When you have apples on hand and want to bake, try these healthy apple muffins. They’re made with whole-grain oat flour and natural sweeteners, but they don’t taste “healthy” at all.
In fact, I think they taste like they came from a bakery!
If you’re not familiar with gluten-free baking, it can sometimes result in a slightly dense or dry texture when you substitute all-purpose flour with a gluten-free alternative. That’s why I spent weeks testing this muffin base, so it would turn out perfectly fluffy on your first try.
The combination of applesauce and fresh apples creates the perfect Fall flavor, so I can’t wait for you to taste them!
⭐⭐⭐⭐⭐ Featured Review
“Oh my gosh! These are absolutely HEAVENLY!!” – Terese
Apple Muffin Ingredients
- Oat Flour. I love using oat flour because it’s naturally gluten-free, and most people keep rolled oats on hand. Just blend them briefly and you’ll have homemade oat flour!
- Coconut Sugar. If you don’t keep coconut sugar on hand, you can use another granulated sugar (like brown sugar) or try replacing it with a 1/2 cup of maple syrup or honey instead.
- Eggs. These are essential in gluten-free baking. They add structure and make these muffins fluffy in texture, so I don’t recommend using an egg substitute in this recipe.
- Applesauce. This addition adds apple flavor and reduces the amount of oil required.
- Apple. You can use any variety of apple, but varieties like Pink Lady, Honey Crisp, and Fuji will taste sweeter than a variety like Granny Smith, which is more tart.
- Baking Powder. This helps muffins rise a little better than baking soda does.
- Spices. Cinnamon adds a hint of Fall flavor and salt boosts the overall taste, balancing out the sweetness.
How to Make Healthy Apple Muffins
Step 1:
Add the oat flour, coconut sugar, baking powder, cinnamon and salt to a large bowl. Whisk well, to help break up any clumps.
Step 2:
Next, add in the eggs, olive oil, and vanilla extract, and stir until the batter looks smooth. Then fold in the chopped apple.
Step 3:
Line a muffin pan with 12 paper liners and use a 1/4 cup measuring cup to divide the batter among the cups.
Sprinkle the tops with chopped walnuts, if desired, then bake in a preheated oven at 350°F for 25 minutes, or until the muffins feel firm to the touch in the center. (You can also test the center with a toothpick to make sure it comes out relatively dry.)
Serving Tips
Let the healthy apple cinnamon muffins cool in the pan for at least 30 minutes, then they are ready to serve. Split them in half and spread them with butter or peanut butter for a more filling treat.
Leftovers 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. Thaw frozen muffins in the refrigerator overnight before serving them again.
Note: If you let these muffins sit at room temperature for too long (2 hours or more), the tops can start to develop a slightly sticky texture. The middles are still perfectly fine, but for the best results, I recommend storing them in the fridge.
- 1 ¼ cups oat flour (certified gluten-free, if needed)
- ¾ cup coconut sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 large eggs
- 2 tablespoons olive oil
- ¾ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup diced apple
- ⅓ cup chopped walnuts or pecans (optional topping)
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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.
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Add in the eggs, olive oil, applesauce, and vanilla extract. Whisk well until the batter is smooth, then fold in the chopped apple.
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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.
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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.
This recipe calls for olive oil because it keeps the muffins softer in texture, compared to using coconut oil or butter (which turn solid at room temp.) You can use another mild-flavored vegetable oil instead, if you prefer.
If you would rather use maple syrup instead of coconut sugar, you can use a 1/2 cup of maple syrup, and reduce the applesauce by a 1/4 cup, so the muffins don’t get too moist.
I have not tested this recipe with an egg-free substitute yet, so I can’t tell you how that will work. I tend to prefer store-bought substitutes with gluten-free flours, like Bob’s Red Mill powdered egg substitute, rather than using flax eggs, which can result in a gummy or under-baked middle.
Calories: 137kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 135mg | Potassium: 154mg | Fiber: 1g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
More Apple Recipes to Try
If you try this healthy apple muffin recipe, please leave a comment and star rating below letting me know how you like it!
