Healthy Apple Muffins
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is healthy, too.
Updated by Kathryne Taylor on August 30, 2024
It’s apple muffin time! You all really seem to love my banana muffins, pumpkin muffins and carrot muffins and the blueberry muffins in my cookbook. Today, apple muffins are joining the club.
Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.
Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then. These muffins are the better of the two, by a long shot.
I based these healthy apple muffins off my carrot muffins, replacing grated carrots with fresh apple, and replacing half of the Greek yogurt with applesauce.
These muffins contain apple, three ways: freshly grated and chopped apple for the perfect texture, and applesauce for infused apple flavor. They’re the best apple muffins I’ve ever had.
Healthy Apple Muffin Notes
- These apple muffins taste even better after resting for a few hours, if they last that long.
- I particularly enjoy them with a spread of peanut butter.
- Check my recipe notes for how to use honey instead of maple syrup, and some ideas for how to make the muffins vegan.
I think it’s time for another! Please let me know how you like these muffins in the comments. I love hearing from you.
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Baking Powder & Baking Soda Are Not the Same Thing
…and they are not interchangeable. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story).
This recipe relies on a combination of baking powder and baking soda to produce light and fluffy muffins. For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
Watch How to Make Apple Muffins
Healthy Apple Muffins
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey*
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (I used full-fat but any variety should do)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Instructions
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Notes
Recipe adapted from my healthy carrot muffins.
*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
Make it vegan: Replace the eggs with flax eggs and replace the yogurt with vegan buttermilk—try mixing 1 ½ teaspoons vinegar with a scant ½ cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
Make it dairy free: See “buttermilk” option above.
Make it egg free: Use flax eggs instead of regular eggs.
Make it gluten free: Bob’s Red Mill or King Arthur Flour make gluten-free all-purpose blends that work well.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Best muffins ever! I LOVE them!
Great, Caleb! Thank you for your review.
This recipe is amazing! I didn’t have applesauce, so I substituted with pineapple juice. I also used fuji apples. I love the versatility of this recipe and appreciate how easy it was to lift the muffins out of the tin. I made a blueberry muffin recipe last week and it was a crumbly mess. Thank you so much! This is my new go to. Healthy and delicious!
Thank you for sharing, Lorri!
Well done! I grew up eating yummy baked goods… that were not always the healthiest. Today my son and I made these and I haven’t even finished eating my first one to know these muffins are AMAZING! Apple flavor in every bite (thanks apple sauce!), just the right amount of sweetness, and I added some walnuts I roasted for a minute, it’s a great extra flavor and texture… followed the recipe to the T and am so thankful I did! (Used gluten free flour)
I’m glad you enjoyed them, Jessica! I appreciate your review.
These were SO GOOD. I loved how mildly sweet they were and the texture was perfect. Thank you, Kate!
I’m happy you enjoyed them, Brooke! Thank you for your review.
Second time I’m making these…soo moist and delicious..helps so much to use the old apples…thank you thank you
Are these muffins ok to freeze?
I believe others have had good luck freezing these muffins! Let me know if you try it.
This is a highly adaptable recipe as I thought I had all the ingredients but did not. Subbed AP flour, strawberry yogurt and unsweetened strawberry applesauce, most fantastic muffins I’ve ever made. Will absolutely make again with the intended ingredients and know they will also be excellent.
Thank you for sharing, Adrienne! I appreciate your review.
I baked the apple muffins yesterday and LOVE them. They’re moist and oh so tasty. I’ll be making these again. Daughter-in-law tasted one and asked for the recipe.
I baked the apple muffins yesterday and LOVE them. They’re moist and oh so tasty. I’ll be making these again. Daughter-in-law tasted one and asked for the recipe.
I’m glad you loved them, Janice! Thank you for your review.
It’s been 2 weeks since I made my first muffins and made a double batch last night. I added cranberries to part of the batter. Delicious! They’re my go to for breakfast on the run.
Love to hear that, Janice!
This is my go to muffin recipe! I love them & its so easy to make! Thank you!
Great recipe. I used 2T oil and no eggs. Used 1T mayonnaise as an egg. To make up for the lesser wet volume I used another 1/3 cup applesauce. Seemed to work well. The way I measured the apples total was about 10 ounces. Used skim milk with 2tsp white vinegar. Seemed to work. Added 2ounces chopped walnuts. I’ve baked several of your recipes and they work well. Thank you
Thank you for sharing, Catherine!
Baked a second time and used 1cup grated Apple , about 4oz peeled then a cup of chopped red plums, peeled, about 8 ounces by weight. Omitted applesauce because plums are juicy. Turned out well.
Thank you for reviewing, Catherine! I’m glad they worked with your adaptions.
This recipe was so delicious and they turned out so fluffy and light. I used spelt flour.
Chef’s kiss. So tasty. I cut the maple syrup in half, just cause we tend to like only the lightest touch of sweetness, but damn it doesn’t get much better than these muffins. Especially when the ingredients are so healthy! We continue to love this site, thanks Kate!
You’re welcome, Sam! I’m glad you are enjoying this muffin recipe.
We definitely are. My husband said to me after our most recent batch that the recipe produces the best-tasting muffins he’s ever had, and I thought you should know that! :)
I love this recipe and make it regularly so I can freeze the muffins and put in my sons lunchboxes…. They are so quick and easy to make, taste delicious and are healthy. Killer combo!
I must admit I actually just mix in all of the wet ingredients first and then add the flour last so I don’t have to use multiple bowls. Works fine and means less washing up!
LOVE this recipe! Used it to make “cupcakes” for my babe’s first birthday and he loved them. Then made a second time but made a few tweaks: mashed marionberries instead of applesauce, blueberries instead of apples and shredded zucchini instead of shredded apple – SO GOOD!
Thanks for this recipe!! I made the muffins today and they are absolutely delicious!! First time I try a recipe from this website, but not the last for sure! :)
Hi there. I’m thinking of making these into mega muffins so I think it would just make six. Can you recommend a baking time?
Hi, Yes, I would increase the baking time. I’m not sure by how much. Sorry! Just keep an eye on them and check them.
I’m glad I read through comments & noticed some people saying the batter is too wet. I only used 1/4c applesauce, and still had to add a few tbsp extra flour for it to resemble muffin batter as I’m used to it. It was just too wet. If I make again, it will be with some changes.
My children said they are the best muffins I have ever made! Great recipe
How would this taste without adding in the honey or maple syrup? I’d love to make these for my 1 year old but am trying to avoid added sugars until he’s 2. Figure with the apples it might be sweet enough?
You need the sweetener for this to turnout as it would change the recipe. Sorry!
Could one use spelt flour in place of the flour in the recipe?
Hi! I haven’t tried it here, but I do know it works in my Healthy Banana Bread!.
Do you think I can replace the chopped apple with grated apple? My kids are not fans of chopped apples in muffins.
Hi, I found it worked best like this. You could try it. Let me know what you think!
My kids deemed these “the best muffins I’ve ever had!” Success! Thank you.
You’re welcome, Andrea!
Can you explain how to turn a muffin recipe into a baked bread recipe?
Love your recipes, thanks!!
Lia
Hi Lia! I haven’t tried it with this recipe. You could try to add it to a bread pan and cook for longer. I don’t know for sure without trying it.
If I don’t have any applesauce on hand, is it okay to omit or substitute with something else?
Hi Rasha, The results are best as stated. Sorry!
This is one of my favorite go-to recipes! Thanks for making so many yummy, healthy and easy to follow treats. Love the subs as well!
That’s great to hear, Crystal! I appreciate you taking the time to review.
I was pleasantly surprised after I made this. They were so delicious, perfectly moist and fluffy. I had to stop my kids from eating them all in one sitting. Definitely a keeper recipe to print and make again!
Looks really great! How many apples/do you recommend a specific kind? Looks like maybe Granny Smith are used?
Hi Tori, you can use any apple. I did use Granny Smith for this recipe.
This is my new favorite muffin recipe, and everyone in my home loves them as well, including my 22-year-old son and my 82-year-old mother! We love how moist and apple-y they are! Using both shredded and diced apple is one unusual aspect of this recipe and it seems excellent idea. I’ve made them twice using different kinds of flour, different sweeteners (due to what I had on hand) and both turned out great. So, I appreciate how forgiving the recipe is. Thank you so much, Kate! Your recipes are just the best!
Hooray! I’m so happy to hear that, Amy. Thank you for your review.
My favourite muffin recipe. They turn out perfect every time and taste delicious.
can I use quick cooking oats?
really want to try this recipe!
will rate after I make them!
so far sounds like a 5*****!!
Hi, I recommend this as is. You can try it, but I can’t say for sure.
These look so yummy and I can’t wait to try them. Do you think I could substitute GF oatflour instead of the GF all purpose blend?
It should work. Be sure to follow my How to Make Oat Flour for measurements.
Yummy! The apple cubes are what makes this recipe over the top delicious!
I used my silicone pans with a quick spray of non-stick. The mini-muffin size took 10 minutes and the full size muffins took 15 minutes for my oven.
If you use a cookie scoop, filling the pans is quick and easy, then sprinkled the tops with cinnamon sugar.
I love the muffins! Will hide them from my family! Lol! I used homemade apple butter (made with mcintosh freshly picked) instead of apple sauce.
These were made in cupcake tins so the outcome exceeded a dozen.
These were very light and tender in this size vs. a muffin tin.
A bit on the bland side, probably would add a tad more cinnamon or vanilla. Was higher in fat and carbs than expected for such a blender outcome. Still will make again
Just made these muffins and they were so good!!
I love all of your recipes.
Great to hear! Thank you for sharing.
Thank you for another great recipe, Kate! I love apples and it was my first time making apple muffins. SO good!! Appreciated the tip for measuring flour. “In the old days” recipes always said to sift flour and dry ingredients. I like the whisk and spoon method you offered. I followed the recipe and they came out great.
You’re welcome, Victoria. I appreciate your review!
Made these today and love them! I added pecans. I didn’t have apple sauce so I just blended an apple
425F way way too hot, in Aust that’s 220C.
Burnt the bottoms had them in the oven for 16mins as per recipe.
Used conventional not oven forced !!
Cut the burnt bottoms off and they tasted amazing!!!
I’ll try starting them at 425f or 218c to start to rise around half way I’ll turn them down to 350F or 180C.
I am going to try this recipe today with apples from the cider mill. I have empire apples, so hope those are good. 2 questions. Can I use regular flour? And do I peel the apples? Thank you
Hi Faith, All purpose should be just fine. Let me know if you try it! You don’t need to peel the apples.
We loved these apple muffins. I 3X’s the recipe so that I could freeze some for quick breakfasts later. They have been so delicious room temperature or reheated in the microwave!
That’s a great idea, Megan! Thank you for sharing
Superb! Made with buckwheat flour for a delicious coeliac friendly muffin. Gluten Free cakes & muffins can be a bit dry, but not these!!! Everyone loves them! I’m certain they will be a regular treat in our house
Excellent! I made these this morning and my family loved them, even the particularly picky 8 year old. Thanks.
That’s great to hear, Mary! I appreciate your review.
hi,
are baking recipes available in grams?
many thanks!
-sadie
I don’t provide the conversions, sorry! I do know this table has been helpful to others converting measurements.
Excellent recipe. I have modified a little with 1/2 tps of cinnamon and 1/2 cardamon (I love cardamon) and added chopped walnuts. Perfect balance between aroma and sweetness (not too sweet).
I will definitely make that recipe again.
I love this recipe. So easy and delicious. I’ve substituted pumpkin puree and grated carrots for apple sauce, and have added clove, ginger, nutmeg, raisins, etc., and it always turns out lovely every time. Thank you so much. <3
I was wondering if you can use olive oil instead of coconut oil.
Thanks Bonnie
Hi Bonnie! I recommend this recipe best as state. I hope you try it.
Sorry, I should have read the recipe first. I see I can use olive oil.
Thanks Bonnie
Loved this recipe! The apple chunks are genius. Loved getting the bite of those throughout the muffin. Perfect for fall and grab and go breakfast. I definitely recommend storing in the fridge. I left mine covered on the counter & they got wet and moldy pretty fast.
I’m glad you enjoyed them, Kat! I appreciate your review.