Apple Cinnamon Muffins

5 from 45 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

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 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 scream scoop to drop the apple cinnamon muffins to 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 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!

Frequently asked questions

How long do the muffins keep?

Once the apple cinnamon muffins have cooled to room temperature, you can transfer them to an airtight container for a couple days. But I do recommend enjoying them warm the first day they’re made for the best flavor and texture.

Can you 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.

Apple cinnamon muffins on a plate with a red linen underneath

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 45 votes
Servings 12 muffins
Course Breakfast
Calories 148
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins



  • 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.



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.


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.

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

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

  1. 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.

  2. 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.

  3. 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?

  4. 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!

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