healthy apple muffins

Delicious and Healthy Apple Muffins filled with oats, bran, and cinnamon. These muffins are not only simple but are great for breakfast and after-school snacks.

Healthy Apple Muffin Recipe

eggs

vegetable oil

milk

honey

plain yogurt (or vanilla yogurt)

tsp pure vanilla extract

rolled oats (+ 3 tbsp for topping (quick

bran cereal

all-purpose flour

tsp baking powder

tsp baking soda

cinnamon

tsp salt

apple

brown sugar

Preheat the oven to 375F and line your muffin tin with paper liners.

Mix the eggs, oil, milk, honey, yogurt, and vanilla together in a large mixing bowl until well blended.  Add 1 cup of the rolled oats and the crushed bran.  Let soak for 10 minutes.

In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients in and mix until blended {the batter will be quite thick}.  Stir in the grated apple.

Scoop the batter into the muffin tin and fill up almost to the top {they rise very little}.

Mix brown sugar and the remaining oats together and sprinkle on top.

Bake for 15-20 minutes {until a toothpick inserted into the center of the muffin comes out clean}.  Makes 16.

Serve warm with butter or jam.  We just refrigerate these and warm them up in the microwave for 10-20 seconds in the morning.

These Healthy Apple Muffins are made with whole grain oats and sweetened with just a touch of honey, making them the perfect simple fall breakfast!

Healthy Apple Muffins

Bob’s Red Mill Old Fashioned Rolled Oats

baking powder

baking soda

salt

ginger

nutmeg

cloves

coconut oil (melted+ cooled)

almond milk

apples (peeled + chopped (Approx 2 large apples))

Preheat oven to 350 and prepared greased or lined muffin tin

In a blender pulse oats until they are flour like consistency. Add in baking powder, baking soda, and spices. Pulse to combine

In a separate bowl, whisk together eggs, honey, melted coconut oil and milk.

Combine dry and wet ingredients in blender. Fold in chopped apple pieces* Do not blend the apples!

Pour batter into greased/lined muffin tin, filling ¾ the way

Bake at 350 for 20 minutes until golden brown.

https://embed.mediavine.com/videos/jjw9rhdj2szuo7tnh4qc

These delightfully soft and moist muffins are made with whole wheat flour, coconut oil, and sweetened with maple syrup. They are packed with wholesome goodness and full of flavor.

Healthy Apple Carrot Muffins

(225 grams) whole wheat pastry flour

tsp (10 grams) baking soda

(80 milliliters) melted coconut oil

(165 milliliters) pure maple syrup

(120 grams) plain Greek yogurt

tsp (5 milliliters) vanilla extract

(125 grams) grated apples (sweet variety is best)

(95 grams) grated carrots (about 1 med)

(75 grams) raisins

Preheat oven to 425F and line a 12 cup muffin pan with paper liners.

In a large bowl, toss together the flour, baking soda and cinnamon. Set aside.

In a medium bowl, whisk together the coconut oil, maple syrup, eggs, yogurt and vanilla.

Pour the wet ingredients into the dry and stir until the batter starts to come together.

Fold in the carrots, apple and raisin until just combined. Spoon the batter into the muffin cups.

Bake at 425F for 5 minutes, then reduce the temp to 350F and bake for another 15 minutes for until a toothpick inserted into the center comes out clean.

These muffins are perfect for any occasion and I love the fact that they are healthy. I made them a while ago and they are delicious! I am planning on making them more often when my kids go back to school to pack them for lunch. Thank you for sharing!

These muffins are wonderful!  Made a batch and took them to the office and they were a big hit!  They are very much a "healthy carrot cake" muffin.  They freeze very well, which I appreciate.  Did make a few tweaks:  I diced the apples rather than grated them, substituted chopped walnuts for the raisins, added 1/2 tsp. salt (recipe didn't call for any), and sprinkled the tops with brown sugar before baking.  So good, and has already become a favorite recipe!

Great recipe. They disappear quickly.  One question. Can I substitute honey for maple syrup without changing the amounts?

https://content.jwplatform.com/videos/60bgbwDP.mp4

These muffins are packed with wholesome goodness and are wickedly delicious.

Little Sweet Baker – Healthy Apple Carrot Muffins

Ready for the BEST healthy apple muffins? The streusel topping adds a sweet crunch to each bite, and use both applesauce and diced apple. To die for!

Apple Muffins with Streusel

rolled oats, divided

cinnamon, divided

allspice

maple syrup

applesauce

apple (1 medium apple)

unsalted butter, melted

vanilla extract

turbinado sugar

butter,

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt.

In another bowl, combine the maple syrup, applesauce, unsalted butter (melted), and vanilla.

Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.

In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until it&#8217;s evenly combined and a crumbly streusel topping forms.

Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.

Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.

These simple and healthy whole wheat apple muffins come together quickly. Feel free to skip the optional nuts and make sure to use shredded apple instead of chopped apple.

Healthy Whole Wheat Apple Muffins

(260 grams) whole wheat flour (spoon & leveled)

eggs,

(133 grams) smooth unsweetened applesauce, at room temperature

(160 milliliters) pure maple syrup, at room temperature

(80 milliliters) melted coconut oil oil

(210 grams) shredded/grated apple (about 2 peeled apples)*

(about 90 grams) chopped pecans or walnuts

sugar

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 flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a spatula, fold everything together gently just until combined. The batter will be very thick.

Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes. (For mini muffins, bake 11–14 minutes at 350°F (177°C).)

Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

These are amazing! I used one cup whole wheat flour and one cup AP flour.  Only half a cup of syrup and added cinnamon chips, the whole family loved them!!

These muffins are absolutely amazing! We picked apples this weekend and made some applesauce in the crockpot. We used that applesauce in the muffins. I used melted butter instead of coconut oil. My 7 year old daughter said they taste like September!

Wow! These are delicious! I followed the recipe to a T and they turned out amazing! Will put these in the kids school lunches and will definitely save this recipe and make over and over again.

Super good! I did have to use 4 apples though to get close to 2 cups! And my apples were pretty wet when grated, so I only did 1/2 C of applesauce so they weren’t too wet. So yummy. Will make many times this fall. Definitely don’t leave out the pecans. Adds a great crunch

We made these and the kids loved them! I'd like some advice though as I'm very sensitive to the taste of baking powder in recipes, is there any way to adjust this to add less baking powder? I also used oat flour (homemade) instead of whole wheat as we really struggle to get whole wheat in South Africa, but the muffins were a bit too crumbly, still edible though. :) Could you please give advice on substituting with oat flour, and then if I can use less baking powder or omit entirely? I substituted the whole wheat flour by weight but am thinking a little less oat flour would be better, or maybe mixing a bit of white flour and the rest oat flour? Thanks in advance :)

These healthy apple muffins are loaded with nutritious oats, yummy comforting flavours of apple and cinnamon, a delicious oatmeal muffin for breakfast, snack, or lunchboxes.

½ cups rolled oats (160 grams)

milk (375 milliliters)

apple (200 grams)

vanilla essence

flour (130 grams

olive oil

apple sauce (If you don't wish to use apple sauce

preheat oven to 180 degrees celsius approx 350 F

Prepare a 12 cup muffin tin, grease it or line with paper cups

Grate the apple. Soak the rolled oats and grated apple and vanilla in the milk. This is best done for at least 20 minutes, you can totally do it overnight if you want as well. Soaking the rolled oats makes the muffins soft and fluffy.

Place the dry ingredients; flour, baking powder, cinnamon and brown sugar in a large mixing bowl, use either a whisk or fork to combine them

Add the apple sauce and oil to the soaked oats and mix well.

Add the wet ingredients to the dry ingredients and gently combine until just mixed. 

Portion batter into the muffin tray.

Bake for 25-30 minutes. The muffins will be golden when cooked and will bounce back when gently pressed in the centre. Allow to cool in the tray for 5 minutes before removing.

https://content.jwplatform.com/videos/o0yQqOd7.mp4

Healthy Apple Muffins are a delicious way to use up any apples you have on hand. They make an easy gluten-free breakfast or snack on-the-go!

oat flour ((certified gluten-free, if needed))

coconut sugar

fine sea salt

walnuts

Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, combine the oat flour, coconut sugar, cinnamon, baking powder, and salt. Whisk well to help break up any clumps.

Add in the eggs, olive oil, applesauce, and vanilla extract. Whisk well until the batter is smooth, then fold in the chopped apple.

Use a ¼ cup measure to scoop the batter into the prepared muffin cups. Top with chopped walnuts or pecans, if you like, then bake at 350ºF until the muffins rise, about 25 to 30 minutes.

Let the muffins cool in the pan for at least 30 minutes, then they are ready to serve. Leftover muffins can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months.

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Top 7 healthy apple muffins recipes from across the web

The most viewed healthy apple muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Apple Muffin Recipe

Healthy Apple Muffins

Healthy Apple Carrot Muffins

Apple Muffins with Streusel

Healthy Whole Wheat Apple Muffins

Healthy Apple Muffins

Healthy Apple Muffins

The most viewed healthy apple muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine