Healthy Apple Muffins

These Healthy Apple Muffins are soft, moist, and warmly spiced, filled with juicy diced apples and topped with a crunchy oat streusel. Made with whole wheat flour, applesauce, and naturally sweetened with maple syrup and coconut sugar, these muffins are dairy-free and perfect for both kids and adults. Whether you enjoy them as a snack, a grab-and-go breakfast, or a wholesome treat, they’re as nutritious as they are delicious.

Why You’ll Love This Recipe

These muffins are a guilt-free way to enjoy a bakery-style treat. They’re naturally sweetened with no refined sugars, made completely dairy-free, and packed with wholesome ingredients like whole wheat flour, oats, applesauce, and heart-healthy oils. The crunchy oat topping adds a lovely texture to the soft, cinnamon-kissed interior. They come together easily and freeze well for later—perfect for meal prep or busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oat Crumble:
1.5 tablespoons coconut oil, melted and cooled
2 tablespoons coconut sugar
2 tablespoons whole wheat white flour
3 tablespoons rolled oats (or 2 tablespoons quick oats)
Dash of ground cinnamon

Dry Ingredients:
1 3/4 cups + 2 tablespoons whole wheat white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon ground cinnamon
Dashes of nutmeg and allspice (optional)

Wet Ingredients:
1/2 cup non-dairy milk + 1/2 tablespoon apple cider vinegar
1/3 cup unsweetened applesauce
1/4 cup pure maple syrup
1/3 cup coconut sugar (or brown sugar)
2 tablespoons avocado oil (or olive oil or melted coconut oil)
1 large egg
2 teaspoons vanilla extract
1 cup diced apples (e.g., Granny Smith, skin on)

Directions

1. Preheat the oven to 425°F (220°C). Lightly grease 9 cups of a standard 12-cup muffin pan.

2. In a small cup, mix the non-dairy milk with apple cider vinegar and let it sit for 5 minutes to curdle.

3. Make the oat crumble topping by combining melted coconut oil, coconut sugar, flour, oats, and cinnamon. Mix until crumbly and set aside.

4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg and allspice.

5. In a large bowl, whisk together the applesauce, maple syrup, and coconut sugar. Add the oil, egg, and vanilla extract and mix well. Stir in the milk and vinegar mixture.

6. Add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix.

7. Gently fold in the diced apples.

8. Divide the batter evenly among the 9 greased muffin cups, filling each about 3/4 full.

9. Sprinkle the oat crumble over each muffin, pressing slightly into the batter.

10. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 12–15 minutes, or until a toothpick inserted into the center comes out clean.

11. Let muffins cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 245 kcal per muffin

Variations

• Nutty Addition: Stir in 1/4 cup chopped walnuts or pecans for extra crunch and protein.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of whole wheat flour.

• No Egg: Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for an egg-free version.

• Berry Swap: Replace the apples with fresh or frozen blueberries or diced pears for a fruity twist.

• Mini Muffins: Make 18 mini muffins and reduce bake time by 4–5 minutes.

• Spiced Boost: Add more warm spices like ground ginger or cardamom for extra depth of flavor.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual muffins in the microwave for 10–15 seconds. These muffins also freeze well—place cooled muffins in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, you can substitute with all-purpose flour if you prefer, though you may lose a bit of the hearty texture.

Do I need to peel the apples?

No, keeping the skin on adds texture and nutrients, but you can peel them if you prefer a softer bite.

Can I use dairy milk?

Yes, any milk—dairy or non-dairy—will work in this recipe.

Are these muffins freezer-friendly?

Absolutely. Store them in a sealed bag in the freezer for up to 2 months.

What type of apple works best?

Granny Smith or Honeycrisp are ideal for their firm texture and sweet-tart flavor.

Can I make these muffins vegan?

Yes. Use a flax egg in place of the egg and stick with non-dairy milk and coconut oil.

Can I use quick oats in the crumble?

Yes, just reduce the amount to 2 tablespoons if using quick oats instead of rolled oats.

How do I know when they’re done?

Insert a toothpick into the center of a muffin—if it comes out clean, they’re ready.

Can I skip the crumble topping?

Yes, but the crumble adds a nice crunch and visual appeal. You can also sprinkle just oats or a bit of coconut sugar instead.

What’s the texture like?

These muffins are soft and moist on the inside with a slightly crunchy topping, thanks to the oat streusel.

Conclusion

Healthy Apple Muffins are a delicious and wholesome way to enjoy a classic treat without the guilt. Packed with warm spices, juicy apples, and whole grain goodness, they’re perfect for breakfast, lunchboxes, or an afternoon snack. Easy to make and full of flavor, they’ll quickly become a family favorite in your kitchen.

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