box grater) the large apple. The grated apple provides texture and moisture. Apple Marinade: Combine cinnamon, honey, and lemon juice to create a flavorful marinade for the grated apples. Flour: I increased the fiber in these healthy apple muffins by using 3 different types of flour: white whole wheat, coarse wheat bran flour, and almond meal. All purpose flour can be used in place of while whole wheat. Baking Soda: helps the muffins rise and improves their texture. Spices: Ground cinnamon and nutmeg give these muffins a warm, fall flavor. Salt balances the sweetness and enhances the overall flavors. Ground Flax Seeds also increase the fiber content. Applesauce adds sweetness, moisture, and nutrients like fiber, vitamin C, and potassium. You can use store-bought unsweetened applesauce or try my homemade slow cooker applesauce recipe. Brown Sugar sweetens the muffins. Oil: Use a little coconut or canola oil to add moisture without many calories. Egg Whites help bind the ingredients together. Vanilla Extract for subtle warmth and sweetness Chopped Walnuts for a little crunch Granola: Top each muffin with a bit of granola. I love Purely Elizabeth granola but use whatever you prefer.
How to Make Apple Muffins
Here’s how to make these easy apple muffins. Scroll to the bottom for the complete instructions.
Variations
Honey: Substitute maple syrup or agave. Spices: Swap cinnamon and nutmeg for pumpkin pie spice. Brown Sugar: To reduce the added sugar, use monk fruit brown sugar. Flour: If you don’t want to buy all 3 flours, use only white whole wheat. Gluten-Free Muffins: Replace white whole wheat and wheat bran flours with a gluten-free mix, like Cup4Cup. Nut Allergy: Replace almond meal with white whole wheat flour and omit the nuts. If you still want the crunch the nuts provide, try adding pepitas.
Storage
Store the muffins in an airtight container at room temperature for a day or in the refrigerator for up to a week. Freeze the muffins for up to three months. Reheat: Thaw the muffins in the fridge or microwave them straight from frozen until warm.
More Apple Dessert Recipes You’ll Love
Apple Cobbler Apple Crisp Baked Apples Apple Turnovers Slow Cooker Apple Butter
