Healthy Apple Muffins
User Reviews
4.8
15 reviews
Excellent
Healthy Apple Muffins
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These Healthy Apple Muffins are bursting with so much flavor. Perfectly soft, moist, filled with apples and cinnamon, plus topped off with a delicious oat streusel. Made with whole grain flour, dairy-free, and free of refined sugars.
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Ingredients
Oat Crumble
- 1.5 tablespoons coconut oil melted & cooled
- 2 tablespoons coconut sugar
- 2 tablespoons whole wheat white flour
- 3 tablespoons rolled oats or 2 tablespoons quick oats
- dash of ground cinnamon
Dry Ingredients
- 1 3/4 cups + 2 tablespons whole wheat white flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- Dashes of nutmeg and all spice optional
Wet Ingredients
- 1/2 cup non-dairy milk + 1/2 TBS apple cider vinegar
- 1/3 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar or brown sugar
- 2 tablespoons avocado oil or olive oil or melted & cooled coconut oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup diced apples I used granny smith, skin on
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Instructions
- Preheat oven to 425ºF. Grease 9 cups in a 12 cup muffin pan with oil; set aside.
- Make "buttermilk": In a glass measuring cup, add 1/2 cup of milk + 1/2 TBS of apple cider vinegar, set aside for about 5 minutes.
- Make crumble: In a small bowl add coconut oil, coconut sugar, flour, oats and cinnamon. Stir with spoon and mix well with hands until combined. Set aside.
- Mix dry ingredients: In a medium bowl, add whole wheat white flour, baking powder, baking soda, salt, ground cinnamon, and a couple dashes of ground nutmeg and allspice for a hint of extra spice. Whisk together until evenly combined.
- Mix wet ingredients: In a large bowl add applesauce, maple syrup, and coconut sugar. Whisk until evenly combined then add oil, egg (or flaxseed "egg") and vanilla. Whisk until evenly combined. Pour in milk mixture and gently stir to combine.
- Combine: Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula, gently combine until all dry ingredients are almost incorporated, then fold in diced apples gently. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
- Evenly distribute batter into greased muffin pan, filling ¾ full (about heaping 1/4 cup of batter). You should fill 9 cups– or evenly distribute into 12 for smaller muffins. Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
- Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: If greasing pan, I use a butter knife to remove from pan. Transfer apple muffins to wire rack and allow to cool completely before storing.
Notes
- FLOUR - Can use half whole wheat flour, half unbleached all-purpose
- VEGAN - You can sub large egg for flax egg to make vegan. Flax egg tutorial here.
- STORAGE - Muffins are best enjoyed fresh within 3 days. Store in an airtight container at room temperature. Rewarm for 5-10 seconds in the microwave, if desired.
Nutrition Information
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Serving
1muffin
Calories
233kcal
(12%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Cholesterol
21mg
(7%)
Sodium
266mg
(11%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 233kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 21mg | 7% |
| Sodium | 266mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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