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Apple muffins topped with cinnamon sugar on a cooling rack.
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3.84 from 36 votes

Healthy Apple Cinnamon Muffins

These healthy apple cinnamon muffins are made with a blend of whole wheat and all-purpose flour. They're loaded with fall flavor and extra moist thanks to pumpkin!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy apple muffins
Servings: 12

Ingredients

  • 2 Tablespoons ground flaxseed + 6 Tablespoons water or 2 regular eggs
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¾ cup coconut sugar or brown sugar
  • 4 Tablespoons butter, softened
  • ¾ cup canned pumpkin or homemade pumpkin puree
  • 1 teaspoon vanilla
  • ¾ cup plain non-fat Greek yogurt
  • 1 ½ cups peeled and finely chopped apple pieces about 1-2 apples

Topping

  • 2 Tablespoons coconut sugar or dark brown sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F. Line a muffin pan with cupcake liners or coat with cooking spray.
  • In a small bowl, whisk together the 2 Tablespoons of ground flaxseed with the 6 Tablespoons of water and let sit while you start preparing the other ingredients.
  • In a small bowl, mix together the topping - 2 Tablespoons of sugar with 1 teaspoon cinnamon.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
  • In a large bowl, mix the ¾ cup sugar with the softened butter until combined. Add the flaxseed/water mixture, pumpkin and vanilla. Stir in yogurt.
  • Fold the flour mixture into the wet mixture. Gently stir in the apple chunks.
  • Pour the batter into the prepared muffin pan and sprinkle with the brown sugar topping. Bake for 25 to 30 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  • Let cool on a wire rack for 15 minutes.
  • Store any leftover muffins in the refrigerator for up to 3-4 days or up to 3 months in the freezer.

Video

Notes

  • For vegan muffins: Use Earth Balance Buttery Stick instead of butter and non-dairy yogurt instead of regular Greek yogurt.
  • Flaxseed: If you're not worried about making these vegan or egg-free, you can definitely use 2 eggs instead!
  • Whole wheat flour: If you don't have whole wheat flour on hand, you can use all-purpose flour! To make this recipe gluten-free you could sub in an all-purpose gluten-free 1:1 flour. I like the Bob's Red Mill Gluten-Free 1:1 Baking Flour.
  • Puréed pumpkin: Don't have pumpkin on hand or want to amp up the apple flavor? You can substitute with applesauce, instead!
  • Coconut sugar: You can use brown sugar if you prefer or have it on hand.

Nutrition

Serving: 1muffin | Calories: 191kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 181mg | Potassium: 223mg | Fiber: 3g | Sugar: 18g