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.
Lara S.
I absolutely LOVE this recipe and so do my teenagers. I’ve made it a few times already this week and the muffins keep getting devoured. I just tried it last night substituting persimmons from my neighbor’s tree for the fresh apples. They turned out delightful!
Kate
That’s great, Lara! I appreciate your review.
Celina Branton
I was under the impression your Lentil Soup is included in your Love real Food Cookbook, ordered and just received, to learn it’s not! Now, I don’t have the recipe. I was wanting the cookbook for add’l recipes, but primarily for the Lentil Soup recipe because, for health issues, I’m suppose to eat lentils every day.
Lovely
book, but disappointed couldn’t find this recipe.
Celina
Kate
HI Celina, I’m sorry to hear you are disappointed. My cookbook has primarily exclusive recipes only found in the cookbook. Best Lentil Soup can be found on my blog.
Emma
I love your recipes, and wish I could make more of them. However, I am in Germany without a US cup measure. It would be very handy if you could include the grams and millileters (perhaps in brackets) of ingredients for your recipes. Thanks!
Kate
Hi Emma, I hope to provide that sometime in the future. I just don’t have a great plug-in solution right now.
Julia
Hi Emma. Just a thought but you can buy measuring cups online and they are really cheap. I just checked and they do have them over there.
I live in the U.K. and have been using measuring cups for years. They make life so much easier and open up lots more recipes for you.
Becca
Amazing muffin recipe!!
Kate
Thank you, Becca!
Jim
Beautiful muffins. I thought they would be nearly identical to the carrot muffins, but they’re much lighter in texture. Regarding proportions, I found that one Granny Smith provided the cup of chopped apple, plus about 3/4 cup of the grated. I topped up the grate with about 1/4 of a Spartan from the fridge. We had some applesauce made from garden Orange Pippins. Turned out to be a tasty combo.
I had previously asked Kate if the grated apples needed to be peeled. She said no, so I didn’t. I did notice, though, that the unpeeled apples are harder to grate. When I got to the piece of Spartan I peeled it and that part of the operation was easier. (Using a hand box grater.)
Jen
Wondering if you have any advice on how to time mini muffins. Turns out my only full size muffin pan is only for 9 muffins! I made a double batch of batter so I think I’m going to be at this for a while… batter tastes great so I can’t wait to taste the finished product!
Jen
Wondering if you have any advice on how to time mini muffins. Turns out my only full size muffin pan is only for 9 muffins! I made a double batch of batter so I think I’m going to be at this for a while… batter tastes great so I can’t wait to taste the finished product!
LOL realize this comment never sent, but I can update it as follows:
LOVE these muffins! I only made substitutions because I didn’t have the ingredients on hand: low sugar vanilla cinnamon greek yogurt instead of plain, vegetable oil instead of olive oil, all purpose flour instead of whole wheat.
LOVE the taste and consistency of these. This recipe is a keeper. Great way to use up the apples that have been sitting a little too long to be good for eating raw.
My regular size muffin tins took 15 minutes to bake (about 2 T in each cup— probably could’ve gone a bit bigger) and my mini tins took about 13-14 (about 1.5 T in each).
Elizabeth
Perfect – not too sweet, just sweet enough. I had no applesauce so I “grated” an apple into mush and used that. Added pecans too. But this recipe needs no changes. I’m going to go eat them all now.
Colleen Blogg
Excellent. I made all mini muffins and got 36. Baked for 12 minutes.
Cristina
For the applesauce, would it be ok to use no sugar added? Or should i be the regular kind?
Thanks!
Kate
That’s fine! I hope you love them.
Carol Green
I wasn’t aware of the effect sugar has on our bodies when I was a young mother baking for my sons but I am now and try very hard to avoid the things I have learned are not good for us. My grandchildren are not picky per se but not about to tolerate weird tasting healthy muffins from their grandmother. These apple muffins have all of us very happy campers! I just overheard two of the grands arguing over the last muffin. There will be more soon! Thank you from the whole family!
Kate
I’m glad everyone was happy with these muffins, Carol! I appreciate your review.
Kelsey
Hi! If I wanted to add in some oats to this recipe would you suggest altering the amount of flour I use? If so, by how much?
Thanks for your help!
Kate
Hi Kelsey, refer to my Strawberry Oat Muffins recipe for guidance.
Jill
These muffins are the best. Oh my goodness gracious thank you for this fabulous recipe absolutely scrump-dilly-icious!
Ginny Lawrence
Before preparing these, could you use Ambrosia apples instead of Granny Smith?
With all these great comments, I can’t wait to try them.
Kate
You can try it! I hope you love them, Ginny.
Lisa
your recipes never fail to impress Kate! i made these muffins and they were really delish. i had left over pumpkin spice that i’d made and put that in the dry mix. didn’t have muscovado sugar but used the brown sugar i did have and topped a few with some finely chopped walnuts. thanks for providing other possibilities for gf options etc. your desire to make your recipes work for everyone who need to have dietary options is really apparent. thank you so much!
Daisy
Yum! I would never leave a negative review for this degree of substitution but since it turned out well I can admit: I had some cream cheese that needed to be used so I substituted that for the Greek yogurt, plus a dash of apple cider vinegar. Worked perfectly! We love a flexible recipe.
Sharyn
Hi from Auckland, NZ. Just made these apple muffins and wanted to let you know they turned out beautifully and tasted amazing. Thanks for the recipe, I’ll be baking these again and again.
Catherine
I followed the recipe exactly except adding sugar on top and my only mistake was not doubling the recipe!! Preteens/Teens loved having them for breakfast and even dessert.
I have to make them again now.
Kathrine
Hi! I’ve tried this recipe. Followed all the measurements of the ingredients but I noticed that my wet mixture is a bit watery. So when I combined it to the dry mixture it wasn’t thick.. When it cooked the texture is more like a pudding. What seems to be the mistake I’ve made?
Kate
I’m sorry to heat that, Kathrine. It sounds like a ratio may be off. What type of flour did you use?
Lucia von Flotow
I added blueberries and used butter instead of oil. I also had a few figs handy, can you belive it in Nov in Hood River? My 6 year old decided to top it with sliced apples and figs before baking. It was so good. Thank you.
Jas
looks so delicious, hoping I could make one of those
Teresa
HOLY COW! These are SOOOOOO sinfully delicious!!!!! Definitely a party in my mouth. Just LOVED the different textures, the sweetness was just perfect (I used locally made wildflower honey), and that cinnamon lends that nice finish. So moist too! I made these for my breakfast this week but afraid they won’t make it another day. I just love your recipes, Kate! Following you on Facebook too. Oh and congrats on your new baby! So adorable
Kate
That’s too funny, Teresa! Thank you for sharing your experience.
Samina Faraz
After the carrot muffin success, I made these apple muffins. I used 1/2 log cabin sugar free maple syrup and 1/2 honey, unsweetened apple sauce .. it was just perfect enough sweet.
I would like to request, pls add calories and nutritional value etc for each muffin if you can. I count my calories and it would be so helpful. Thank you
Deanna
Hi There
If I am going to use liquid coconut oil (Brand: Coco Earth Liquid Coconut Oil) is the measurement the exact same as using solid coconut oil and melting it down? Thanks
Kate
I haven’t used it so I can’t say for sure, but I think that may work. Let me know!
Lauren
Oh my goodness is this delicious! I didn’t have whole wheat flour so I subbed organic white flour. Absolute perfection. Taste so good and makes my house smell so good too!
Kate
I’m glad you loved them, Lauren!
Mary
Hello – it’s Tuesday and I want to make these for Thanksgiving Brunch (in 2 days). Do I need to freeze them? How do you recommend I store them until Thursday (in fridge or at room temp)
Thank you for all of your wonderful recipes!
Kate
Hi Mary! Sorry for my delay. They would be fine in the refrigerator. What did you decide to do?
Mary
oops – just realized the answer to my question is in step 5 of the recipe!
Certainly no need to reply!
thanks ;)
Katherine
Hi Kate! I love this recipe and make it all the time! Wondering if I wanted to make this in bread form (vs muffins), how would I adjust oven temp and cook time?
Kate
Hi Katherine, I haven’t tried it. It will need more time, but I’m not sure how much.
Helen
It’s a very poor user experience to have a recipe card that is five pages long. You should really think about adjusting your print template.
Kate
Hi Helen, I’m sorry you are frustrated. Did you use the ‘print recipe’ button? It should be only a couple pages. You can also choose in your printer settings which pages you want printed. Some recipes are longer than others and can only be scaled down so much.
Helen
Yes I did use the print button. Your nutrition takes up an entire page. There’s also a ton of stuff before even the ingredients and instructions. I know how these plugins work and I definitely recommend you take some time to check settings.
Kate
Hi Helen, Again, I’m sorry you are frustrated. You can choose to not print the nutrition page if you like. I appreciate your feedback.
Sher
Hi there! Do you have any suggestions for substitute for applesauce? Can I do without it?
Kate
Hi Sher, this recipe is best as stated. I hope you are able to enjoy it!
Lorri
Hi Sher,
I didn’t have applesauce so I substituted with a 1/4 cup pineapple juice. They were amazing! I’m thinking any type of juice would work fine as well. Maybe even almond or rice milk.
Olga
Delicious! Following someone else’s comment, I used an extra cup of grated apple instead of applesauce, as I had a hunch it’s different in the UK and US. In the UK we eat applesauce with roast pork and it’s a processed sauce full of sugar, so I had a feeling it couldn’t be what this recipe was calling for.
It worked perfectly well with the extra grated apple. The recipe seemed so yummy and healthy that I doubled it right off the bat, so I could eat and share twice as much :) Thank you for yet another delicious recipe, Kate!
Kees
I’ve made these muffins yesterday and they’re absolutely delicious! I made a couple of adjustments to the recipe:
– I replaced the oil with 85g of unsalted butter.
– I replaced the syrup/honey with apple syrup. I don’t know if this easily available in other countries but in the Netherlands this is a staple in many pantries.
– I did not put sugar on top of the muffins.
– I used cottage cheese instead of Greek yoghurt.
I added my adjustments to the recipe in myfitnesspal and the calories of (my version) come to about 190 calories per muffin.
Rachelyn Kasama
hi! absolutely love this recipe but my muffins always come out too wet and after they come out of the oven they dip in the middle. Made this multiple times but it still does that so im quite confused. But i absolutely adore this recipe!
Kate
Hi Rachelyn! I’m sorry to hear that. Are you baking at an elevation?
Rachael Stanley
We made these with fresh ripe peeled pears in place of apple (and left the sugar topping off) and they turn out lovely.
Kate
I’m glad you enjoy them, Rachael!
Eileen
I make these muffins about once a week. Sometimes I substitute blueberries for the apple chunks. My husband loves them. I have type 2 diabetes and it doesn’t raise my glucose level. It’s a healthy choice for me.
Holli
Amazing! Perfect muffin for my kids. Perfectly moist and not too sweet!
Kate
I’m delighted you enjoyed it, Holli.
PENNY Faye FITZPATRICK
Love this recipe
how many calories per muffin.
Kate
Hi Penny, I’m glad you love this recipe! The nutritional information is below the notes section. You just need to click to expand.
Kim
These turned out great! Had too many apples. I subbed oat flour and added a little extra brown rice flour (because it looked wet) and they turned out great! It made 15
Katie
I found myself with an absurd amount of pears, so I made pear muffins and they turned out AWESOME. My kids love them! Substituted diced pears, some “pearsauce”, and baby pear yogurt (it’s all I had available!). Otherwise followed the recipe. Thank you!!
Kate
That’s great to hear, Katie! I appreciate your review.
Wendy
Best apple oatmeal muffin recipe! Love this!
Kate
Thank you, Wendy! I’m glad you loved it.
Stephanie Fellows
My family is absolutely addicted to these – as are my 3 daughters boyfriends. I can’t make them fast enough!! … wondering if I can make them with homemade applesauce instead of the cubed and shredded apple? I just made a batch of homemade applesauce and used up all my apples. :/
Kate
Hi Stephanie, I’m glad you love them! I haven’t tried them with applesauce, sorry. I’m hesitant to say try it as they might not set-up right baking.
Inga
Really nice muffin recipe. I didn’t have apple sauce so made some by microwaving some apple slices and blitzing it up with a little stevia. I added toasted coconut and a scoop of tasteless protein powder to increase the protein macros. I also added sugar free chocolate chips.
Anna
I don’t know why but all of your recipes always turn out great for me except these. I’ve made them multiple times and they are always VERY dry. I even added a bit more oil this time.
Clem
These always turn out perfect! Although I think they turn out best when the muffins are taken out of the tin right away, otherwise they are more moist than I like
Tiffany
These turned out perfect! So moist with great flavor.
Chelsey
Just made these for my one year old in mini form, using 2 cups of grated apple instead of 1 cup grated and 1 cup diced. They took 11 minutes and it made 48 muffins. He loved them! So much better than any actual toddler muffin recipe ive tried while still being sugar free and full of apples.
Kate
That’s great to hear, Chelsey! Thank you for sharing.
Joan Taubman
Made these for the first time and they were delicious. Making the blueberry muffins as I am writing this. I tried substituting applesauce for the oil in the blueberry muffins. Will let you know the result when they finish baking and cool enough to eat.
Happy little Vegemite
This is one of the best muffin recepies I have ever baked with. Thank u!
Very easy to follow and almost fail proof.
Are these freezable?
Kate
Hi! I believe these would be a good option to freeze. I haven’t tried it. Let me know what you think!
Colorado Baker
Did you test the lower temp if honey was being used? I followed that recommendation and mine came out absolutely flat, didn’t rise :( I’m sure (I hope) they still taste the same but that was disappointing.
Kate
Hi, I’m sorry to hear that. I did test this recipe. With your user name being Colorado if you are in elevation in Colorado that can impact your results.
Mike B
Great recipe! I loved the idea that the sweetener was Maple Syrup. To up the “healthy” quotient, I ended up reducing the amount of Flour and substituting Old Fashioned Rolled Oats. So I did 1 1/4 Cup Flour and then a 1/2 Cup of Oats. I also added a 1/4 Cup of Apple Butter since I did drain the grated apple (I used Honeycrisp), I wanted to add a bit more moisture to compensate for the dryness of the oats. It worked beautifully, resulting in a very moist muffin, packed with apple flavor. Thank you for this!
George Y
I made these to use up some extra apples. My friends, who were used to other muffins, said these were the best. I add chopped nuts and chia seeds. They go great with my coffee in the morning.
Thanks Kate!
Kate
You’re welcome, George!
Laura C.
These came out great. I appreciate the tips on veganizing the recipe, particularly the yogurt sub. Also love that they’re sweetened with maple syrup, which I sub out with monkfruit syrup. These will be made again-thanks!
Kate
Thank you for sharing, Laura!
Judi
What is your feeling on using parchment paper cups instead of greasing the pans? That is how I usually do muffins as my tins are kind of old and harder to grease. I am going to try it and let you know.
Kate
Sure you can try it! Let me know how it turns out.
Sharni
Hi just wondering if you think it would work to replace the yoghurt with plain coconut yoghurt instead?
Kate
Hi Sharni! See my vegan alternatives in the notes. I hope you try them!
Caleb Morgan
Best muffins ever! I LOVE them!
Kate
Great, Caleb! Thank you for your review.
Lorri
This recipe is amazing! I didn’t have applesauce, so I substituted with pineapple juice. I also used fuji apples. I love the versatility of this recipe and appreciate how easy it was to lift the muffins out of the tin. I made a blueberry muffin recipe last week and it was a crumbly mess. Thank you so much! This is my new go to. Healthy and delicious!
Kate
Thank you for sharing, Lorri!
Jessica s
Well done! I grew up eating yummy baked goods… that were not always the healthiest. Today my son and I made these and I haven’t even finished eating my first one to know these muffins are AMAZING! Apple flavor in every bite (thanks apple sauce!), just the right amount of sweetness, and I added some walnuts I roasted for a minute, it’s a great extra flavor and texture… followed the recipe to the T and am so thankful I did! (Used gluten free flour)
Kate
I’m glad you enjoyed them, Jessica! I appreciate your review.
Brooke
These were SO GOOD. I loved how mildly sweet they were and the texture was perfect. Thank you, Kate!
Kate
I’m happy you enjoyed them, Brooke! Thank you for your review.
Sandy
Second time I’m making these…soo moist and delicious..helps so much to use the old apples…thank you thank you
Erin
Are these muffins ok to freeze?
Kate
I believe others have had good luck freezing these muffins! Let me know if you try it.
Adrienne
This is a highly adaptable recipe as I thought I had all the ingredients but did not. Subbed AP flour, strawberry yogurt and unsweetened strawberry applesauce, most fantastic muffins I’ve ever made. Will absolutely make again with the intended ingredients and know they will also be excellent.
Kate
Thank you for sharing, Adrienne! I appreciate your review.
Janice Sims
I baked the apple muffins yesterday and LOVE them. They’re moist and oh so tasty. I’ll be making these again. Daughter-in-law tasted one and asked for the recipe.
Janice
I baked the apple muffins yesterday and LOVE them. They’re moist and oh so tasty. I’ll be making these again. Daughter-in-law tasted one and asked for the recipe.
Kate
I’m glad you loved them, Janice! Thank you for your review.
Janice
It’s been 2 weeks since I made my first muffins and made a double batch last night. I added cranberries to part of the batter. Delicious! They’re my go to for breakfast on the run.
Kate
Love to hear that, Janice!
Kelly
This is my go to muffin recipe! I love them & its so easy to make! Thank you!
Catherine
Great recipe. I used 2T oil and no eggs. Used 1T mayonnaise as an egg. To make up for the lesser wet volume I used another 1/3 cup applesauce. Seemed to work well. The way I measured the apples total was about 10 ounces. Used skim milk with 2tsp white vinegar. Seemed to work. Added 2ounces chopped walnuts. I’ve baked several of your recipes and they work well. Thank you
Kate
Thank you for sharing, Catherine!
Catherine Maxey
Baked a second time and used 1cup grated Apple , about 4oz peeled then a cup of chopped red plums, peeled, about 8 ounces by weight. Omitted applesauce because plums are juicy. Turned out well.
Kate
Thank you for reviewing, Catherine! I’m glad they worked with your adaptions.
Sarah Bane
This recipe was so delicious and they turned out so fluffy and light. I used spelt flour.
Sam
Chef’s kiss. So tasty. I cut the maple syrup in half, just cause we tend to like only the lightest touch of sweetness, but damn it doesn’t get much better than these muffins. Especially when the ingredients are so healthy! We continue to love this site, thanks Kate!
Kate
You’re welcome, Sam! I’m glad you are enjoying this muffin recipe.
Sam
We definitely are. My husband said to me after our most recent batch that the recipe produces the best-tasting muffins he’s ever had, and I thought you should know that! :)
Kelly
I love this recipe and make it regularly so I can freeze the muffins and put in my sons lunchboxes…. They are so quick and easy to make, taste delicious and are healthy. Killer combo!
I must admit I actually just mix in all of the wet ingredients first and then add the flour last so I don’t have to use multiple bowls. Works fine and means less washing up!
Meagan
LOVE this recipe! Used it to make “cupcakes” for my babe’s first birthday and he loved them. Then made a second time but made a few tweaks: mashed marionberries instead of applesauce, blueberries instead of apples and shredded zucchini instead of shredded apple – SO GOOD!
Sara
Thanks for this recipe!! I made the muffins today and they are absolutely delicious!! First time I try a recipe from this website, but not the last for sure! :)
Angela
Hi there. I’m thinking of making these into mega muffins so I think it would just make six. Can you recommend a baking time?
Kate
Hi, Yes, I would increase the baking time. I’m not sure by how much. Sorry! Just keep an eye on them and check them.
Jules
I’m glad I read through comments & noticed some people saying the batter is too wet. I only used 1/4c applesauce, and still had to add a few tbsp extra flour for it to resemble muffin batter as I’m used to it. It was just too wet. If I make again, it will be with some changes.
Hayley
My children said they are the best muffins I have ever made! Great recipe
Jill
How would this taste without adding in the honey or maple syrup? I’d love to make these for my 1 year old but am trying to avoid added sugars until he’s 2. Figure with the apples it might be sweet enough?
Kate
You need the sweetener for this to turnout as it would change the recipe. Sorry!
Jacqui
Could one use spelt flour in place of the flour in the recipe?
Kate
Hi! I haven’t tried it here, but I do know it works in my Healthy Banana Bread!.
Muns
Do you think I can replace the chopped apple with grated apple? My kids are not fans of chopped apples in muffins.
Kate
Hi, I found it worked best like this. You could try it. Let me know what you think!
Andrea
My kids deemed these “the best muffins I’ve ever had!” Success! Thank you.
Kate
You’re welcome, Andrea!
Lia
Can you explain how to turn a muffin recipe into a baked bread recipe?
Love your recipes, thanks!!
Lia
Kate
Hi Lia! I haven’t tried it with this recipe. You could try to add it to a bread pan and cook for longer. I don’t know for sure without trying it.
Rasha
If I don’t have any applesauce on hand, is it okay to omit or substitute with something else?
Kate
Hi Rasha, The results are best as stated. Sorry!
Crystal E
This is one of my favorite go-to recipes! Thanks for making so many yummy, healthy and easy to follow treats. Love the subs as well!
Kate
That’s great to hear, Crystal! I appreciate you taking the time to review.
Eri
I was pleasantly surprised after I made this. They were so delicious, perfectly moist and fluffy. I had to stop my kids from eating them all in one sitting. Definitely a keeper recipe to print and make again!
Tori
Looks really great! How many apples/do you recommend a specific kind? Looks like maybe Granny Smith are used?
Kate
Hi Tori, you can use any apple. I did use Granny Smith for this recipe.
Amy
This is my new favorite muffin recipe, and everyone in my home loves them as well, including my 22-year-old son and my 82-year-old mother! We love how moist and apple-y they are! Using both shredded and diced apple is one unusual aspect of this recipe and it seems excellent idea. I’ve made them twice using different kinds of flour, different sweeteners (due to what I had on hand) and both turned out great. So, I appreciate how forgiving the recipe is. Thank you so much, Kate! Your recipes are just the best!
Kate
Hooray! I’m so happy to hear that, Amy. Thank you for your review.
Sharyn
My favourite muffin recipe. They turn out perfect every time and taste delicious.
Jame Solner
can I use quick cooking oats?
really want to try this recipe!
will rate after I make them!
so far sounds like a 5*****!!
Kate
Hi, I recommend this as is. You can try it, but I can’t say for sure.
Cindy T
These look so yummy and I can’t wait to try them. Do you think I could substitute GF oatflour instead of the GF all purpose blend?
Kate
It should work. Be sure to follow my How to Make Oat Flour for measurements.
Smartypants
Yummy! The apple cubes are what makes this recipe over the top delicious!
I used my silicone pans with a quick spray of non-stick. The mini-muffin size took 10 minutes and the full size muffins took 15 minutes for my oven.
If you use a cookie scoop, filling the pans is quick and easy, then sprinkled the tops with cinnamon sugar.
Jacynthe
I love the muffins! Will hide them from my family! Lol! I used homemade apple butter (made with mcintosh freshly picked) instead of apple sauce.
Suz Van
These were made in cupcake tins so the outcome exceeded a dozen.
These were very light and tender in this size vs. a muffin tin.
A bit on the bland side, probably would add a tad more cinnamon or vanilla. Was higher in fat and carbs than expected for such a blender outcome. Still will make again
Shannon N.
Just made these muffins and they were so good!!
I love all of your recipes.
Kate
Great to hear! Thank you for sharing.
Victoria Hensch
Thank you for another great recipe, Kate! I love apples and it was my first time making apple muffins. SO good!! Appreciated the tip for measuring flour. “In the old days” recipes always said to sift flour and dry ingredients. I like the whisk and spoon method you offered. I followed the recipe and they came out great.
Kate
You’re welcome, Victoria. I appreciate your review!
Mindy
Made these today and love them! I added pecans. I didn’t have apple sauce so I just blended an apple
D
425F way way too hot, in Aust that’s 220C.
Burnt the bottoms had them in the oven for 16mins as per recipe.
Used conventional not oven forced !!
Cut the burnt bottoms off and they tasted amazing!!!
I’ll try starting them at 425f or 218c to start to rise around half way I’ll turn them down to 350F or 180C.
Faith
I am going to try this recipe today with apples from the cider mill. I have empire apples, so hope those are good. 2 questions. Can I use regular flour? And do I peel the apples? Thank you
Kate
Hi Faith, All purpose should be just fine. Let me know if you try it! You don’t need to peel the apples.
Megan
We loved these apple muffins. I 3X’s the recipe so that I could freeze some for quick breakfasts later. They have been so delicious room temperature or reheated in the microwave!
Kate
That’s a great idea, Megan! Thank you for sharing
Judy
Superb! Made with buckwheat flour for a delicious coeliac friendly muffin. Gluten Free cakes & muffins can be a bit dry, but not these!!! Everyone loves them! I’m certain they will be a regular treat in our house
Mary
Excellent! I made these this morning and my family loved them, even the particularly picky 8 year old. Thanks.
Kate
That’s great to hear, Mary! I appreciate your review.
sadie
hi,
are baking recipes available in grams?
many thanks!
-sadie
Kate
I don’t provide the conversions, sorry! I do know this table has been helpful to others converting measurements.
Sylvie P.
Excellent recipe. I have modified a little with 1/2 tps of cinnamon and 1/2 cardamon (I love cardamon) and added chopped walnuts. Perfect balance between aroma and sweetness (not too sweet).
I will definitely make that recipe again.
Hannah
I love this recipe. So easy and delicious. I’ve substituted pumpkin puree and grated carrots for apple sauce, and have added clove, ginger, nutmeg, raisins, etc., and it always turns out lovely every time. Thank you so much. <3
Bonnie
I was wondering if you can use olive oil instead of coconut oil.
Thanks Bonnie
Kate
Hi Bonnie! I recommend this recipe best as state. I hope you try it.
Bonnie
Sorry, I should have read the recipe first. I see I can use olive oil.
Thanks Bonnie
Kat
Loved this recipe! The apple chunks are genius. Loved getting the bite of those throughout the muffin. Perfect for fall and grab and go breakfast. I definitely recommend storing in the fridge. I left mine covered on the counter & they got wet and moldy pretty fast.
Kate
I’m glad you enjoyed them, Kat! I appreciate your review.