Soft textured and so flavorful, these Apple Cinnamon Muffins will be your new favorite fall snack. These muffins are packed with nutrients, flavored with warm spices and loaded with FRESH APPLES. Also, these are refined sugar-free and low in calories – perfect HEALTHY grab-and-go meal.
And here it is. Another APPLE recipe. Yeah, I know… Well, what can I say? I’m obsessed with apples. + They are now in season, so juicy and so beautiful. With their gorgeous colors and super sweet, who can resist them. I certainly can’t.
Apples are constantly on my menu for past few weeks. I love having Apple Cinnamon Overnight Oats or Apple Carrot Muffins for breakfast. My kiddo love these too. But I also love having apples fresh – I just slice them and have them as a midday or late-evening snack (topped with peanut butter, oh that’s THE BEST snack ever!). With so many apples going on in my life right now, I can only promise to bring you MORE apple recipes in days to come. Because … well, why NOT!?
This Apple Cinnamon Muffins recipe is currently a huge hit in my house. We all love these muffins because they are soft, flavorful and honestly so darn GOOD! Topped with cinnamon coated fresh apples, beautifully flavored with warm Fall spices, and so delicious. These muffins are just gorgeous.
To make these delightful Apple Cinnamon Muffins I used only HEALTHY real ingredients – FRESH APPLES and whole grain flour. I used Spelt flour but you can use wheat if you prefer. Whole grain flour added some nutrients to these yummies but also contributed to overall muffin rustic taste.
I sweetened these muffins with pure Maple syrup, but It only needed about 1/4 cup to make muffins sweet enough. Rest sweetness (and moisture) comes from all naturall APPLESAUCE. Applesauce is basically pureed cooked (or baked) apples. You can make it yourself at home or grab the jar from the store. Just read the labels and buy one without added sugars.
Apple Cinnamon Muffins are absolutely irresistible. So fragrant and beautifully spiced. That has to do with warm spices – Ceylon cinnamon, nutmeg, and allspice that are just MUST in apple combos like this. Also, these muffins have soft, almost cake-like texture. Sooo good!
On the top of muffins, I added a bit of diced fresh apples coated with cinnamon which gave a nice tartness and balanced the muffin sweetness, giving some freshness. The spices and fresh apple both turned these muffins into a perfect Fall-inspired delight.
I like to use sweet apples when I’m making these, but any type will do. Find whatever is fresh and local to you. Just keep in mind that these muffins are low in added sugars, meaning sweetness depends on apples you choose so don’t go crazy with tart apples. But again, if you’re into green tart apples, go ahead. Make it as will please your pallets.
Apple Cinnamon Muffins are very nutritious – packed with dietary fibers good for our digestion, proteins and healthy fats from coconut oil. They make easy grab-and-go breakfast, but you can also make a batch for afternoon coffee or tea break. I love sharing these with my neighbors.
This recipe is perfect for the family and busy weekday mornings, not to mention picnics and outdoor fun. Also, it’s a great healthy kids lunchbox choice.
One of the best things about this Apple Cinnamon Muffins recipe is that is very easy to make. You can whip up these beauties in no-time, and they are done, from starts to finish in less than 30 minutes. WIN!
Apple Cinnamon Muffins
These HEALTHY Apple Cinnamon Muffins will be your new favorite snack. These muffins are soft, flavorful and loaded with nutrients. + Refined sugar-free.
- 1 3/4 cup whole grain flour I used Spelt
- 2 teaspoon Ceylon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup pure Maple syrup
- 1 cup applesauce unsweetened
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup coconut oil melted and cooled
- 1 1/2 cup apple grated
- Apple finely chopped
- Ceylon cinnamon for coating
- Coconut sugar for topping, optional
Preheat oven to 375°F (190C). Line a 12-cup muffin tin with cupcake liners or grease with coconut oil.
In a bowl, mix the dry ingredients - flour, spices, soda, baking powder and salt until well combined. Set aside.
In a separate larger bowl whisk the eggs with coconut oil, syrup, applesauce and vanilla. Add grated apple and mix well.
Slowly whisk in the flour mixture. Fill muffin tins 3/4 full.
In a small bowl, coat thinly chopped apples with cinnamon.
Top each muffin with chopped apples and press them into the batter. Sprinkle with coconut sugar (optional).
Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely on a baking rack.
Keep in the airtight container up to 3 days.
I used US cup (240ml) as a measure.
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