Healthy Apple Cinnamon Muffins are the perfect way to kick-start your Fall baking! This recipe has all of the flavors of a tasty Fall-like treat. They are low in calories and filled with healthy ingredients and make for a perfect breakfast or snack. The cinnamon and apple aroma will fill your home and make you feel cozy and happy.
Honestly, I dread when August comes to an end. Growing up in Michigan, when September rolled around, that meant the long winter was about to arrive. I know some people enjoy the cold and snow, but I am not one of them. The only plus side to fall and winter is that its baking season! Fall is plentiful with apples for pie, muffins, tarts, and apple cider. I live in Florida now, so fall baking is a little different than when I lived in Michigan. For example, it’s currently about 90 degrees outside as I write this post. But I still like to honor my roots and make all of the apple and cinnamon combos I can!
Fiber Intake and Benefits
In one large apple, there are about 5grams of fiber. However, a lot of the fiber comes from the peel. So, after peeling your apples for recipes, you could eat them for extra fiber! A serving of these muffins has a healthy amount of fiber from the apples, oatmeal, and whole wheat flour. Fiber helps with your digestion and keeps your belly happy and moving. Getting your daily fiber intake can be difficult, so it is beneficial to have healthy fiber-filled snacks around!
My Healthy Apple Oatmeal Cookies are another great snack to get more fiber in your diet, and bake with more delicious apples!
Healthy Apple Cinnamon Muffins
- 2 Large mixing bowls
- Measuring Cups
- Muffin Tin
- 1 Cup Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 1/4 Cup Oatmeal quick oats
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 Cup Turbinado sugar
- 1/4 tsp Fine sea salt
- 1 Medium Apple grated
- 3/4 Cup Unsweetened almond milk
- 1 tsp Vanilla extract
- 3 Tbsp Coconut oil melted
- 1 Large Egg
- Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray or line with paper liners.
- In a large mixing bowl, add the flours, oatmeal, baking powder, baking soda, cinnamon, salt, and turbinado sugar. Whisk together to combine.
- Grate the apple and put it into a large bowl. Add the almond milk, egg, vanilla, and coconut oil to the bowl and mix them with a spatula.
- Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until they are combined.
- Fill the muffin tin equally, about 2/3 of the way full each.
- Bake the muffins in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done
- Let the muffins cool in the tin for 10 minutes and then remove and place on a wire rack or large plate to finish cooling.
- The recipe makes 12 regular sized muffins.
- The muffins can be frozen for up to 3 months: Place in two zip-top bags and seal shut. Then defrost them on the counter when you’re ready to eat them.
- Keep the muffins in a plastic container or plastic bag on the counter for 3-4 days, or in the fridge for up to 5.