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
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
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.
If you love this recipe: You will also love my zucchini muffins, carrot muffins and banana muffins! Here are more apple recipes for you, too.
Anna
I went apple picking and was stressed over how to use all of the apples – fresh applesauce and a few batches of these muffins did the trick – they are delicious! I used Bob’s Red Mill Gluten Free flour and they turned out fine. The Greek yogurt adds great flavor.
Kate
Thank you, Anna! I’m glad you came across my recipe. Now I want to go apple picking!
Lisa
Could I possibly use almond flour of coconut flour instead?
Kate
I’m not sure how well those will work, but I know that Bob’s Red Mill’s gluten-free flour blend works well.
Kari
Is there anything i can use in place of the greek yogurt? Thanks in advance!
Kate
Yes, I have a tip for that hidden in the vegan notes at the end of the recipe. I will try to make it more apparent!
Amelia
These look delicious and I definitely like the idea of a healthier muffin. Apples and cinnamon are such a comforting flavour combination. I wondered what could replace the Greek yoghurt? Dairy doesn’t agree with me so I’d be keen to make these with an alternative – could I double the apple sauce?
Kate
Hi Amelia! That’s a good question. I have a dairy-free suggestion with non-dairy milk and vinegar (to turn it into buttermilk) hidden in my “how to make it vegan” note at the bottom of the recipe. I’ll try to make that more clear for other dairy-free visitors!
Amelia
Thanks Kate! I should have read the little notes more closely!
Amelia
These looks amazing – apple and cinnamon are a great comforting combination. I was wondering if it would be possible to replace the yoghurt with more apple sauce? Dairy doesn’t agree with me and I am hoping I can still make these for myself!
Terri
I made these this morning and I used whole wheat pastry flour and it turned out great. These are not too sweet and very moist. Loved them – thanks as always for great recipes.
Kate
Hooray! Glad you enjoyed the muffins, too.
Cyndee
I made a half batch of these wonderful muffins, and I’m glad since they are so good I’d eat too many if there were the full 12. I have to say they are among the yummiest muffins I’ve made (and I make a pretty darned good banana nut muffin).
I happened to have all of the ingredients in the recipe except for the plain Greek yogurt. I used plain whole milk regular yogurt and it was just fine. I used the coconut oil for the first time in cooking and bet that really contributes to the lovely flavor. [Actually my husband bought it to use to moisturize my parrot’s feet, but it was organic and food grade so I gave it a try.] I chose to use maple syrup since I had more of that on hand than honey. I used Jonathan apples since they bake well, taste great, and were fresh picked by my husband and I from the orchard. This recipe is a winner. My husband is going to LOVE them. He is a major apple fanatic and loves muffins too.
Kate
Hi Cyndee, I’m so glad you’re loving these muffins! I bet they were extra delicious with those super fresh apples.
Amanda
These are some of the fluffiest, most apple-icious muffins I’ve ever tasted! Made them with half KAF gluten free flour & half oat flour. Came out amazing!
Kate
Awesome! Thanks, Amanda!
Nancy
I just discovered you! Cookie is adorable. I am a dog lover. Ok your zucchini bread is in my oven baking now. I am thinking of making your apple muffins with the honey, coconut oil and applesauce next. Do you think I could make a bread with the same muffin recipe? Have you done that before? Also I have homemade applesauce I am thinking of using. What do you think? Should I live dangerously and try it?Your new follower, Nancy
Kate
Hi Nancy! Thank you for your note. I haven’t made apple bread from the apple muffin recipe, but I think that would work great. Homemade applesauce should work well, too. I would bake the apple bread for the same length as the zucchini bread, so 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Lavanya
Thanks for this recipe, Kate! I used multigrain flour and subbed out the flax eggs for regular, and they turned out great!
Kate
Awesome! Thank you, Lavanya!
Stephanie
So delicious! Was looking for the perfect “healthy” muffin since I’m not eating gluten or sugar other than honey. Used King Arthur’s gluten free baking flour and these came out wonderfully. I did have to bake them a bit longer (about 30 minutes total) to get the toothpick out clean but they are soo good. I’ll admit I was a little worried with the 1/2 c of honey as I’m pretty sensitive to sweets, but it was the perfect amount. Thank you!
Kate
Thank you, Stephanie! I’m so glad you enjoyed these.
Jessica
Just made these with apples we picked from the orchard. Soooo good. I made 13 muffins–lucky baker’s dozen. Love the earthiness that the whole wheat flour gives it, and I liked that I peeled my apples as they’re soft. Thank you, Katie, for sharing this recipe that’s perfect for fall.
Kate
Thank you so much for letting me know, Jessica! Now I want to go pick some apples. :)
Heling higgins
Great recipe, used GF flour and turned out fantastic ! Will make them again!
Alison
These were amazing you’re the muffin queen! I make all your muffins and I’m never dissointed. So great knowing they’re healthy enough to give to my kids on those days we’re rushed for breakfast.
Kate
Thank you, Alison! I appreciate it. :)
Pamela Kumari
These muffins were fab my whole family enjoyed these health Apple muffins and easy to make, many thanks !
Kate
Thank you, Pamela! Happy to hear it.
Shanelle
Just made these and they are absolutely delicious. I did make a few minor changes as follows: added allspice, used half white ww flour and half ww pastry flour and did half maple syrup and half sucanut.
The texture was perfect with the perfect hint of sweetness. They were easy to make and not very time consuming. I will definitely be making these again and again.
Thanks so much for the healthy recipe.
Kate
Thank you, Shanelle! I’m so glad you loved these.
Laura
Amazing recipe! I’m a sugar-freak, and my husband is a health-but, and we both loved them!
Becca
I’ve made these before and they’re delicious! BUT – I made them for the first time since going dairy-free and used soy yoghurt and they were just as amazing! They also work well with pear and/or raspberries if you run short of apple :-)
Alexia
Hi Kate! How can I incorporate some oat flour into this recipe? Thanks!!
Florence
Just curious, how many calories are there in each muffin ??
Thank you there were delicious!
Kathy
I didn’t have any apples. I substituted applesauce and they were delicious.
Marilyn
This is an excellent recipe with lots of apple flavor. We had a huge crop of apples this year so I am excited to find another great recipe to use. We love nuts so I did add some chopped walnuts otherwise made the recipe exactly like it says. I peeled the apples – wasn’t sure if the peel left on might be too tough. I will make this many more times this fall. Doubt if it matters what kind of apple is used. Thank you for an excellent recipe.
Melinda
We have two McIntosh apple trees, so about this time every year I’m looking all over for ways to use our apple bounty. Tonight I made these healthy apple muffins with our apples, and they are delicious! And the fragrant cinnamon-apple aroma in the kitchen while they were baking was pure Autumn.
Laura
Wow these are delicious! Made them this morning for breakfast. User half Granny Smith and half gala. Not too sweet which is how we like them. Super easy to put together. Thanks for sharing.
Sally
Wow, these are amazing. Thank you for the recipe!!! My go to muffin from now on.
Abby
I made these recently and they were delicious! I made them gluten-free by using almond flour (added an extra 1/2 tsp of baking soda), I also added 1/2 cup of flax meal and walnuts. My 4 year old daughter helped me make them and she added chocolate chips to the top (I must admit that it was a yummy addition:-) The muffins were very moist and filled me up until lunch time. I am making another batch tonight. Thanks for the recipe!
Steph
I love these muffins! I’ve made 2 batches, the second with some pear and walnuts. Both delicious. Thank you for the recipe, I’m always looking for healthier treats that taste delicious for me and my family.
Sue
Hi!! Do you know what I can substitute the applesauce for please??
Jay
I’m curious do you have a nutrition guide for this recipe?
Khadafy :-)
Made 2 batches. First one is super good. I love it. The second batch I made with a cannabis infused coconut oil, OMG its sooo good. It will allow you to talk to god, actually allows god to talk to you, be prepared cuz god talks way too much. Apparently he is always listening and never has anyone to listen to him, go figure.
Caitlin
Tasty! I made these this morning. I’ve never baked with coconut oil before – I measured out a solid 1/3 cup and melted that. Hope that’s the correct way :) I used just about 2 whole apples (jonagold and honey crisp) and the only thing I changed was I added was 1/2 tsp of pumpkin pie spice in addition to the cinnamon. My 3 yo son loved them. I love to bake my waistline is rapidly expanding. I’ve been looking for healthier options and this one is definitely a keeper. Thanks for the great recipe!
Frankihobson.com
Kate I LOVE your Banana/Oats/Maple muffins but need something new! Can I add strawberries? Would they work? I want a *healthy* way to get more fruit into my son’s school day (even disguised!)
Angela
Thank you for this recipe! I made my first batch last week and they were delicious; light and yet full of apples. My kids LOVED them. I’m going to make my second batch today.
Colleen
I just made these for my daughter’s school lunches but want to eat them all right now! Delicious! I skipped the applesauce (I didn’t have any) so did 1 cup of vailla yoghurt instead. Thank you!
Tamar Berkowitz-Henkin
can you replace the apple sauce with something? Maybe even apple juice?
Mona
How could I turn this into an Apple Bread Loaf? I’m obsessed with your Healthy Banana Bread recipe (I make it almost every week!) and would love to try an apple version.
Kate
Hi Mona! Sorry, I just saw your question. I would just pour the batter into a greased loaf pan and bake until the center springs back to the touch, somewhere between 40-55 minutes. If you give that a try, please report back with the baking time so I can share in the recipe notes!
Jackie
Delicious! Moist, perfect amount of sweetness. I didn’t have applesauce and used a little extra yogurt and a few splashes of apple juice instead, and that came out great. I cooked at 325 as you said, since I used honey, and that worked great, too. Thanks for giving such great gifts to me and my family through your fabulous recipes! I am a huge fan and lover of every recipe I’ve tried on here!
Sheryl Martin
Followed the recipe as listed using exact measurements but batter was “soupy”. I used organic whole wheat pastry flour, and I chose honey instead of maple syrup, therefore I followed the tip to bake at 325* for 25 minutes.
Heather
I just made your Healthy Apple Muffins, and they are perfect! They are moist, and delicious. Your recipes are so reliable and yummy. Always consistently excellent! I make the lentil soup recipe you posted at least once a month. It’s now a family favorite, and I’ve been asked for the recipe multiple times. Thank you for your work creating and posting these recipes. I just signed up for your newsletter, which will give me lots of inspiration! My kitchen smells so good, and we have this tasty treat to look forward to. Thank you! <3
Noble
I just made these, and they are delicious! So tender and flavourful.
I used Empire Apples & homemade Chile Applesauce, and added a touch of ginger!
Agnes
Can i replace applesauce with something else ? :)
Agnes
I make these muffins every week for my family and for children In my family child care. They are delicious!!!
Sar
Any idea the calories in these?
Kate
Hey, Sar – Right now I don’t have the nutritional info or calorie counts for my recipes, but I’m working on finding a solution soon.
Djina
OMG just made them and they turned out soooo delicioso. Moist and fluffy. I did not have apple sauce so just used yougurt and only used oat flour. A recipe to keep. Thank you ☺
Kate
Hey Djina-I’m happy these worked out with what you had on hand! Always a bonus.
Ann Peters
Kate, You might have already answered this questions but I haven’t seen the nutritional info. If you don’t know, at least calorie and fat content. Muffins lot great. I have Granny Smith apples and Vt. Maple Syrup to use up so perfect.
Kate
Hi, Ann-Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Elia
Just made these using coconut yogurt because I can’t do the dairy. I used Granny Smith apples. The muffins turned out great. Thank you for such an easy and delicious recipe.
Kate
Great! So glad this could fit into your dietary needs, Elia.
Hannah
I have loved every recipe from you that I have tried. So excited to make these today!
Out of curiosity, why did you dice some of the apples but shred the rest? Is it for added moisture? I’d try changing the recipe myself, but baking is just chemistry experiments that you get to eat at the end, so there’s a reason for everything.
Kate
Hey Hannah, I did that for texture and flavor. The little cubs contribute texture and the grated pieces almost disappear, infusing the muffins with apple flavor.
Francine
Delicious! Used Bob’s Red Mill gluten free flour and reduced honey to 1/3 cup. Baked at 325F for 20min. Perfect. Will definitely make again!
Kate
Thanks, Francine! My GF readers thank you.
Mary
Could you please tell me how many carbs are in one muffin if there are 12 to a batch and I use honey. This is for your healthy apple muffins. Thank you.
Kate
Hi, Mary. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Kaytlyn
Wow! These are so delicious. My new favourite go to snack! Can’t wait to try out more of your recipes.
Kate
Yes, these are great to grab on the run! Let me know which other recipes you try, okay?
Lakshmi
Just made these as mini muffins, baked for about 13 mins at 325F and came out absolutely perfect! Love the texture of both the grated and diced apples. Used whole wheat flour, honey and low fat plain yogurt. Hands down the best healthy baked good I have ever made! This one is a keeper!!!!
Kate
Thanks, Lakshmi! I love seeing all the variations my readers experiment with. I’d have a hard time eating just one of those :)
Isabelle
Does it have to be in muffin form? Or could i bake it in like a bread baking tray?
Kate
I’m sure you could, though you’d want to adjust the timing and temperature. Here’s a good article to help with adjusting from muffins to quick bread.
Ashima
I have already made it 3 times. It is so amazingly moist and yummy. And there is no guilt feeling either coz it is so healthy! LOVE IT!!!!!!
Kate
Thanks so much, Ashima! So happy you loved them.
Kirsten
AMAZING recipe! I’m always on the lookout for healthy muffins that I can feel good about feeding to my toddler, and these are so tasty and moist that I feel like I’m totally indulging myself too!! Also, they make my house smell incredible. Thank you!
Kate
You’re welcome, Kirsten! I love that these taste like a special treat, too.
Rebecca
These sound great! What could I use instead of applesauce (or could I just leave it out?), and do you think I could freeze these? Thanks!
Kate
Hi, Rebecca. The applesauce could be replaced with mashed banana if that’s what you have on hand. These should freeze just fine, if you’re looking for an easy grab and go breakfast. Thank you!
Sarah Rosen
BEST MUFFINS EVER ! Since finding this recipe about a month ago, I literally have had to make them 2-3 times a week because they only last a day in my house. Everyone from grandpa, to my 1 and 3 year old devour these. I share them with everyone at work and have forwarded the recipe to all my friends. Whats not to love… no sugar, two full apples, (i throw in raisins) and MAPLE SYRUP .. yum. THANKS FOR THE RECIPE !
Kate
Oh, raisins sound like such a tasty addition! Thanks for the kind words, Sarah!
Elle
These are amazing! I ended up using 1/4 cup honey and 1/4 cup brown sugar as I am running low on honey. The dough was a little thinner than I thought it should be based on your instructions (probably because the apples I used were quite juicy!) so I threw in 1/3 cup quick oats to thicken things up. They turned out great! Two down already and the night is still young :)
Thank you for making recipes that are so amenable to adaptations. I have tried a few of your muffin recipes (and made each recipe MANY many times), and while I’ve always had to modify the recipe slightly to reflect the ingredients I have on hand, the muffins are unwaveringly amazing, every time.
Kate
Thanks, Elle! I love that they’ve been adaptable enough for what you have on hand.
Ellen Mercer
Just made your Apple Muffins this morning. They are wonderful. I used coconut oil as opposed to olive oil, and it gave the muffins a really nice flavor. Thank you for all your inspiring recipes.
Kate
Sounds delicious, Ellen. :)
Shay
Didn’t see any nutrition information. Are there any?
Stephanie
Fantastic! Best apple muffins I’ve ever made. Thanks for the recipe!
Kate
Awesome!! Thank you, Stephanie.
Patricia Meyer
The apple muffins were very moist. I used egg whites instead of whole eggs and honey instead of maple syrup.They will be good for breakfast. Do you have the nutritional value for these muffins ?
Kate
Hi, Patricia! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Kristi
5 stars from a picky 4.5 year old!!! Can’t wait to try some more of your recipes I stumbled across this when I googled healthy muffin recipe. Thanks for posting!
Kate
Great! So happy everyone loves it, Kristi.
Lesley Larose
I made these wonderful muffins today, after making and loving, your banana muffins. They turned out perfectly. I really enjoy a good muffin and one made with healthier alternatives is perfect. The only substitution I made was subbing avocado oil for the coconut oil. I use, and love, coconut oil but in baking I prefer avocado. Thank you for your wonderful recipes. Good luck with your cookbook!
Kate
Thank you, Lesley! I’m so glad you enjoy the muffin recipes.
Jennifer
Made these today for my 2 year old. He loves them! I used silicone mini muffin cups and baked for 8 minutes. It made about 40 mini muffins.
Kate
Yum! Thanks, Jennifer.
Florence
Made them as soft and chewy cookies; light and delicious!
Kate
Oh, what a great idea! Thanks, Florence.
Jennifer
Just popped these in the oven! I had forgotten the cinnamon in the batter so I mixed maple flakes and cinnamon to sprinkle on top!
Can’t wait to give these to my littles when they get home from school!
Thanks for a great and healthy after-school snack!
Kate
You’re welcome, Jennifer! I hope these get gobbled right up. :)
Beth
I love these muffins. I have to say I made these because I have some past their prime apples kicking around my kitchen.
This recipe is an experimenter’so dream: I didn’t have any yoghurt… Mostly because I’m allergic to milk. So, I took your suggestion to use almond milk with vinegar to make buttermilk. I also only had one egg in the fridge. So I substituted one vegan egg and used one regular egg. Plus, I used a mixture of maple syrup and agave for the sweeteners. I also didn’t want to run out and get wheat flour, so I used a mixture of chickpea flour and regular white flour. I so wish that I had wheat flour, but the result was fine. Chickpea flour adds heft and a good crumb. Oh, one more thing– I had to make my own applesauce because I didn’t have any of that either. (Made it with a red apple) Can you believe that these turned out? They are yummy and apple-y and not too sweet. I will come to this recipe again – – especially when I have the right ingredients. LOL. Thank you.
Anne
I didn’t have any apple sauce or yoghurt so I put in smashed banana, some milk and oats and they turned out great! Also I used honey instead of maple syrup. Thanks for the recipe!
Brett
These muffins are amazingly delicious!! I used dairy free cashew yogurt. My seven year old nephew said they were the best muffins he’s ever had :)
Kate
Hooray! Thanks so much, Brett.
Kristine
I had a ton of apples to use up and was looking for a good healthy snack for my kids besides making applesauce or just cooking them with cinnamon. These came recommended by someone in a healthy eats group I follow. I made them as directed, but did add in some more cinnamon. I used honey, and baked 24 mini muffins at 325 for 20 minutes, and had enough batter to make 6 regular size muffins baked at 325 for 25 minutes.
I froze half the batch for later and will have a nice breakfast treat for everyone tomorrow. Thanks for the great recipe!
Kate
That’s wonderful, Kristine! These are a great grab-n-go snack. I hope the kiddos enjoy!
Lavanya
Hi Kate!
I’ve tried a few of your muffin recipes and they always turn out great! For this particular recipe, I used pink lady apples and they were delicious! However, I’ve gotten a few comments from friends and family about the distinctive taste of olive oil in the muffins (I used extra Virgin because its what I had at home). Other than the coconut oil, do you have any other suggestions for substitutions? I wouldn’t mind if they were slightly unhealthier options :p
Thanks!
Lavanya
Kate
Hey, Lavanya! I’d definitely try grapeseed and avocado oil instead of the olive. They have a milder taste, and should work well with the sweeter flavors of the muffins. Let me know how it goes!
Lisa
I am quite impressed! These muffins are great! Moist, cake- like texture! I will definitely make them again!
Kate
Awesome!
Sue @ The Study of Humans
I discovered half way through I didn’t have any good apples, but the muffins were still delicious without them!
Kate
Oh no! I’m glad it still worked out, Sue. Thanks!
Mary
Delicious! Especially for a “healthy” muffin. I used spelt flour instead of whole wheat as I’ve found it results in a lighter texture and better flavor, even though health benefits are the same. Also used about 3/4 C applesauce and finished the cup off with light vanilla soy milk instead of yogurt (because that’s what I had on hand, and also wanted to keep it vegan). And, I used the vegan flax eggs instead of real ones. Love the combo of shredded and chunks of apples (I used Fuji). I also used melted coconut oil and pure maple syrup. SO GOOD. Best muffins – and easy – the entire process took only about 30 min.
Kate
It’s great to hear that these worked out so well with those swaps, Mary. Thanks so much! I’m sure this comment will help another reader who finds themselves in a pinch and needs some tips!
Koriander
Okay, I’ve tried four of your recipes so far and every one has come out perfect! That makes me a Cookie+Kate convert! I used coconut oil and soy milk with the suggested addition of a bit of vinegar. I really needed to eat healthier for breakfast. These and your variations will be staples for breakfast options . . . but great for on-the-go snacks as well! Your scones are next . . . :)
Kate
Hooray! I’m so glad you found my blog, Koriander. Let me know how the scones go!
Felicia
Ive never reviewed anything but these were so delicious. I used honey and didn’t have any baking soda so added another 1/2 tsp baking powder. I only had peach carrot apple sauce and you can’t even tell. For the topping I used brown sugar mixed with cinnamon. They came out amazingly moist and the topping added just the right sweetness. I baked them at 325 for about 35 min. This will be my go to recipe from now on. Two thumbs up!!
Kate
Thank you, Felicia! They sound delicious.
Michel
Very moist, cooking time was 5 min more, very tasty. I used grapeseed oil and my own apple sauce. I realy like the cube apple for the added texture. Did not used sugar.
Kate
I’m so glad you enjoyed this, Michel!
alex
amazing! third week in a row making them! ive easily added an extra apple to the mix as well as some walnuts or pumkin seeds to add protein! love them
Kate
I’m so glad you love these so much, Alex!
Amelia
I just made these and they are delicious!! Does anyone know the nutritional information?
Marissa
Your “Healthy Banana Bread” is my go-to via a google search last year. Searched for a muffin recipe for a potluck breakfast tonight and found these. They’re in the oven now and I know they’ll be nothing less than spectacular. Bonus: I love that there will be something there for my family that isn’t going to be junk! :) Can’t believe I haven’t browsed your site before. Excited to try more! Thanks Kate (and Cookie)!!
Tania
These muffins are delicious! I added raisins, oatmeal and sprinkled brown sugar on top. Perfect!
Thanks for sharing this awesome recipe. I look forward to making another batch.
Ramya Arun
Made these today with regular whole wheat flour.They were light and fluffy. Thanks for the recipe.
Kate
Great! Thanks, Ramya.
Lisa S.
Made this with oat flour, maple syrup and plain Kefir. It was a hit a work and home! Thank you!
Kate
Yum!
Christine
Can this be made into a loaf if I follow the instructions and bake for 50ish minutes?
Kate
Yes! Baking between 45-50 minutes should do the trick.
Christine
Awesome – can’t wait! Your book came in the mail today — Looking through it now. So many amazing recipes I’m looking forward to trying. And I love all the “extra” information. So helpful – what a great resource! And the photographs – just beautiful.
Hanna
Yum these turned out wonderfully! I used red delicious apples, sunflower oil and maple syrup!
Kate
Yum is right! That sounds delicious.
Hannah
This recipe is amazing it is so yummy and usefull for us (cause we have heaps of apples on our tree) thanks Kate
Plz reply!
Kate
Wonderful! Thanks, Hannah!
kirsty
I made these muffins with no sugar or syrup. I used a teaspoon of stevia but it probably wasn’t necessary either. I made them smaller and made 18. They worked out well.
Kate
Great! I’m so glad you loved them, Kirsty.
Dana
What is the nutritional content on these muffins? I made them and they are great. But I wanted to know the approximate fat,calorie content, ect. per muffin?
Kate
Hi, Dana! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Deanna
Fantastic! These are absolutely delicious! They came out perfectly and all my neighbours loved them.
Kate
Wonderful! Thanks, Deanna.
Kara
These just came out of the oven and oh my goodness they smelled so good I had try one right away. I cut one open put a tiny pat of butter (don’t judge). Hands down the best tasting muffin I have ever had in my life. Perfectly moist not too sweet just incredible. My four year old will love waking up to these for breakfast in the morning. Thank you!
Kate
Hooray! I’m so glad these made such a good impression, Kara. :) Enjoy those muffins (with butter)!
Harmony
My partner and I are on a health journey and I was so happy to come across this! My partner has a massive sweet tooth and there was so much joy as she ate these! They are perfect and guilt free! I made with red apples because it was all we had and still perfect! I misread the raw sugar for brown sugar on top but still yummy! I’ll definitely be trying your other recipes
Kate
Great, Harmony! I’m so glad the two of you enjoyed these. It’s a good antidote for a sweet tooth!
Deborah H
YUM! I made these last night so that I could have a special breakfast treat on a Saturday morning. They were so moist and delicious! I did need to add about 3 minutes to the total baking time because they were too wet at the 15 minute mark. My hubby kept saying “these muffins are soooo good” and I’ll definitely make these again. Thanks for the terrific recipe!
Kate
Great! I’m glad they came out well, with just a little extra time. :)
Amanda Lenarz
Is like to add some almond butter to the recipe; do you have any recommendations for how much and if that’ll change the consistency too much?
Sarah Rosenblatt
Hi! I saw your comment and thought I’d let you know that while I didn’t put almond butter in my batter, I did, once the muffins were cooled, cut some in half, toast them, then spread with almond butter, and it was delicious!
Britany Lowndes-hall
Toddler approved recipe , I’m being nagged for another. Used rice malt syrup instead of honey/maple and left the apple sauce out as it’s not a staple here. Turned out perfect !
Kate
Haha! Glad to hear the kiddo enjoyed these.
Teddy
I just made this apple muffin recipe and must say that I really like it! I skipped the sugar and used only maple syrup. I also had to add a half cup of oatmeal flour(just ground oat flakes) because it was a little light after adding all the ingredients. Thanks Kate for sharing this recipe! Cheers, Teddy
Hfriday
Hi, I really want to try your muffin recipes, this one especially! By twin boys will turn 1 soon and I want to make a small cake for each one. Do you think the muffin recipes will work as well if I put the batter into a cake pan? Thanks!
Rin
I made TWO batches today to freeze for kids snack packs (made 29 in total)! Tasted some before they went into the freezer of course and they are so fluffy and delicious! I followed the recipe but added soft raisens, a teaspoon of mixed spice with the cinnamon & sprinkled organic coconut sugar on top instead of turbinando sugar. Absolute hit with the family. Kids wanted more and I kept saying “Stop eating them! They are for your school snacks!!” Hahaha
Louise
I collect muffin recipes, and this one has just gone straight to the top of the list! It is now our family favourite! I am writing from England, and I used traditional English apple varieties: Bramleys for the applesauce, and the Cox variety for the cubed and shredded portions. The maple syrup came from my family’s farm in Canada, so it was truly an international production! My four working Border Collies enjoyed the crumbs, and send their best regards to Cookie. Thanks so much for a fantastic, truly creative recipe!
Kate
Oh, I love this, Louise! Your muffins sound delicious. Cookie says hello to your four pups! Give them some pats for me. :)
NeeNee
I made these exactly as written and quite enjoy how they turned out in taste, texture, and easieness to make. I keep them in the fridge for a quick snack here and there and will surely make them again. Nicely done. :)
Kate
Perfect! Thanks, NeeNee!
Sharon
Hi Kate! It’s apple season and these look amazing! I made them this morning and opted for honey instead of maple syrup. I adjusted cooking temps and times as noted; however, they still came out rather wet. I measured dry ingredients with dry measuring tools, and wet ingredients with liquid measuring cups. I did bake them in silicone muffin liners, and wondered if that had anything to do with it. Any ideas where I went wrong? Thanks for all your delicious recipes!
Kate
Oof, oh no! Sorry about that, Sharon. A couple things could have happened: did you switch the baking soda and baking powder proportions? When things come out wet still, it’s usually a powder/soda mixup. Since this recipe includes both, it can be easy to switch them. Also, some apple varieties are juicier than others, so you might need to squeeze out some of the wetness before adding the shreds to the batter.
Sharon
Excellent ideas, I’ll have to try again. It could be the apple variety (picked them off my tree). They look/taste/smell like McIntosh, but I’m not 100% sure. I also forgot to mention I used flax eggs in place of regular eggs. I think I’ll retry the recipe and go with the maple syrup, regular eggs, and squeeze dry the apple shreds. Wish me luck, haha! Thanks again!
Robyn
These were tasty. Nice texture too. I used a combo of Fuji, gala and mac. Half honey and half maple syrup. As the only Greek
Yogurt I had was lemon flavour, I used half that and half regular plain yogurt. It made 12 muffins about the same size as in the recipe photos and 6 mini- muffins. These will be great as work-lunch snacks.
Robyn
I did give these four stars in my first comment! Lost a star somewhere!
Kate
Perfect! They sound delicious, Robyn. I love trying these with new combos of apples.