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:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kez
These are incredible. I’ve made them a few times now and they have never failed me.
★★★★★
Kate
Great to hear Kez! Thank you for your review.
Nora
I made these for the first time and they were really tasty! My husband and kids even loved them! I love that all the ingredients are healthy. I will definitely make these more often in the future :)
★★★★★
Phyllis Goldberg
The apple muffins got RAVE reviews (husband, friend, teenage neighbor), and I loved them too. I used a slightly different combo of less grated apple, more apple sauce, which worked perfectly. I so much appreciate all the ways that you help me to make so many things that are more nutritious than their counterparts and more delicious too.
Thank you!!
★★★★★
Sara
This is now my go-to apple muffin recipe. Made recipe as is. Muffins came out perfectly, not too dry, wet, or the dreaded “stodgy.” Nice and light with perfect apple taste coming through (which is very hard to achieve in other recipes I’ve tried!). Thank you!
★★★★★
Seana
Do you have these ingredients in weight measurements, by any chance? Thanks!
Kate
I don’t, sorry!
Lynn
These apple muffins came out perfect, just as you promised! I made them today for my birthday and even put peanut butter on them as you suggested! Heavenly. I used 1C. of spelt flour and 3/4C of ww, didn’t have yogurt so I subbed with sour cream. I will be making these forever. Thank you Kate!
★★★★★
Kate
You’re welcome, Lynn! Thank you for your review.
ClaudiaCN
Loved it! Quick to make and delicious – the perfect level of sweetness.
★★★★★
Kate
Thank you for your review, Claudia!
Candice
I don’t normally leave reviews on recipes but had to for these muffins.
I bit into one after they came out of the oven and said “holy &@&@ these are good!!”
I followed the recipe to a T. My kids also love them!
★★★★★
Kate
Great to hear, Candice! I appreciate your review.
Annie
These are just absolutely perfect. To quote my husband, who took one to work today: “These muffins are amazing… if this is the only kind of muffin I get for the rest of my life I’ll be a happy man” Ha! Thanks!!
★★★★★
Kate
Hooray! I love to hear that. Thank you for your review.
Barb
I added 3tablespoons of mincemeat that was leftover from the holidays. The family gave them 2 thumbs up!
★★★★★
Heidi
This recipe turned out very well- not too sweet and even though it used only wheat flour it was quite moist. Love that there’s yogurt in it! I added a tablespoon of ground flax to boost the nutritional value and baked the muffins at 375 instead of 425. They came out toothpick clean in 13 minutes. I must have a smaller than normal muffin tin- the recipe made 18 good sized muffins. Thank you for posting this recipe, I’ll have to check out what else you’ve got!
★★★★★
Lexi
These are the best muffins I have ever made!!
I followed the recipe and made 12 muffins with maple syrup baking them at 425 degrees F, and they were still gooey at 13 minutes. Still trying to perfect how long to cook them, but hands down the best muffin recipe!
★★★★★
Meg
these are absolutely DELICIOUS 10/10
★★★★★
Kate
Great to hear, Meg! I appreciate your review.
Nancy
Is there a substitute for the apple sauce? I’ve made these muffins before and they are delicious. But this time, I don’t have applesauce and rarely have it in the house. Can apple juice somehow be substituted?
Kate
I recommend this recipe as written. Sorry! What did you decide to do?
Alex
I would just get some extra apples and make a small batch of applesauce. Its fast and easy.
Helen
I use extra Greek yoghurt instead of applesauce
Katharina Siemens
Could you please let me know what the flour equivalent is in grams instead of only in cups?
Kate
I don’t provide conversions, sorry! I do know this conversion table has been helpful to others in the past.
Bobby
These muffins are great!! Very tasty but not too sweet, so they are a good daily snack. The little apple cubes are my favorite part! My batter was way runnier than in the pictures, I have no idea why, but I just baked them a little longer and they still turned out great. I used baking apples and also added some extra spices (ginger, nutmeg, clove) and oats (because the batter was so runny, haha!). They also freeze well. I will be making these again! :)
★★★★★
Phyllis Doerr
Would partial oatmeal work? If so, what would you suggest as a substitution? 1 cup flour, 3/4 cup oatmeal?
Kate
Hi! You can add 1/3 cup oats to my muffin recipes or you could try to make this with oat flour.
Tameka Abney
These look amazing. Quick question – can I assume I need to use UNSWEETENED applesauce or will any applesauce work? Thank you.
Kate
I prefer unsweetened, but you can try what you have on hand. Let me know what you think!
Trisha Rogers
I have apple pulp left over from juicing apples. Could I using them in place of the applesauce? How can I use it?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Tricia
YUMMMMM! I have been searching for a moist muffin mix! EVERYTHING I make from your recipes are amazing1
★★★★★
Lauren Seymour
What types of apples do you recommend?
Kate
You can use any apples you prefer, but I used Granny Smith here.
Balvinder Gill
I haven’t made the muffins yet. Was wondering if almond flour would work? Thanks.
Kate
Unfortunately, almond flour isn’t a great 1:1 sustitute.
L
These were tasty, however, ended up not baking properly I think due to the apples being juicy in spite of my best efforts to wick out the moisture REALLY well. I baked them for probably a total of 20 minutes at 425 and they still were soggy. I don’t fault the recipe and they were still delicious, just be mindful of making sure the fruit gets thoroughly “juiced” and you will probably be golden. I also ended up using a cup of yogurt instead since I didn’t have applesauce and used gluten free flour.
★★★★
Kate
I’m sorry to hear that! I’m glad you were still able to enjoy them.
Ranee’
Just made these today. I used King Arthur’s gluten free flour mix and dairy free buttermilk. They are so delicious! Super light and fluffy. My family loves them. I look forward to trying more of your recipes!
★★★★★
Kate
Wonderful to hear, Ranee!
Anna
I have made this recipe twice now because my husband and I loved the first batch so much! We had no problem finishing the recipe between the two of us. A couple of swaps I made that worked – used butter instead of oil and we were somehow out of vanilla(?!) so swapped in brandy – these taste like pancakes !! I’ve found you can leave uncovered a few days to keep the sugar topping crispy. Seeing they are adapted from the carrot recipe I’m gonna have to try that next!
★★★★★
Kate
I love to hear that! I love how you got creative, Anna. I appreciate your review.
Grandma Wendy
My 9 year old granddaughter and I made these, following the recipe exactly. They were in the oven about 12 min when the electricity went off. We left the oven door closed and they finished up just fine. They are moist and delicious, not too sweet. We think we’ll experiment with adding some quick oats next time just for fun.
★★★★★
Jodi
I made these today and subbed 3/4 cup flour with a bowl of leftover apple oatmeal, I used 1/3 coconut Andy 1/2 olive oils as you suggested.
★★★★
Linda Holub
I love trying different muffin recipes. This one was the best. I did add golden raisins to the recipe they added more sweetness so I didn’t put the sugar on top.
★★★★★
Kate
I’m happy you loved them, Linda! I appreciate your review.
Rebecca
These apple muffins taste too good! Amazing. I don’t want to share them. Lol. I can’t believe they are healthy!
I made mine with half regular flour and half almond flour.
I used the maple syrup and vanilla Greek Yogurt.
I was afraid to bake at 425 degrees thinking they might burn but they were perfect baked for 13 minutes.
Thank you for sharing this recipe!!!
Baked Jake
I substituted 1/2C flour for 1/2C oats, and 1/4c flour for 1/4c flax meal. Came out great!
★★★★★
Kate
Great to hear, Jake!
Tahnee
So yummy! Made these for my toddler and the whole family loved them. Replaced the flour with gluten free flour, I used coconut yoghurt and as I didn’t have apple sauce I just used more yoghurt. Turned out perfectly, will make again soon :)
★★★★★
Kate
Great to hear, Tahnee! I appreciate your review.
Cher
Terrific recipe! I am not much of a baker, but followed this recipe to a T and these turned out! Yipeee! My husband even commented on how light and fluffy the muffins were – that’s a first for me! LOL
I chose to use olive oil (as the fat) and organic maple syrup (as the sweetener). I used two medium/large Granny Smith apples which more or less resulted in the two cups of apple. Will make these again FOR SURE!
Thanks so much the healthy inspiration!
★★★★★
Lauren
These muffins turned out great! Nice to have something without chocolate for a change. I used flax eggs since I ran out of eggs and perfecto! Feel good about these for my kids too!
★★★★★
Kate
I’m glad they were a hit with everyone, Lauren! I appreciate your review.
Belen
Hi! Can I use regular yogurt? I don’t have any Greek on hand. Thanks!
Kate
I recommend this best as written.
France
I absolutely love these muffins! They were the best I’ve ever made. I made them 3 times in a row. Next, will be the orange cranberry muffins.
★★★★★
Meghan
These are the best muffins I’ve ever made! So soft and moist and springy inside with a nice crust around the outside. I’ve made these 3 times in the past 3 weeks since I found the recipe. I made one batch with blueberries instead of apples and it tastes just as great. I’m sure any kind of fruit or even chocolate chips or nuts would be a great addition to this awesome healthy muffin base!
★★★★★
Eg
These are so good!! I replaced Greek yogurt with almond milk and a bit of vinegar. They are light and perfectly moist!!
★★★★★
Kate
Thank you for sharing, Eg!
Janie
These are so moist and delicious! Thank you for a great recipe.
Kate
Hi,
I love your recipes so much – I’ve made most of them many many times. I’m an Aussie mum and am responsible for feeding two little people (and my husband), and I love making your recipes because they always work out, they are nourishing and taste amazing. Your website is my go to when to make morning teas or something special. I just made these muffins (again), and I realised that I have never thanked you for the time and effort you invest in helping others eat well. You are amazing. Thank you!
Kate
You are so kind, Kate! I’m glad your family enjoyed these muffins.
Anna
HOLY FLUFFY MUFFINS BATMAN!
I was worried about the high baking temp, but PERFECT. These were so soft and scrumptious <3
Kate
I’m glad you loved it, Anna!
Lana
Ive tried a few sugar free muffin recipes and lost hope because they didnt fit the bill – soggy or saggy and not muffiny..
I read the comments here and thought id give it a try.. Im so glad i did! These are sooo yummy, fluffy and sweet enough but healthy.. Hubby and kids love them too!!
My now go-to muffin recipe! Will definitely stick around to check ot your other recipes :)
Thank you Kathryne :)
★★★★★
Kate
You’re welcome, Lana! I’m glad this will be a go-to recipe for you.
Laura
Is there any way to get the measurements in grams / mls please? I live in the UK and trying to work out ‘cups’ conversions can be very confusing. I would really love to try this recipe!
Laura
Just made these…super delicious and easy!! I didn’t have apple sauce so I used half a mashed banana instead.
Also made them gluten free.
★★★★★
Karen
These are great even for my very picky kids! I do add extra cinnamon in the batter and with the sugar topping! Making them again today
★★★★★
Kate
Thank you for your review!
Selma Gilbert
I made these muffins today, followed the recipe using 1/3 of a cup of honey and stone ground wholemeal spelt flour. Made some apple purie, this was definitely worth the effort. They are the best apple muffins I’ve ever made, Love the full on apple taste. Thanks for the recipe.
★★★★★
Maha AlRida
Does using oven with fan affect temperature?
Kate
Yes, it will likely.
Alexis
I haven’t made them yet. But what are the nutrition facts on them?
Kate
Hi Alexis, the nutrition information is below the recipes notes. I hope you love them!
Alexis
Made them. I was wondering what are the nutrition facts per muffin?
★★★★
Kate
Hi Alexis! The nutrition information is below the notes section of the recipe.
Meerana
Made them twice now, really love the apple flavor. I did sub vegetable oil for the coconut oil and added more grated apple as I did not have applesauce. They were delish! I did think they were better the next day vs day of. Also added extra cinnamon. Thanks for a great recipe
★★★★★
Kate
You’re welcome, Meerana!
Catherine Domingue
Best apple muffin I have ever had. People I share it with agree.
Best part is how healthy they are.
★★★★★
Kate
Great to hear, Catherine! Thank you for your review.
Ivy
Could you please give the measurements in grams as well? I think US cup is different from the cup in my place too. I’m new to baking and would like to follow the recipe strictly. Thanks
Dena
So good! Had to make my own applesauce (I didn’t have any pre-made). I added 1 cup of fresh blueberries and used tiny muffins tins.
★★★★★
Kate
Thank you for sharing, Dena! That’s great to hear.
Stephanie
Fantastic muffins! I added some ground nutmeg and cloves and they turned out great. I love that the recipes uses whole wheat flour, real fruit and doesn’t use traditional sugar. I will definitely be back for more recipes!
★★★★★
Kate
That’s great to hear, Stephanie! I appreciate your review.
Christina
I adore all of your muffins recipes that I’ve tried. At any given time I always have a batch in my freezer.
This recipe is perfect as is but, out of necessity, I modified some of the ingredients with I had on hand. I substituted the grated apple for grated zucchini (I made sure to squeeze out the extra moisture). I also added 1/3c of old fashioned oats to make sure the zucchini didn’t render off too much liquid and make them mushy. I filled 12 regular muffin cups and 6 minis. I’m my oven, the minis took 13 minutes and the regular size took 16 minutes. These turned out perfect moist, tender, and so delicious!
★★★★★
Nicky
Hi, I have made this. Thanks for the easy-to-follow recipe. Is there any nutritional information please? How many calories per muffin?
Kate
Hi Nicky, the nurtritional information is below the notes section of the blog.
Kristen Schunk
Hi there, these look so yummy. I was wondering if I can substitute all purpose flour for wheat flour. Thanks so much.
kim
Made these and they were really nice apple and cinnamon flavor. I did not have applesauce though, so subbed half cup of cooked sweet potato that was in fridge. Moist, light, and I will make them again. Thank you for the recipe.
★★★★★
Kate
You’re welcome, Kim!
Rosemary
Could I use Apple pulp from my juicer for these ?
Kate
I’m not sure without trying it. If you do try it, let me know what you think!
Kelle
★★★★
Kelle
These were really great! Had lots of apples from my tree to use up and I’m glad I found this recipe. The apple pieces are wonderful inside. I agree with another user that it does make more than 12 muffins but I ended up just making quite large muffins to only use 12 instead. I baked at 425 and 18 minutes and they turned out great. I personally would have liked them slightly sweeter which I am surprised because I thought half cup of syrup was a lot but still yummy.
★★★★
Kate
Sounds delicious with homegrown apples! Thank you for sharing, Kelle.
Angela
My husband and I both love these, it’s definitely my new favorite breakfast! I like to add some walnuts for a crunch too! Thank you!
Kathy Gaughran
Good morning, Kate
Could I use Avocado oil in the muffins?
Thank you
Kate
It should be ok, although I haven’t tried it.
Kimberly
I have made these multiple times and every time they are just so yummy! The perfect (and healthy source!) amount of sweetness and texture. I double the recipe so there are extras in the freezer : )
Charlene V
The recipe calls for baking at 425. However, the notes say that if you are baking with honey (which this recipes has) to bake at 325. That’s quite a difference! I see in the comments that several people baked them at 425 with no problem, but a couple of comments noted a lower temperature. Why the discrepancy between the recipe and the honey note? Also, a favorite muffin in our home is apple-almond, so I may try adding some almonds to this recipe for a little more crunch.
★★★★
Ines
Just made these muffins!!!! Delicious
Thank you so much
★★★★★
Kate
Great to hear, Ines! I appreciate your review.
Bobbi
These look really delicious! Is it possible to substitute all purpose flour for the whole wheat flour?
Kate
That should work fine, too. Let me know what you think, Bobbi!
Theresa Watkins
Wonderful!
★★★★★
Kate
Thank you, Theresa!
Natalie
Are these good to freeze?
Kate
These should freeze well. Let me know what you think!
Marjie Steel
I picked apples this morning and made these with last years applesauce and the fresh apples. The best apple muffin I have had. Thanks Kate
★★★★★
Trish
How would you adjust for making mini muffins?
Kate
Hi Trish! Keep the same temperature, just cut the time in half. Be sure to watch them though, they can get done quickly.
Emily Leroeye
My family couldn’t stay out of these muffins! Delicious.
★★★★★
Kate
Great to hear, Emily!
Monica
Turned out moist. Loved the bites of apple pieces and that they are not sweet. I did not have the sugar so omitted but it would have been nice to have that slight touch of sweet. Easy to make! 425 seemed really high but it worked ok. Came out a bit dark on sides and bottom so next time I will do 11-12 minutes or try with the honey instead for lower temp. I will double the cinnamon next time too. A good go-to moist apple muffin for fall!
Paige
Ive never left a review for a recipe before, but after making and eating these muffins… WOW, they exceeded my expectations. They are absolutely delicious!! Apple flavor is amazing and the texture is perfect!!
★★★★★
Kate
I’m so glad you did, Paige! Thank you for your review.
Alanna
What’s the nutritional info on these muffins?
Kate
It is below the notes section of the recipe.
iris victor
I just baked these healthy muffins and they are terrible. It is mushy with very little taste. Will never bake them again. Sorry, the rating is 0
Kate
I’m sorry to hear that, Iris. How long did you bake them for? What type of apple did you use?
Iris Victor
I used green apples baked at 325 for about 24 minutes.Maybe the apples weren’t good? I used honey. They were flavorless and soft. . I appreciate that they were healthy but I couldn’t serve them to my family .Thank you for your reply, Iris.
Michelle
Can I make this in a loaf pan to be an apple cake instead of muffins? Wondering if the quantity would be enough and if it would rise well.
Kate
I haven’t tried it so I can’t say for sure. Sorry!
dann
So when you say just “flour”, do you mean plain flour or self-raising flour?
Why don’t people make this distinction in recipes? Always have to ask.
Kate
Flour, not self rising. I hope you try them!
Kelkk
I absolutely LOVE these muffins!! I have made them 3 times already & about to make them a 4th! Bringing some to my Sister when I go visit!
They are super moist with great flavor!
★★★★★
Kate
I’m glad you loved it, Kelkk!