Description
These Healthy Apple Muffins are incredibly easy to make, packed with the natural sweetness of apples and maple syrup, and full of warm, cozy spices. They are perfect for breakfast or a snack and can be made ahead to enjoy throughout the week. Plus, they’re made with whole wheat flour for added fiber and nutrition!
Ingredients
Scale
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 3/4 cup (133g) smooth unsweetened applesauce (room temperature)
- 2/3 cup (160ml) pure maple syrup (room temperature)
- 1/3 cup (70g) coconut oil, melted (or vegetable oil/melted butter)
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups (210g) shredded/grated apple (about 2 peeled apples)
- Optional: 3/4 cup (90g) chopped pecans or walnuts
- Optional: 1 tablespoon coarse sugar for sprinkling on top
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the whole wheat flour, baking powder, baking soda, cinnamon, allspice, and salt until combined.
- In a separate medium bowl, whisk the eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract together until well mixed.
- Pour the wet ingredients into the dry ingredients and stir a few times. Add the shredded apple (and optional nuts) and fold everything together gently with a silicone spatula. The batter will be thick.
- Spoon the batter into the prepared muffin cups, filling them to the top. If desired, sprinkle with coarse sugar for extra crunch.
- Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 1 week.
Notes
- These muffins can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
- You can also make mini muffins by baking them at 350°F (177°C) for 11-14 minutes.
- Prep Time: 10 minutes
- Cook Time: 21-23 minutes