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.
Kate Elizabeth
These look amazing! Do you think using red apples would make it too sweet? x
Kate
No, I don’t think so!
Dani
I used a gala and pink lady apple
Today and they were absolutely delicious!
Barbara
Nothing like a good muffin recipe to try in the middle of winter. Especially after the record snowstorm we just had in NYC. Am looking forward to joining your muffin club and trying your new Apple muffin recipe!
Kristi
I’m going to try this over the weekend with a chia egg (1tbsp chia seeds to 3tbsp water) and coconut milk yogurt. Looks fantastic!!
Kristi
I just noticed the whole wheat flour, I’m also going to try this with oat flour to keep it GF.
Kate Elizabeth
I was thinking about making similar substitutions, please let me know how it goes for you!
Chloé
Did it turn out well?:)
Abigale
how did the chia seed egg work in this recipe?
thanks :)
Melissa
I made this in a coffee ring mold and baked at 375 degrees for 45 minutes. Wow, this recipe is foolproof! The apple chunks were delicious inside and it has just the right amount of sweetness. Thank you for giving the world this recipe!
Diane
What is the best apple to use for this recipe?
Kate
Hi Diane, I think any apple will do well in these muffins. I thought my Granny Smith muffins turned out great. Honeycrisp or Golden Delicious would be my next best guesses.
Melissa
I used 1 granny smith and 1 gala apple. The mix can be nice because they have different tartness.
Megan
I am going to make these tonight! I have some Greek yogurt I want to finish off and this recipe looks delicious.
Kate
Hope you loved them!
Allyson
Oh, an apple muffin split and spread with peanut butter sounds like the perfect snack during these winter days. Bravo.
Katie
What beautiful photography and my oh my do these look amazing! Nothing like a muffin to cheer you up from January blues…especially if eaten hot from the oven!
Love love love. Thanks for sharing, girl.
xx lacoconoire.com
Joules
These look delicious! I love making muffins with whole wheat flour.
Kari
This is a fun way to use apples!
Arthur
Can you recommend a replacement for Greek Yogurt so as to make the recipe non-dairy?
Arthur
Never mind! I kept reading and saw your recommendation!!!!!
Melissa
coconut milk yogurt.
Angela - Patisserie Makes Perfect
Oh these muffins look really good. I love baked apple so much.
Alicoa
Oh my goodness I love everything apples! I’m a honey crisp fan- so I’m going to try! Thanks!! :)
Mik and the fam
Kate, this is fabulous! I think I’ve made most of your muffins at this point, but this may be my fave. So, I had the itch to make this, but only one apple in the house… so we subbed in firm bartlett pears! And I think I spilled in a little to much applesauce, but I just baked it for 15-18 mins and all was well! Thanks.
Kate
Thank you, Mik! Glad yours turned out well!
Lauren Gaskill | Making Life Sweet
Kate, these look delightful! I just made another batch of my lemon poppyseed muffins, but after those are gone I’m making this recipe! :D
Kate
Yay, hope you love these even more!
Libby
Chopped and shredded apples?
You are NOT playing around. That’s really smart!
Dani
My favorite muffin recipe yet! My batch was a little on the moist side so I ended up baking about 18 minutes but they were well worth the extra wait. The kids loved them too! Thanks ❤️
Kate
Thank you, Dani! Glad yours turned out well!
Gaby Dalkin
LOVE how much apple is actually in these babies!
Celeste@The Whole Serving
I love apples and this looks so moist and delicious. I like that you used grated and diced apples in the recipe.
Thanks
Amelia
Oooh these sound and look so tasty!
CharC
This recipe sound wonderful! Is the coconut oil 1/3 cup solid that you melt or does it measure 1/3 cup after it’s melted?
Beth B
I made it with 1/3 cup solid, and they turned out divine!
Kate
Hi Char! It’s melted and then measured.
CharC
Thanks a bunch!
Amanda | The Cinnamon Scrolls
Mmm.. love apple muffins! These sound delicious, and I love that they’re healthy but don’t look gummy or dry! Awesome.
Lauren
These look delicious. I’m eight months pregnant and looking for snacks to bake and freeze for my maternity leave — this is yet another recipe from your blog that I will bookmark!
Kate
Congrats, Lauren! Hope you enjoy these muffins over the next few months.
Ingrid
I just discovered your blog and love it. Awesome pictures and great recipes. I’ve scrolled through some pages and would like to try every single recipe I just read. Can’t wait to read (and try) all other recipes.
Kate
Thank you for saying hi, Ingrid! I’m so glad you found my blog. Hope you enjoy the recipes at home!
caroline
Hi Kate!
These look delicious, and I can’t wait to try! Do you think the consistency would change too much if I use all shredded apples (instead of diced)?
Thanks so much!
Kate
Hey Caroline! I don’t think the texture would change too much, although I haven’t tried. I like the diced apples because they lend some extra texture to the muffins.
Kelley
I need to grab some Greek yogurt, because I have a muffin-loving toddler and a couple of apples that are maybe just a little too old to eat out of hand. Looks great!
Jennifer
Apple muffins are the best–and a healthy one is always the way to go!
Maya
Hi Kate,
Those muffins looks yummy, can i replace the whole wheat flour with spelt flour?
Kate
Hi Maya, I think so! I just haven’t tried myself to confirm. Please let me know if you try it.
Maya
I made the muffins today , replacing the whole wheat flour with whole spelt flour and they came out delicious
Lisa @ Chocolate Meets Strawberry
Oh my do these look good! Apple and cinnamon in a winner! Every. Single. Time. Just so, so yum! :D
April
I just made these and they were a big hit! I can’t leave well enough alone so I added a few dried cranberries and pecans to the mix. Thanks Kate!
Kate
Thank you, April! Your version sounds awesome.
Wendy
These are fabulous!!! Thank you for the recipe and inspiration to make muffins. I used two pink ladies and didn’t have the energy to grate them, so they are diced. I intended to post a pic on Instagram, but my husband ate them all and now there’s just a plate with no muffins on it…perhaps that’s encouragement enough to make them?
Kate
Thank you, Wendy! So glad you enjoyed the muffins. I hope you’ll make them again soon! :)
Emily
These are to die for! I love all your muffins, and I have to say that these are my favorite!! Even my husband, who isn’t typically a big fan of baked goods, really enjoyed them.
Kate
Thank you, Emily! Delighted to hear it!
Rose
We loved these muffins! Used red delicious apples. I think this is my favorite muffin recipe from you, thanks!
Kate
Hooray! Thank you, Rose. Glad to hear they turned out well with red apples.
Kecia
Kate, as usual your recipes come through on a snowy day. I did not have any greek yogurt on hand, but I did have a single serving strawberry soy yogurt. I used it and it came out great! I think it added a little tart sweetness to it! Thank you for the variations to your muffins!
Kate
Thank you, Kecia! I’m glad that strawberry yogurt did the trick!
Jen
Yes! Everything about this recipe was perfect. These muffins completed my weekend. :) Delicious with sunflower butter as a mid-morning or afternoon snack.
Kate
Hooray! Thank you, Jen. :)
Jennifer
These are fabulous! I used one Pink Lady and one Gala as that is what I had and they turned out great.
T Munford
Hats off to you, Kate. These looks Amazingly rich and delicious! T M
Nadia
Hello Kate….love love your recipes! Do you happen to have anywhere on your site the nutritional value for your recipes? Or maybe I can’t see it in the recipe area. Thanks!
Liz
Made these today. SO good! My kids loved them too, I probably should have made a double batch. FYI I used honey and baked for ~30 minutes.
Gicela
Kate, all your recipes are great. I just wish you could include Nutrition information in every recipe, like calories, fat, sugars, etc.
LeahSD
Made these on Sunday…they were great…super moist and eaten up almost instantly! I used unbleached whole wheat flour and maple syrup (you really couldn’t tell the difference between these and a less-healthy muffin). We ended up putting the apples (one granny smith and one fuji) in our salsa master device to save time (like a manual food processor), so all of the apple bits were the same size, but they were still delish.
Sausyty Hermreck
My toddler and I made these yesterday and we are IN LOVE with them. Not only were they super fun and easy to put together, but they turned out delicious. My little one is a huge fruit fan, so getting protein down her can be a challenge and she loves these. I’m looking forward to making the carrot and zucchini versions!
Bet
Our batch was gone in less than 24 hours! Really good, moist texture and I loved the diced apple bits in there!
SkinnyMe
I usually fold in dark chocolate into the mixture because my kids love apple muffins with chocolate.
Heather
I made these as an after school/work snack for both the girls and me. They even worked as a morning bribe to get them out of bed on a cold morning for school! I ended up using a maple regular yogurt since I forgot I was out of Greek. It ended up the max time on the lower temp for using honey for me, but I’m blaming my old oven for that. I’m planning on trying it with the apple and pear next like another commenter mentioned earlier.
One silly question though: should you wring out the shredded apples before or not? I noticed that my shredded apples leaked with the juice in a bowl below before I added them to the flour blend and didn’t add the liquid when I made them. They came out very moist without it, but am still curious.
Emilie
I’ve made these twice now, and they’re great! I froze a few the first time, and they didn’t last long in the freezer – too yummy. Maybe I will have more self-control with today’s batch. :)
Thanks for the recipe.
Maggie Tessin
Hi Kate,
I made these GF with a blend of brown and white rice flour, oat flour and Teff flour. I let them sit for 30 minutes before I scopped them into the muffin tins. They were super moist and a great fluffy texture. I just love that great cinnamon flavor, these are really good! Thanks for another great recipe!
Maggie
Jessica
Hi, what camera and lens are you using? And what settings?
Lubna
This recipe looks amazing ! I love anything baked with bananas or apples in it ! Can’t wait to try this and I love the pictures.
themisslubna.blogspot.ca
Ann Biddison
I made these tonight. It’s a cool night in Florida and these are perfect! Great texture! Awesome recipe! We also loved your oatmeal pumpkin waffles! Keep cranking out recipes…you have a new fan in Florida!
Cassandra
I made these muffins tonight. They are delicious! The kids are going to be happy to find these in their lunch bag. I love all the apple and they are so moist.
Kristy
Made these today with my two year old daughter. We had so much fun baking these muffins! We added a tablespoon of chia seeds and baked them in a 24 count mini muffin pan, 325 degree oven for 20 minutes. It turned out perfect. Thank you for the recipe!
natasha
I make tons of muffins for my little people and these are by far my favorite that I’ve ever made. Need to make more ASAP!
Emily
I made these on a cold rainy Saturday and they turned out great! Been eating them for breakfast and enjoying every bite – love that they’re not too sweet. I made them with honey and sprinkled brown sugar on top.
Mummy bubble
Really want to try making these but can’t my hands on Apple sauce. Any recommendation for an alternative?
Becca
You can make apple sauce really easily. Just peel, core and chop some apples, add to a pot with a little water and cook until soft. Then push it through a seive or whizz in a blender if you want it super smooth
Michelle
These are OUT OF THIS WORLD! Love your blog <3
What would the nutritional value be for one of these?
It would be really to have on some recipes :D
CP
today was my third time making this :))))) totally loving your recipes! i have a question- my muffins are a bit too wet.. could you advise how i can make it dryer? i use honey is that why?
Kate
I’m not sure why that’s the case, CP. Maybe use a little less grated apple, or bake them a little longer?
Emily
I also had the same issue of the muffins being too wet. I didn’t use whole wheat as I didn’t have any at home so used regular flour. I also substituted Apple sauce with yogurt since it’s not something readily available where I live. Is it possible that the yogurt was contributing to the wetness? I did bake the muffins a tad longer but not much as it was cooked through. However the texture was very springy and airy. Would you recommend adding more flour to the batter to get the right consistency?
Kate
Hi Emily, I don’t understand how the muffins could be too wet, if they are cooked through and springy. They are moist muffins, is that what you mean?
Baknlkcrazy
These are great muffins. So moist and deslicous.
hadas ziv
I have made these several times – always perfect. thank you!
Kyla
Just made these gluten free & lactose free! My subs below:
1 cup sweet sorghum flour
3/4 cup tapioca starch
3/4 tsp xantham gum
1/3 cup coconut oil
1/2 cup plain coconut yogurt
1.5 large Honeycutt apples
Came out perfect! Not too sweet, fluffy & delicious!
Mai
Hi, Kate. Have you tried this recipe as a cake? I’m looking for a healthy apple cake and wondered if this would work. Thanks!
Kate
I haven’t, but I’m fairly confident that will work well! You’ll just need to adjust the baking time. I made a snacking cake out of my [similar] carrot muffins recipe using my 9″ square baker. Baked for about 26 minutes at 425.
Rose
I made them again with the red delicious apples but this time used 2 flax eggs and vanilla almond milk instead of yogurt. I used 1/2 teaspoon vanilla. Again, a very delicious muffin!
Lisa
My 3 1/2 year old daughter and I made these today and they are wonderful! She wanted pink muffins with sprinkles, so we used red galas. When that still wasn’t red enough, I added some food coloring. And then came the star sprinkles instead of the raw sugar topping (same thing, right?) :-) we followed the baking directions for using honey, and they took about 35 minutes to be done, but they were worth the wait! So we have fun, beautiful, healthy, and yummy muffins that the while family loves! Thanks so much!! (I would love to share a pic with you to show how cute these came out, but I can’t seem to figure out how to insert one here.)
Lina
Thank you for sharing the recipe! I made these for my one-year-old son and he liked them a lot. I also enjoyed these muffins :)
Joan
Hello kate! I’m just wondering if I could make only half of the ingredients?and do I have to adjust the oven temperature and baking time too?thanks in advance!
Joan
Hello kate! I’m just wonderning if I could just make half of the recipe?and does the baking temp. and baking time needs to be adjusted too? Thanks in advance!
Xo
Did anyone bake this in a Gas Oven? Did it work well? And Did you adjust the temp. lesser? Please let me know. I really wanna try this recipe.
Robin Redmond
I made the muffins and the taste was wonderful . I baked them for fifteen minutes but they were not a bit gooey inside even though the toothpick came out clean . I baked them for another ten minutes but they did not come out fluffy or completely baked inside while the outside was drying out. Any suggestions? I did try the convection oven.Also I used gluten free flour.
Robin G.
My husband and I are leaving in a few days for vacation at 6am and I was looking for a healthier alternative to airport food, especially at that time of the morning. I made these tonight and they were a huge hit! I always ask my husband to rate any new recipe from 1-10 and he rated it a 10 so it’s a keeper for sure! After both of us eating one, they’re now in the freezer to stay fresh.
The only deviations from the printed recipe I made were the use of organic sprouted spelt flour because that’s what I had on hand and tupelo honey instead of maple syrup. I used granny smith apples which is one of my favorites for cooking. I also put a little oatmeal on the top prior to baking. I did as you suggested and cooked it at 325 for 25 minutes due to the honey and they turned out just perfect and so moist too!
Thanks for this great recipe!
Tina
Hi Kate (and of course, Cookie as well)
I made these apple muffins today and they were so delicious! I love all your recipes!
Thanks for sharing!
Tina
Pierre
Made them this morning with one Granny Smith and one Macintosh. Your recipe is fantastic! The rose so well, made a beautiful crust and were nice and tender inside. Taste was great!
Elisha
Hi Kate, the recipe looks delicious :) but would oat flour/buckwheat flour be a good substitution to make it gluten free? (will it not make the muffins rise etc.)?
Bridget Dunn
I don’t have any yogurt or sour cream to substitute it! Would they still turn out fine if I didn’t use it, or do you have any other substitutions that would work?
chasity
what do you do if you don’t have applesauce?
Andelin
Bridget, I used milk instead of Greek yogurt.
Chastity, If you don’t have applesauce, add an extra grated apple, or any other purée type fruit you may have. You could mash up some fresh or canned pears, peaches or banana or even pumpkin. Or if you don’t have any of those, a little extra liquid (water or milk or apple juice) may be needed, maybe not. Mix it up without the applesauce and see how it looks. It may be fine without it.
I make muffins a lot, so to mix it up I am baking it (in the oven as we speak) in a round pan so it’s a breakfast cake. (I doubled the recipe so it made two.) I made up an oat topping (oats, flour, sugar, butter, cinnamon), but I used less sugar and butter so it would be a little healthier. Can’t wait to see how it turns out. Although I tweaked the recipe a little so if it doesn’t turn out it’s probably my own fault! :) lol
Thanks for this recipe!
Mary
I made this recipe today with the vegan options for my allergic child. I substituted flax eggs for the eggs and soy milk with vinegar for the yogurt. They turned out great! Thanks for the recipe. I just wanted to let you know that those substitutions work like a charm.
Eileen
These were really good!! Thank you!! These are my new favorites. Can’t wait to try your other recipes
Lisa S.
Hi! Can I use half oat flour and half whole wheat flour? Do you think I could add a scoop of protein powder in the dry mix?
Catherine
These are amazing. I just took them out of the oven and they turned out perfect! best healthy muffin recipe I’ve tried!
Lisa S.
This recipe is very versatile. I put it in a 8×8 pan and used 3/4 cup oat flour and 1 cup whole wheat flour. Very, very good! Thank you!!
Melissa McCormack
Hi Kate!
I have these yummy muffins in the oven at the moment! So excited to try them. Would you be able to provide the nutritional facts for these muffins – calories, etc? I didn’t see them by the recipe.
Thanks Kate!
Missy balleza
These muffins are fabulous! Best I have ever made. I followed the recipe to a tee and used maple syrup instead of honey. Yum!!! I will be baking them again soon and adding pecans for my nut loving family.
Nett B
I made these with gluten free all-purpose flour and added 1/4 cup ground flax seed for a more “whole wheat” color. I also used Kiku apples (red, slightly tart) and the flavor is delicious. I’ll definitely make these again and will add other fun ingredients like sliced almonds or chopped walnuts. It’s a keeper!
Nett B
p.s. I didn’t have applesauce so I used oats soaked in coconut milk.
Kate
Thanks, Nett! Glad to hear it!
Deborah Anne Schut
Greetings from Copenhagen! I was looking for some healthy apple muffins to help go through all the apples on our trees and came across yours. They turned out delicious! I used buttermilk instead of apple sauce and yoghurt and also spelt flour. The mixture of chopped and grated apples really gave the muffins some lovely extra texture. I will def try more of your recopes.
Thank you for sharing it, from a dog loving biking vegetarian across the pond…
Kate
Hi Deborah! Thank you for your note. I’m so glad you enjoyed these!
Jen
Fantastic! Really moist, and delicious. Nice that they’re so full of healthy goodness.
Kate
Thank you, Jen!
Olga
So delicious! I made these with regular whole wheat flour, and your vegan substitute suggestions and they were wonderful! Thanks.
Kate
Thanks, Olga! Glad to hear it!
Karen Hamilton
Doubled the recipe and added a few oats on top. Taking them on raft trip but couldn’t wait to sample one. Really delicious and bound to be a hit on our breakfast day.
Rachel K.
These look amazing! I am dairy free, so do you think that I could replace the yogurt with applesauce and just do 1 cup of applesauce? Thanks!!
Heather
Have spent years looking for a good muffin recipe that wasn’t either loaded with fat to keep it light or with less fat that produced a heavy brick.
This is the best muffin recipe I have ever found. Not really sure why it’s so good but it will be my muffin recipe of choice from now on. Thank you so much.
Gloria Medina
I made these today and everyone loved them, they are really delicious!
Can
Hi. How long do you think the muffins need to cook if I bake them in a mini muffin pan?
Mayar
Can I use oats instead of flour and normal yoghurt?
Annie
Delicious! We used freshly picked McIntosh apples and I only had oatmeal flour on hand. Worked great and a recipe keeper for sure!
Sarah
This is a fantastic recipe… so moist and flavorful! I just made a batch using coconut yogurt instead of greek, spelt flour instead of all purpose, and swapping 1 of the eggs for a flax egg (1 tbsp ground flax and 3 tbsp water). Also I added a dash each of nutmeg, allspice and cloves. Great with these substitutions!
Joanne
Hi! This is the perfect recipe to use up my apples and not feel so guilty about it :) I threw my burnt muffin pan can I make it into a 8×8 ? What temp and for how long? Thank u so much
Kelly
I’ve made these several times (no substitutions, other than I use homemade yogurt)–they’re fantastic! Great for school lunches–my children like to have a “treat” in their lunches, and I like them not to have too much in the way of added sugar, so these make everyone happy.
Kate
Thank you very much, Kelly!
Susan
Sounds good and I will try this recipe. I would like to see the nutrition value of your recipes since I am cooking for someone who is trying to lose weight.
Thanks
Kate
Hi Susan, thank you for your feedback. I am not offering nutrition values yet (I don’t have them yet) but am working on a solution.
Lisa
I’m sorry to say mine turned out horrible. They were uncooked even though I baked the for more than 15 minutes. Unfortunately this recipe is one that I have failed
Kate
Lisa, I’m very sorry they didn’t work out for you. I’m not sure why that would be, unless perhaps you accidentally used the wrong amounts of baking powder/soda?
amyjo
I made these yesterday for an all day outing with my kids and they were a hit! I used a bit less of the maple syrup (my kids just aren’t used to sweet things), and I subbed almond butter for the applesauce. They were moist and delicious. My kids said they tasted like an apple cake! Thanks!
Kate
Thanks, Amyjo! I’m so glad they were a hit!
Lainey
Hi Kate…ok..here we go…another one of your recipes that I MUST try. Quick question, does it matter if unsweetened or sweetened applesauce is used? I’m sure it doesn’t matter, but wanted to get your input. Thanks!
Kelly C.
Made these today with honey and they turned out delicious! Would you happen to have the nutritional information per muffin? Thanks!
Kate
I’m so glad! I don’t have nutrition information yet, but I am working on it!