Apple Cinnamon Muffins

5 from 52 votes

These Apple Cinnamon Muffins are a simple one-bowl breakfast recipe made with no oil and loaded with fresh apples - perfect treat for fall!

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Try these Apple Cinnamon Muffins this fall for breakfast made with simple ingredients and loaded with fresh apples. They’re moist, simple to make all in one-bowl and lower in fat compared to traditional apple muffins, with the unmistakable cinnamony fall flavor!

Plate of apple cinnamon muffins with one cut in half to show the apple pieces

These healthy apple cinnamon muffins are so good and a great addition to your breakfast and snack rotation. They’ve got that classic apple-cinnamon combo everyone loves (with actual, visual chunks of fresh apples!), but with a healthier twist thanks to the Greek yogurt and coconut sugar. Plus, the applesauce ensures they turn out moist but not heavy. Seriously, they are the perfect dessert for any time of year, not just fall! 

Why you’ll love this apple cinnamon muffin recipe

  • Quick and easy to make: If you’ve got 30 minutes, you’ve got time for these muffins. Just toss the ingredients together in one bowl, scoop into your muffin tin, and let the oven do the rest. Ideal for those days when you’re short on time but still want something homemade and tasty.
  • Packed with real fruit: Each apple cinnamon muffin is loaded with fresh diced apples, ensuring you’re biting into real, juicy fruit every time. Say goodbye to artificial flavors or fruit fillers!
  • Lower sugar, still sweet: Thanks to coconut sugar and unsweetened applesauce, these healthy apple muffins hit the sweet spot without going overboard on sugar. Coconut sugar has a lower glycemic index compared to regular sugar, and applesauce adds natural sweetness.
  • Versatile snack or breakfast: These muffins aren’t just for breakfast; they’re also great for snacks or even dessert. They’re moist and flavorful enough to stand alone, but you can also jazz them up with a dollop of Greek yogurt or a drizzle of honey.

Ingredients to make Apple Cinnamon Muffins

  • All-purpose flour: The base of your muffin. If you’re looking to go a bit healthier, try half whole-wheat flour.
  • Coconut sugar: A natural sweetener with a hint of caramel-like flavor. You can also use brown sugar or regular granulated sugar if that’s what you have.
  • Baking powder & baking soda: These are your lifting agents that make the muffins rise and get fluffy.
  • Cinnamon & ground ginger: These spices give the apple muffins their signature warm and comforting flavor. No ground ginger? A pinch of nutmeg can work as a stand-in.
  • Salt: Just a touch to balance out the sweetness.
  • Non-fat Greek yogurt: This gives the muffins moisture without adding too much fat. If you’re out of Greek yogurt, regular yogurt or even sour cream can do the trick.
  • Unsweetened applesauce: Brings in more apple flavor without extra sugar. You can easily make your own by pureeing cooked apples
  • Eggs: They help bind everything together. If you’re out of eggs, you can use flax eggs instead.
  • Lemon juice: Just a splash brightens up the flavors. If you don’t have lemons, a splash of apple cider vinegar can work too.
  • Peeled, diced apples: Fresh is best, and you can use any kind you like. Just aim for a firmer apple that’ll hold up in the oven.

How to make apple cinnamon muffins

  1. Start with the dry ingredients and mix them well with a whisk until combined.
  2. Form a well in the center of the dry ingredients, large enough to fit a couple of eggs and Greek yogurt.
  3. Whisk the eggs and Greek yogurt right in that bowl, trying to keep them away from the flour.
  4. Add the applesauce and lemon juice to the wet ingredients and whisk again, again trying to keep them away from the flour.
  5. Now, combine everything together to form the apple cinnamon muffin batter.
  6. Finally, fold in the apples with the batter until just incorporated, without over-mixing.
6 image collage showing one bowl and the ingredients getting combined to make the muffin recipe
  • Use an ice cream scoop to drop the apple cinnamon muffins into the pan and bake until they’re puffed and golden.
2 photo collage showing the muffins in a tin before and after baking

Tips for making the best apple muffins

  1. Peel the apples for the best consistency. Unpeeled apples do add more texture to the muffins. However, that may prevent the apples from melding with the batter well when baked. I recommend peeling for that reason.
  2. Add nuts or dried fruit to customize to your taste. Try walnuts or pecans, raisins or cranberries. You can trade out up to ¾ cup of the diced apple for any extra add ins.
  3. Mix only until everything is incorporated and be mindful that lumps may remain. Over mixing the apple cinnamon muffins will result in a tough texture.
  4. Use two bowls if you’re more comfortable. Making a well in the middle of the flour is a great way to make this recipe in one bowl. However, feel free to mix the wet ingredients separately if that is easier for you!

Popular substitutions & additions

  • Add a protein boost. If you’re looking to up the protein content, consider folding in some hemp seeds or chia seeds. They’ll add a bit of extra nutrition without altering the apple cinnamon muffin’s core flavor.
  • Use a different fruit. This recipe is really versatile! Apples taste great, but you can try using pears or even a mix of berries if you want to mix things up. Just make sure to chop them up so they blend well into the batter.
  • Make a streusel topping. If you want to add a mouthwatering topping, make a simple streusel topping with flour, butter, and a bit of cinnamon. Sprinkle it over the batter before baking for a crunchy, sweet layer.

How to store & reheat Apple Cinnamon Muffins

Once your apple muffins are completely cool, put them in an airtight container or zip-top bag and keep them on the counter for up to 2 days. If you think you won’t eat them that quickly, the fridge is your next best bet. But I do recommend enjoying them warm the first day they’re made for the best flavor and texture.

If you want to enjoy them as if they were fresh out of the oven, reheating is just as simple. If you stored your muffins in the fridge, you can either let them come to room temperature or give them a quick zap in the microwave for about 15-20 seconds. They’ll be as good as fresh-baked!

How long will these Apple Cinnamon Muffins last in the fridge?

These apple muffins will last about a week inside the fridge, as long as they’re properly stored in an airtight container. They’re the perfect grab-and-go breakfast or snack!

Can i freeze apple muffins?

Yes, the muffins are perfect for freezing, and you can freeze them for up to 3 months. Place them in a freezer-safe bag or container, then remove individual muffins as needed to enjoy. I like to defrost them in the microwave or even in the toaster oven until warmed through.

Frequently asked questions

Can I use apple pie filling instead of fresh apples?

Sure, you can use canned apple pie filling if you’re in a pinch. Just chop the apple pieces a bit smaller if they’re too big. Keep in mind that pie filling is already sweetened and spiced, so you might want to dial back on the sugar and cinnamon in the recipe.

My muffins often end up dry. Any tips?

The trick is not to overmix the batter. When you mix too much, the muffins can get tough. Also, make sure you’re measuring your flour correctly – too much can dry them out. Spoon it into your measuring cup and level it off without tapping or shaking.

What’s the best kind of apple to use for these muffins?

Most crisp apples work well here. Think Honeycrisp, Fuji, or even Granny Smith if you like a little tartness. Different apples bring different flavors, so feel free to experiment!

Apple cinnamon muffins on a plate with a red linen underneath

These Apple Cinnamon Muffins truly stand out! They offer a delicious treat packed with fresh apple goodness. Plus, they strike the perfect balance between simplicity and flavor, making every bite absolutely worth it. Don’t miss out—bake a batch and try them for yourself! They will most likely end up in your regular morning routine or snack lineup.

More muffin recipes to try:

If you’ve tried this healthy-ish feel good Apple Cinnamon Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Apple Cinnamon Muffins

These Apple Cinnamon Muffins are a simple one-bowl breakfast recipe made with no oil and loaded with fresh apples – perfect treat for fall!
5 from 52 votes
Servings 12 muffins
Course Breakfast
Calories 148
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Video

Ingredients
  

Instructions

  • Preheat oven to 350° F. Line 12 cup muffin pan with parchment paper liners.
  • Combine all dry ingredients (flour, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
  • Make a well in the center of the flour mixture. Add eggs and yogurt to well. Whisk eggs into yogurt incorporating as little of flour as possible.
  • Add applesauce and lemon juice to yogurt and eggs. Whisk to mix, slowly incorporating in the flour.
  • Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins. Gently fold in apple pieces.
  • Scoop batter into paper liners, filling to the top or slightly heaping.
  • Bake for 25-30 minutes until a cake tester comes out clean and the muffins are lightly browned.

Notes

Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture for up to 3 days. They are best served warm and the same day.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Substitute the Greek yogurt with milk
  • Substitute the egg for a flax egg to make it vegan.
  • Substitute the coconut sugar with any other granulated sugar.
  • Substitute the applesauce with butter, coconut oil or any neutral oil.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

Nutrition

Calories: 148kcal, Carbohydrates: 31g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 28mg, Sodium: 178mg, Potassium: 108mg, Fiber: 1g, Sugar: 12g, Vitamin A: 51IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Comments

  1. Love these muffins! It’s such an easy recipe and we love that they’re not too sweet. How long can I leave them on counter?

  2. Can I substitute the lemon juice for something else or just take it out completely? I have acid reflux and i cant use lemon juice in anything.
    Thanks!:)

    1. The apple makes up a big portion of the recipe, so I’d replace the apples with another fruit in that case!

  3. Can I make these pumpkin apple- those are my fav but the recipe I have is too much sugar so I was thinking these are perfecto!!!! I could add pumpkin to applesauce maybe a 1/2 cup – should I omit – something or ??? Help

    1. That should work in this recipe! However, another option to make this gluten-free would be using an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

  4. This cupcakes came out really good! I substituted 1/4 cup of flour for almond flour and a used 1 cup of blueberries and 1 cup of apples. They were ready in about 20 minutes and they were super delish! Not too sweet and very moist. My only little mishap was that they got stuck a bit more than expected to the cupcake lining; but that didn’t stop us from eating 75% of them in a secon.

  5. Can I use egg whites instead of eggs? Also could I sub some of the flour for pea protein? If so how much would you suggest?

  6. I love that you were thoughtful enough to share a substitution list as every kitchen may or may not have needed ingredients. I appreciate it so much that I’m going to make them now. Thank you.

    1. It honestly works with all kinds. Usually I like Granny smith for baking since they are tart and balance the sweetness from recipes. But in this case, these are not overly sweet, so any apples like Fuji, Gala, Braeburn or Honeycrisp will work!

  7. We loved these fall muffins. They were delicious, made the house smell perfect, and even my baby loved them! Pretty quick prep too!