These Healthy Apple Muffins are a delightful blend of sweet, spiced apples and tender, moist crumb, perfect for a quick breakfast or snack. Packed with wholesome ingredients, they’re guilt-free yet indulgent, offering a satisfying balance of natural sweetness and warm cinnamon notes. Ready in just 35 minutes, they’re a fuss-free treat that fills your kitchen with the comforting aroma of baked apples and cozy spices.
Each bite delivers a burst of juicy apple chunks and a hint of nutty texture from oats, making them irresistibly hearty. Whether enjoyed fresh out of the oven or packed for an on-the-go treat, these muffins are a crowd-pleaser that’s as nourishing as it is delicious. Perfect for busy mornings or a cozy afternoon pick-me-up!
Ingredients for Healthy Apple Muffins
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup (133g) smooth unsweetened applesauce, at room temperature
- 2/3 cup (160ml) pure maple syrup, at room temperature
- 1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups (210g) shredded/grated apple (about 2 peeled apples)
- Optional: 3/4 cup (about 90g) chopped pecans or walnuts
- Optional: 1 Tablespoon coarse sugar for sprinkling on top
Step-by-Step Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside.
- In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a silicone spatula, fold everything together gently just until combined. The batter will be very thick.
- Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes. (For mini muffins, bake 11–14 minutes at 350°F (177°C).)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Storage and Reheating Tips
These Healthy Apple Muffins stay fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, transfer them to the refrigerator for up to 1 week. To enjoy them warm, simply microwave for 10–15 seconds or pop them in a toaster oven for a few minutes until heated through.
Recipe Variations to Try
Feel free to customize these muffins to suit your taste! Swap the pecans or walnuts for almonds or omit them entirely for a nut-free version. You can also replace the shredded apple with grated pear or zucchini for a twist. For a sweeter option, add 1/4 cup of raisins or dried cranberries to the batter.
Time-Saving Tips for Busy Bakers
To save time, shred the apples in advance and store them in the fridge until ready to use. You can also measure out the dry ingredients the night before and keep them in a sealed container. If you’re short on time, skip the coarse sugar topping—these muffins are delicious without it!
Equipment Guidance for Perfect Muffins
For best results, use a silicone spatula to gently fold the batter—this prevents overmixing and keeps the muffins tender. A 12-count muffin pan is essential, and using cupcake liners makes cleanup a breeze. If you don’t have a wire rack, let the muffins cool on a plate to avoid soggy bottoms.
Healthy Apple Muffins Recipe
Ingredients
- 2 cups whole wheat flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 3/4 cup smooth unsweetened applesauce at room temperature
- 2/3 cup pure maple syrup at room temperature
- 1/3 cup coconut oil melted (or vegetable oil or melted butter)
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups shredded/grated apple about 2 peeled apples
- 3/4 cup chopped pecans or walnuts optional
- 1 Tablespoon coarse sugar for sprinkling on top, optional
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a silicone spatula, fold everything together gently just until combined. The batter will be very thick.
- Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes. (For mini muffins, bake 11–14 minutes at 350°F (177°C).)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.