Healthy Apple Muffins
User Reviews
5
Healthy Apple Muffins
Description
These muffins rely on oat flour as a whole-grain base combined with coconut sugar for sweetness and cinnamon for flavor. Applesauce and olive oil contribute moisture, resulting in a softer crumb compared to using butter or coconut oil. Diced apples folded into the batter give bursts of fruitiness in every bite, complemented by baking powder that provides lift.
The muffins bake until risen and golden, with an optional topping of chopped walnuts or pecans adding texture and a nutty note. The finished muffins cool to a tender yet structured consistency, balanced between sweet and lightly spiced.
These muffins are suitable for breakfast or snacks and can be stored refrigerated for up to a week or frozen for up to three months. The recipe notes suggest alternatives like using maple syrup instead of coconut sugar and point out that olive oil helps maintain softness. Egg substitutes have not been tested and may affect texture.
Ingredients
- 1 ¼ cups oat flour (certified gluten-free, if needed)
- ¾ cup coconut sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt fine sea salt
- 3 large egg
- 2 tablespoons olive oil
- ¾ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup apple diced
- ⅓ cup walnuts optional topping, chopped, or pecans
Instructions
- 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.
Notes
- Olive oil keeps the muffins softer compared to coconut oil or butter and can be substituted with other mild vegetable oils.
- Maple syrup can replace coconut sugar by using ½ cup syrup and reducing applesauce by ¼ cup to avoid excess moisture.
- This recipe’s nutrition info is calculated per muffin without the optional nuts topping.
- Refrigerate muffins in an airtight container for up to one week or freeze for up to three months.
- Egg-free substitutes have not been tested, but powdered egg alternatives may work better than flax eggs to avoid gummy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 135mg | 6% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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