These Healthy Apple Cinnamon Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with delicious chunks of apple and warm spices for the perfect fall muffin!
It’s officially apple season which means let the fall baking begin! These healthy apple cinnamon muffins are truly the only muffins you need to bake this season and they are so. dang. delicious. Perfectly fluffy, loaded with fresh chunks of apple and warm spices, and are the perfect cozy treat for your family this weekend. The best part about these muffins are that they can be made in just 30 minutes and are made healthier with whole wheat flour, Greek yogurt and zero butter or refined sugar!
These wholesome apple cinnamon muffins are truly a MUST this fall and I can guarantee your kids will love them too! Just ask my 3 year old
Ingredients You’ll Need
- Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these muffins a light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
- Baking soda – acts as a leavening agent to help these muffins rise
- Apple – I used a Honeycrisp apple because of their sweet/tart combo, but feel free to use whatever variety apple you like best! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious all make great options as well
- Eggs – adds protein and gives these muffins their structure and height
- Maple syrup – sweetens these muffins without using any refined sugar, but you could also use honey or regular sugar
- Coconut oil – for additional moisture and fluffiness! Feel free to sub with another type of oil if you prefer or even butter
- Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the muffins moist. You could also use applesauce, mashed banana or pumpkin puree as well
- Milk – I used almond milk, but any type of milk will work in this recipe
- Cinnamon + vanilla – warm boost of flavor!
What Apples Should I Use to Bake With?
I personally prefer Honeycrisp apples when baking because of their sweet/tart combo (I also always happen to have them in our fridge!) and they hold up really well too without getting mushy. Feel free to use whichever variety you like best though as there are many apples that are great for baking! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious all make great options.
Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider!
How to Make Apple Cinnamon Muffins
- Mix dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt, then set aside.
- Mix wet ingredients. In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, melted coconut oil, and vanilla until all combined.
- Make the batter. Add the flour mixture to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. Fold in the shredded apple and divide the batter evenly between 12 muffin cups sprayed with non-stick spray (or use liners) making sure to fill each cup almost all the way full.
- BAKE! Bake the muffins at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Prepping and Storage
To Store: You can keep these muffins stored in a container at room temp for up to a day, but make sure to refrigerate after that to keep them longer. These muffins will last up to a week in the fridge in a sealed container.
To Freeze: These muffins freeze really well too! You can either wrap the muffins individually or store them all together in freezer-safe bags. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!
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- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 1 3/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1/3 cup almond milk (or milk of choice)
- 3 Tbsp coconut oil, melted and cooled
- 1 1/2 tsp vanilla
- 1 cup shredded apple (about 1 medium apple)
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
- In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, milk, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
- Fold in the shredded apple and divide batter evenly between 12 muffin cups sprayed with non-stick spray (or you can use liners) making sure to fill each cup almost all the way full.
- Bake the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serving Size: 1 muffin
- Calories: 158
- Sugars: 9.2 g
- Sodium: 172.2 mg
- Fats: 4.6 g
- Saturated Fats: 3.2 g
- Carbohydrates: 23.2 g
- Fibers: 2.6 g
- Proteins: 3.8 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.