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.
Alex
Did quite a lot of baking today! Made these apple muffins (which I’ve had before and adored), and the blueberry muffins (which are in the oven as I’m typing this) in loaf pans; I’ll leave a comment for the blueberry muffins on that recipe. For my apple loaf, I made it vegan by using flax eggs and Anita’s Organic Coconut Yogurt (which is the best and least processed of all non-dairy yogurts, in my opinion, that are store-bought). Additionally, I used a heaping teaspoon of cinnamon, heaping 1/4 tsps. of cardamom, ginger, and cloves for added spice. I didn’t have Granny Smiths, so I used two huge Honeycrisps (I didn’t measure them out). I used organic, unrefined, cold-pressed coconut oil and organic maple syrup, and used organic erythritol in place of the turbinado sugar topping. I plan on letting the loaf cool, then putting it in the freezer and having it for breakfast over the next few weeks! Thank you for such an amazing recipe, Kate!
Kate
Thank you, Alex!
Esther
Wow, are you my soul sister? Lol! I bake with ginger and cinnamon— no matter what I’m making. Orange muffins? Yup! Banana bread? It’s there. Your creations sound delish. Enjoy your day!
A Southern California Mom
Auj
Hi, could you please let me know what size loaf pan you used and how long you baked it for? I’d love to try this as a loaf/bread
Michele
I really want to add carrot to these apple muffins. Do you know how I could do that? Or add apples to your carrot muffins?
Ay
I made these and they were so good! My son begged me to make more. I did not have two apples but grated in a carrot and ran low on cinnamon so used pumpkin pie spice. It’s a really forgiving recipe, so easy to experiment with it a bit.
Roxy S
I like the carrot idea! Seems like it would be a good mix that would make it tasty & healthy :) Looking forward to your response to this Kate!
Miranda
I just made your recipe and I love it! Thanks for a delicious healthy muffin!
Kate
You’re welcome, Miranda! I’m happy to hear that.
Laura
I’d love to add oats to this recipe for some added fiber, how would you adjust the recipe? Love the muffins; they were delicious!
Kate
Hi Laura! You should be ok to add 1/3 cup rolled oats without any adjustments. Let me know what you think!
Tania
Can you substitute the whole wheat flour for oat flour?
Kate
Unfortunately, I don’t think oat flour will work as a 1:1 substitute. If you try it, let me know!
Debbie
This is my favorite so far didn’t add the sugar on top because to me it was not needed it was perfect level of sweetness as is
Thank you for a really great recipe
Kate
You’re welcome, Debbie!
Alison Barber
Wow I found this recipe by accident and boy it is a keeper. Huge hit with the husband and l, we loved them. So light and flavorful so next time I will make a double or triple batch and freeze. I will definitely be trying more of your recipes.
Kate
I’m happy you came across this recipe, Alison! Thanks for the review.
Janet Davis
I made these muffins mainly because I had all the ingredients and needed an easy dessert. My guests LOVED the muffins and asked to take a couple home with them. They are yummy for breakfast with coffee, but with the sugar on top, they are a great dessert too. I didn’t change anything in the recipe, but they did make 18 muffins instead of 12.
Kate
Thank you, Janet!
Chris
These taste great! I added half a cup of chopped walnuts.
I was afraid the batter would overflow my muffin tins (as it turns out they don’t rise so much) so had a good bit of batter left and baked it in a standard loaf pan, and that loaf turned out to be about an inch plus high. All of it was delicious, and I think next time I’ll just make a loaf rather than muffins. Do you think that would work, and what would you suggest for the time and temperature?
I was wondering too if there’s something I could use for applesauce. I don’t keep applesauce around, so made my own just for this because I didn’t want anything to go wrong. Why not just more grated apples?
Mickey
Hi thank you for sharing!! I was curious if I would be able to substitute the flour for almond or coconut flour and how much would I use? I’m trying to keep my carbs really low. I cant wait til taste them. :-)
Kate
Hi Mickey, I think you might love my apple and carrot muffin recipe, which calls for almond flour. You can simply replace the shredded carrots with more grated apple if you want apple muffins!
Janelle
I used purees bananas in place of apple sauce and they turned out wonderful!
Ashley
Could coconut flour be used to help with the carbs? If I wanted to add a little more fiber could I use psyllium husk powder or flaxseed meal?
Kate
Hi Ashley, I don’t recommend using coconut flour. It hasn’t worked well for me in the past and provide the same result. You have to change the recipe a lot to suite the needs.
Kathleen
Hi This looks like a great recipe. Would it be possible to make it lower sodium?
Kate
You could limit the salt, if you need to.
Francine
Hi Kate
Love these muffins! I’ve modified them a bit so I could lower the pts since I am following Weight watchers. Instead of 1\2 cup of maple syrup I use 1\3 and instead of 1\2 of oil I use 1\4 cup of olive oil. I also use one grated apple and one chopped apple. I didn’t intend to do this just misread the recipe but it turns out really good. I cooked them in my mini-muffin tin and they equal 1pt per serving. Which is fantastic. I can have a little sweet snack without any guilt! Can even have two!
Kate
Thanks for sharing, Francine!
Autumn Wood
I found that they could be a little bit sweeter, possibly adding an extra 1/4 cup of maple syrup would really help!
Kate
Thanks for your feedback, Autumn!
Erin
I think this recipe is great! I added the 1/3 cup of oats with no alterations to the recipe as you suggested in a reply to another comment and the muffins are delicious with a great moist texture.
I used honey with the adjusted temp. and time and that worked out perfect too.
I had coconut sugar in the cabinet for sprinkling on top and that was a success as well.
Thanks for the great recipe!
Kate
Thank you for sharing, Erin!
Shannon
My sometimes fussy teen thought these were very yummy! Thanks for sharing this recipe. :)
Kate
You’re welcome, Shannon!
Marj
Cry for help: Unrefined coconut oil has a smoking point of 350 degrees F, but you advise baking these muffins at 425 degrees F. Maybe you meant that we should preheat the oven to 425 degrees F and then, after five minutes, decrease the heat to 350, but your cooking time does not reflect this for anything save the use of honey rather than maple syrup. I prefer honey to maple syrup and used syrup in the past when I made your muffins successfully but fear that reducing the heat to accommodate the coconut oil’s smoking point of 350 might not be good for these muffins if I continue to use maple syrup, not honey.
As indicated, I made these muffins several months ago (with pears and apples), and they were great, so maybe the unrefined coconut oil was not the problem when I made these again yesterday. Maybe I heated the oil on my cooktop to liquefy it too long, part of the time at a higher heat than necessary, or didn’t cool it thereafter for five minutes before moving on to Step 3 in your recipe. Maybe my Granny Smith apples had gone bad; they looked all right, but I’d had them for quite some time. Maybe the Bak-Klene ZT Baking Spray that I used to grease my conventional muffin tins had gone bad over time in my dark pantry.
So many variables here, but I hesitate to make these muffins again until an experienced baker like you provides advice. I’d hate to replace my coconut oil, my cooking spray, and my apples and vary cooktop and oven times absent your counsel. Heck, I’d hate to toss the 16 muffins I made yesterday, sacrificing labor and expensive ingredients.
Extra-virgin olive oil typically smells herbal. Do you really ever sub this for coconut oil?
Sadly, the rancid taste of my second-time-around Healthy Apple Muffins remained even after these muffins had cooled almost completely on wire racks, and the one I ate this morning, taken from a plastic bag in our fridge, was just as disappointing despite my use of the turbinado sugar as a topping and the sweet, fresh jam I used on each half.
My rating reflects my problem with your recipe or my ingredients and/or carelessness
Suggestions?
Kate
Hi Marj, I’m so disappointed that the muffins didn’t turn out well for you! The coconut oil should be warmed just to the point that it’s melted, and then you can measure it and mix it properly. I frequently use coconut oil (unrefined) in baked goods at this temperature and I have never had an issue with the smoking point. That’s more likely with, say, roasted vegetables.
If your muffins tasted rancid, I suspect it was due to either your apples being bad, or quite possibly your whole wheat flour has gone bad. Whole wheat flour doesn’t have as long of a shelf life as all-purpose, since it contains the naturally-occurring oils found in wheat berries. If your whole wheat flour smells off, it would definitely make your muffins taste bad.
And yes, I have used extra-virgin olive oil in muffins based on this recipe and they turn out great. I would recommend using a mildly flavored olive oil, such as California Olive Ranch Everyday. Hope this answer offers some insight!
Brittany
Hi! I really want to try this recipe, but I’m following noom and need the amount of calories. Is it possible to get that? Thanks!
Kate
Hi Brittany! The nutritional information is below the notes of the recipe. You just need to click to expand and make sure you allow cookies as this is a plug-in on my site.
Maria
Made these muffins last week and my husband said these were the best apple muffins he has ever had! Currently popping another one in the oven now, making it into a bread instead of muffins this time, so hoping not will still cook correctly!
Kate
That’s great to hear, Maria! Thanks so much for sharing.
Deanna Bruce
This is a great recipe!! I had a bunch of apples left from last year’s harvest & I was determined to use them all. Instead of using applesauce & grated apples, I just finely diced up ALL of the apples & threw them in. I put in a cup of yogurt & increased the cinnamon 4 fold. I wasn’t sure they would turn out with my deviations but they did. They are unbelievably good!! My husband likes them too. Thank you for creating & sharing this recipe
Kate
I’m glad they turned out, too! Thanks for the comment Deanna.
Lois
Flavor was good, but something is wrong with the recipe. There was way too many liquid ingredients for the amount of flour. I had to keep adding more flour and ended up with 20 muffins!
Kate
Hi Lois, that shouldn’t be the case. I’m sorry this didn’t turn out perfectly for you. Are you sure you didn’t measure too much liquid/ not enough flour to start? What was the consistency of your flour before you added more? Did it have some resistance?
Annette
I made this today and the only change I took out oil and used applesauce. So my recipe was a full cup applesauce total. They were fluffy and awesome.
Kate
Love that, Annette! Thank you for your review.
Lea
Hi! I’d really like to try your recipe.Do you think I can replace the greek yogurt with cottage cheese?
Kate
That sounds interesting! I haven’t tried it, but would love to hear if you do.
Poonam
I have also lot other ingredients except apple sauce. What can I use as a substitute?
zee
What i can i use instead of greek yogurt (thats the only ingredient i don’t have)?
Deb R
Apples are hubby’s favorite fruit, so was looking for a good apple muffin recipe. I made your recipe today in a dark Texas sized 6 muffin pan & used the same oven temperature and time. They came out perfect. My only substitutions were Honeycrisp apples and grapeseed oil. I used maple syrup and topped them with raw sugar. Very satisfied sweet tooth here! Made the house smell divine. Thanks so much for this recipe!
Kate
You’re welcome! Great to hear you loved them so much.
Elise
I’ve been addicted to these muffins for a couple of years now! I eat 2 every morning. It’s like healthy cake for breakfast. I make them vegan by substituting the yogurt with almond yogurt and substituting an avocado for eggs. Thank you for making my breakfasts healthy & delicious!
Kate
I love that! Thanks for sharing how you make them vegan and work for you.
Valerie Lee
Hi Kathryne
Thank you for the recipe. Your instructions call for eggs, but the ingredients list do not have eggs. Just thought I should let you know.
Cheers
Valerie
Kate
They are in there, see step 3. :)
Valerie Lee
Hi Kathryne
Sorry my bad, I must have skipped reading the recipe, the ingredients did call for 2 eggs. Thank you.
Cheers
Valerie
Kate
No worries! Thank you, Valerie.
Ian
Hi Kate
I made these this afternoon absolutely great. Thanks for the great recipe. I did add about 1/3 cup cranberries. I will be trying the blueberry, banana and raspberry muffins soon. I did think using coconut oil would add another taste dimension but you don’t even notice it
Kate
You’re welcome, Ian! I appreciate the review.
Sylvie
Absolutely love this. I swapped half of the flower with oats which worked out well.
Kate
Thanks for your review, Sylvie!
Ella
What can you use instead of apple sauce?
Sarah
….?? She literally said in the recipe that she cut the greek yogurt with applesauce. Use greek yogurt.
Theresa
Can I use spelt flour instead or wholemeal??
Kate
I haven’t tried it, sorry! Typically it doesn’t work as a 1:1 for me. But if you try it, I would love to hear that!
Sydne
I love this recipe! I used two cups grated apple as my 3 year old doesn’t like chunks of things in muffins (very annoying!) and pear apple puree as that is all I had and they were light and fluffy and delicious. I usually keep lunch box sized apple sauce around for baking too but ran out without realising it! In the future I will try adding some oats and maybe more spices (or more cinnamon?) but that would be to appeal more to adults than to my kiddos who will love these.
Kate
Thank you for sharing, Sydne! I’m glad you were able to make this one work for your family.
Stephanie
Okay, it needs to be said that this is the BEST healthy muffin recipe ever. I use it as a base for pretty much every baked breakfast-y muffin thing i can think of…. and i throw in oats and some kind of vegetable (carrot or zucchini all depending on what I’m throwing in them that morning). MY KIDS LOVE THEM!! My 3 year old eats about 4 things, but with these muffins, she’s getting some sneaky protein and vegetables in there.
Thank you for existing and upping my toddler game! (As i write, they’re in the oven right now… and i know I’ll scarf down at least 2 before anyone wakes. )
Kate
Well, I’m glad you said it! :) Thanks for sharing, Stephanie. I’m excited they are a hit with your family.
Sarah
These are crazy good. I’m not a big muffin fan, but with the apple sauce, the grated apple AND the diced apple – these are incredible. They are lightly sweet and moist and actually taste like apple. Thank you for this!
The only thing I did different was use 1 cup whole wheat flour and 3/4 cup White Lilly flour, since that I what I had on hand. I think it helped make these muffins very… light?
Kate
I’m glad you loved them! Thanks for sharing, Sarah.
Radhika Naidu
Excellent recipe Kate, it’s a keeper. Thank you for sharing!
I’ve made this recipe twice, a double batch both times.
Laura, who commented below asking about adding oats, and Chris who asked about subbing out Applesauce – I hope you get to read this:
Instead of the 3 and 1/2 cups of whole wheat flour in the 2x version of the recipe, I used 1 and 1/2 cups of whole wheat chapati flour (because I’m Indian and have it lying around :) + 1 cup buckwheat flour + 1 cup porridge oats ground up (not too fine).
Instead of the applesauce (which I don’t usually keep in my pantry, being in NZ :), I used the same measure of yoghurt, in addition to the amount of yogurt already in the ingredients, thus doubling it.
I use a little less than a cup of maple syrup (so expensive here!) and trying to watch the sweetness as muffins will mostly go into kids’ lunch boxes and will just about last a week.
I’ve got a batch in the oven right now, and today in fact, I’m using berry yogurt that I had in the fridge instead of plain so let’s see how that turns out!
Thank you again Kate!
Cheers,
Radhika
Kate
Thank you for your comment and giving extra feedback, Radhika!
Niki
Hi
Would pear work instead of apple? I have a heap of pears to use up.
Kate
You could try it! I would go for less ripe pears that still have some bite to them to mimic apples closer.
Rachael Cochrane
I would recommend a lower temperature with a longer bake. Mine turned very very dark on the bottom with the apples still being slightly crisp. I’d go 375 for 20 minutes.
Kate
I’m sorry to hear that! Was your rack placed in the center? It could be your oven cooks a little hotter. I would maybe check on them sooner, rather than adjusting the temperature.
Eva Mos
I baked today, and I am so happy for the result! Its so delicious!! Not dry but soft inside! The raw Sugar is perfect for sprinkling , it makes the muffin crispy on top! My son Love it and even my husband, who does not eat muffins! He had even two! Thank you for such yummies muffins Kate! Love them!
Kate
You’re welcome, Eva! Thank you for your review.
Shi
Can we have a substitute for eggs please?
Kate
Please see the notes under the recipe. I try to provide substitutions there when I can: MAKE IT EGG FREE: Use flax eggs instead of regular eggs.
Ashley
These turned out amazing! I used apples that I’d already sliced and frozen from our trees last fall. Delicious, great way to use apples from our orchard!
Kate
Great to hear, Ashley!
Patrice Raplee
I made these fabulous apple muffins today and they turned out beautifully. maybe not quite as high as what the recipe photo shows but they’re absolutely delicious! I ended up using the honey version and instead of using olive oil I used avocado oil; no added flavor. I will make these again and keep this recipe on hand they’re lower in fat and sugar compared to most muffin recipes and they’re better than anything you’ll buy at the store.
Kate
I’m glad they tasted so good! Thank you for sharing, Patrice.
Vicki
Hi, I was looking for a vegan apple muffin recipe and your recipe came up. Looks delicious and I cant wait to try them. Have you made them without the eggs?
Kate
Hi Vicki, I haven’t but flax eggs should work.
Michelle Burgess
Just made these and 6 are already gone, adult and kid tested and all loved them. Do you know the nutritional breakdown for these ? I am going to try the Poppy Seed, Lemon next and the banana ones too. So happy I stumbled on your site!!!
Kate
Hi Michelle! Unfortunately, my nutritional plug-in isn’t working at the moment and I’m working with my team to fix. I apologize for the inconvenience! Check back soon.
Chelsea K
I have a bunch of almond flour on hand, would this work in the recipe? I’ve made your banana muffins several times and they are the best!
Kate
I wouldn’t recommend almond flour. I would suggest searching the comments to see what others recommend. They work great with a gluten free flour blend.
Meng
Great recipe thank you – I only had self raising flour, worked fine
Kate
You’re welcome, Meng!
Lily
Amazing!! Came back 5 mins later to only 2 left lol, I’m gluten free and sugarfree so I used gluten free sr flour, rice malt syrup and mashed banana for substitutes.
Amazing recipe Kate! Xx
Kate
I love that, Lily! Thank you for your review.
Sharon
Hi Kate,
If I don’t wanna use applesauce, can I double up the yogurt instead? Aside from mash bananas which a fellow baker used, what’s feasible?
Thanks!
Shaquita
I have made this recipe twice. Delicious! It has become a favorite in my house. Thank you for sharing!
Kate
You’re welcome!
Jane K
These were ok. My kids said they didn’t have much flavor, I have to agree.
I learned the hard way not to use paper liners! Luckily, I had made a double batch so the next dozen just went in the tin and came out perfect. Next time I would use pumpkin pie spice and use more, but I understand why she didn’t put a lot of cinnamon in, some people are really sensitive to the taste of cinnamon! So overall I’d say this is a great base recipe and make it your own!
Also! My double recipe made 36 smaller muffins, these don’t quite rise like traditional muffins.
Kate
I’m sorry you didn’t love these. Thanks for your feedback!
Anna
I did not like it, but my family said it was the best.
Kate
I’m sorry you didn’t love these, but I’m happy your family was able to enjoy them!
Olivia
Are the cooked muffins freezable? And fot how long?
Thanks
Kate
Sure! 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.
Priya
Hi i made this apple muffin recipe step by step . However my cake stuck to my baking tray and crumbled to pieces when i scooped it out of my muffin tray when it came out of the oven. Please help
Kate
Oh no! Did you grease your pan? How long did you bake them for?
Priya
Yes i greased my pan and also added muffin liner however the muffin didnt become fluffy in the oven . It just went down in the middle of each muffin and also crumbled to pieces when i tried to scoop it out of the pan
Can i share a pic of my muffin ?
Anita
How many calories per muffin?
Kate
Hi Anita! The nutritional information is below the notes of the recipe. Click to expand and make sure you allow cookies in your browser.
Kelsi
Made this gluten-free using King Arthur Measure-for-Measure flour, and these muffins were AMAZING. Followed all the directions exactly, except that I let the batter sit in the muffin tins for 30 minutes before popping them in the oven, as I’ve found that tends to make gluten-free batter set up better. These muffins were light and fluffy–perfect!
Kate
I’m glad you love them, Kelsi! Thanks for your review.
Juliet
Kate,
Can I use almond flour in place of the wheat flour?
Kate
Unfortunately, almond flour isn’t a great 1:1 substitute. I recommend a gluten free flour blend if you can’t do wheat.
Juliet Wiebe-King
Ok thank you!
Grace
I just popped into your site and saw the recipies of healthy muffins and they really look yummy apart from healthy. Thanks so much for your recipies , they are made with simple ingriedients that takes no extra effort to make
Kate
I’m happy you like them, Grace!
Suzanne Carrier
Does anyone know what the next carb value for this muffin is? Thank you.
Kate
Hi Susanne! Nutrition information is below the notes section. Make sure you allow cookies in your browser as this is a plug-in.
Jonathan Castaneda
I’ve made these a couple of times and they’ve always been a hit , so thank you so so much for the recipe however it’s been a while since I made them last and i thought today it would go just like any other time . I usually sub honey for agave syrup but anyway they came out tasting awful this time around . I’m gonna. Keep trying until I get them right again !
Kate
You’re welcome, Jonathan! I appreciate your review.
Sash
They came out very moist, almost too greasy. Next time I’ll try with less oil.
Ritu
These muffins are yummy! My daughter loved them. But how do we adjust the quantity of ingredients to make mini muffins?
Lindsey Brandner
I made these with whole wheat flour and extra virgin olive oil without the sugar on top as a mini muffin cooked for 12 mins. I think they are wonderful but my 5 year old was uninspired. Woes of a picky eater.
Callie
Hello. When I click on the nutrition info, nothing shows up even though I have cookies enabled. Could someone tell me the calorie amount per muffin? Thanks.
Tamara
These are delicious! I have a big old apple tree and around this time of year I’m always looking for apple recipes. My son loves these muffins so we’ll keep coming back to this recipe. I made some substitutions based on what I had on hand (and my general inability to follow a recipe) and definitely compromised the healthy a bit as a result. I used room temp butter instead of oil and sour cream instead of yogurt. I also topped with a streusel instead of just sugar. Amazing!
Kate
Thank you, Tamara! I’m happy you loved it.
It: Capítulo 2 online
I’ve learn some good stuff here. Certainly price bookmarking for revisiting.
I surprise how so much attempt you set to create such a great informative site.
Sian
I don’t have whole wheat flour, can I substitute for all purpose? I don’t bake much… actually ever so I have no idea but these sound delicious I have to try.
Kate
That should work, but will change the nutritional value significantly.
Jennifer
Loved that the muffins were not too sweet and the recipe was super easy to follow. Will try adding oats next time. Thank you!
Felicia Lieberman
These are delicious. Do you by any chance have a calorie count for 1 muffin? Thanks.
Kate
Hi Felicia! The nutritional information can be found below the notes section. Be sure to click to expand and that you allow cookies in your browser.
Zeytin
Hi. I just want to know if i can substitute the honey or maple syrup with brown sugar and /or granulated sugar? Thanks in advance!
Kate
I’m not sure as the honey/maple syrup help with the moisture too. If you try it, let me know!
Jennifer
These were perfect
Madison
Hi Kate,
Any thoughts on subbing the apple sauce for more Greek yogurt?
Thanks!
Madison
Kate
I believe others have used it in this recipe, I suggest looking at other reader comments. I haven’t tried it with more apple sauce.
Tori
These are absolutely fantastic. I did 2/3 cup of granulated stevia instead of the maple syrup (baking for diabetics!) They came out glorious, as always. Any time I don’t know what to make for breakfast, I look at your blog. You never disappoint! Adding this to the repertoire :)
Kris Bottles
How are these with regular flour? Or coconut or almond flour? Whole wheat is one type of flour I don’t have in my pantry.
Kate
Hi Kris! See the recipe notes for flour. :) A GF flour blend will work here. All purpose should work too, although I haven’t tried it. Unfortunately, coconut and almond flour don’t usually work well as a 1:1 substitute.
Emilia
Awesome recipe- would not change a thing! And it made more than 12 muffins for me :-)
Johna
These muffins are amazingly delicious! Thank you for the recipe. I was looking for a simple apple recipe for my child’s kindergarten class as they learn about Johnny Appleseed. His teacher needed apple muffins and I decided to try this recipe because it was the only one where it used maple syrup. My child is on a very strict diet of gluten and dairy free foods so here’s what I used in substitution:
– arrowhead mills organic gluten free all purpose flour
-coconut vanilla yogurt (for full fat plain yogurt)
-unsweetened apple sauce
– i used gala apples and instead of grating the apples, I peeled and diced them into small pieces
These turned out super delicious and my kids and husband want me to make more!
One thing I noticed the high temperature cooked the outside of the muffins more than the inside. So next time, I’ll lower the temp to 350 degrees at 15-20mins.
bella Stern
These muffins are SO DOPE. I added 1 cup oats instead of 1/2 cup flour and its a really nice bite. Also upped the cinnamon but overall i absolutely love these muffins. I’ve made them one a week for about three weeks. Everything on this blog is a winner!
Jenn
This is a wonderful recipe! I made it with coconut oil and maple syrup. Also, I did not have any yogurt or applesauce on hand. Left out the apple sauce and used sour cream for the yogurt. My house smelled delightful while they were cooking and the muffins tasted even better than they smelled. Thanks for another great recipe!
Jane
Very good! Forgot to sprinkle sugar on top, but didn’t miss it! Made 12 muffins and one small loaf.
Lindsey
Can you use McIntosh apples in this recipe?
Kate
I prefer what I have here, but you can try it!
Lindsey
Can you use McIntosh apples in this as opposed to the Granny Smith apples? so just went apple picking and have a ton of Macs to use up!
Molly
I’ve made these muffins a few times and I still love them! Do you usually have apple pieces that are still visible by the end? When I make this recipe, after I mix everything together, there are still apple ‘lumps’.
Kate
That’s ok, as long as it still turns out!
Sharon
I just made your Healthy Pumpkin muffins recipe and they are excellent.
I want to make the Healthy Apple muffins, but I want to use dried apple . Can I leave out the grated apple or substitute for the grated apple?
Sharon
Kate
I’m not sure with the dried apple without trying it, as the muffins do get some moisture from the apple.
Jan
Just a general comment:
Over the past months my husband and I have been transitioning to a whole food plant-based diet and have come to look to you as a dependable source for healthy, flavourful and adaptable recipes. With few exceptions we have been very pleased with our results.
Many thanks!
JT
Kate
You’re welcome, Jan!
Donna
Thank you so very much for all of the wonderful Plant Based recipes you share.
We are constantly inspired by your helpful hints and tasty combinations.
Catherine Bauslaugh
I’ve just started Weight Watchers and would like to add these muffins to my repertoire. I’ve been unable to find the nutritional analysis in order to create a food profile for these muffins on the WW site. Can you help me – I need the total calories, saturated fat , protein and sugar. With thanks
Kate
Hi Catherine! The nutritional information is below the notes of the recipe. You need to click to expand and then ensure you have cookies enabled in your browser. Let me know if you still have issues!
Debbie Santangelo
These muffins are amazing! Just made them and everyone loved them❤️Debbie Santangelo
Kate
Thank you, Debbie!
Traciann
I loved this recipe and particularly will remember cutting the fruit 2 ways plus applesauce- how smart! !
Please post some great high fiber meal and snack options for the long winter to keep us all healthy and happy.
Thank you!
claudia parker
I made these last night! Yummy! Thanks Kate!
Joshua Howard
Wow! Thank you for this healthy recipe! I made these muffins with egg replacer and vegan greek yogurt alternative. They tasted great!
Kate
Thank you for sharing, Joshua!
Amanda Shenigo
So, like most people, I decided to make a few adjustments so they would have some oats in them and not technically have any added sugar. (Which, of course, depends on how strict you are, lol.) So for the maple syrup I subbed 10 dates, and I subbed 1/2 cup of the flour for 1/2 cup quick oats. I didn’t bother to pulse the oats or make them into oat flour. I just stirred them in as they were. I put all the wet ingredients into a blender so it would blend my dates into the mixture since I was too lazy to make date paste. I still mixed it into the dry ingredients by hand. They came out perfectly! I also added a dash of pumpkin pie spice just for a little extra zing. Next time I’ll also add some flax seeds, which I normally toss in a tbsp of into all my baking recipes, but I left them out this time in case they didn’t come out right, I wanted to be able to troubleshoot.
Kate
Thanks for sharing, Amanda!
Jessica Flory
Yummy! These were so soft and fluffy. Perfect fall breakfast!
Toma
Bookmarked this to make it over the weekend! Apples are the best baking ingredient for fall! So hearty and filling!
Natasha
These might be my favorite muffins now! So good. I added some raisins to mine and used King Athur’s gluten-free flour. Kids and adults all enjoyed these. Will definitely make them again. Thank you for the wonderful recipe!
Jean Rossetti
Hi Kate,
Just made this healthy apple muffin recipe. I had to use regular flour, can’t eat alot of wheat at the moment. I also added 2 cups of apples, came out amazing. The muffins are so moist and delicious, I had to add a scoop of vanilla ice cream in the same dish to make it heavenly..Thank you I will be making this again, and just shared the recipe with my sister..
Kate
Thank you for sharing, Jean! I appreciate your review.
Michelle Nickel
Made these with honey crisp apples and homemade apple sauce. Best muffins EVER!!!! Thank you!
Kate
I love to hear that! Thanks for your review, Michelle.
Suzanne
I had new harvest gala apples gifted to me so made a double batch today and they turned out beautifully. Thanks for a great recipe. I followed it exactly and used olive oil and maple syrup. So tasty!
Kate
You’re welcome, Suzanne!
Sebrina
How would you freeze/unfreeze these? I haven’t made them yet, but I know I will have way too many extras.
Kate
Hi! You can put them in a freezer safe container, airtight. Let them cool to room temperature before freezing. You can either let them thaw on on the counter, or gently heat them in the microwave.
Neko
Hello Kate,
I already made this recipe which was wonderful ! Soft and delicious with full of apple fleveur.
I never liked cup cake recipes full of butter and sugar. And it always turn out dry.
I’ve like to know how many gram is 1 cup of flour ? My cup was 160 g. And I read 1 cup could be 120 g etc on the web.
This recipe is the best cup cake recipe that I found. I put some poppy seed inside too.
Thank you so much for your great recipes ! I also tried cookies and delighted, I couldn’t believe it got no butter and very little sugar inside.
Kate
Thank you for sharing!
Katie
Oh my, these were SO good! I used your suggestion to make them dairy free, otherwise followed the recipe exactly and it made 18 muffins. They definitely tasted whole wheat-y (didn’t have white whole wheat so maybe that makes a difference), but they were so apple-y and the texture was amazing, it didn’t really matter. Will definitely be making these again!
Kate
I’m glad you loved it, Katie!
Suzan
The apple muffins are wonderful. How many calories per muffin? Thanks for this recipe.
Laura
Made these & they did not disappoint! Love that I can eat them guilt free too. Such good use of apples. So yummy! Will make again.
Kate
I’m happy you love them, Laura!