Cinnamon Apple Muffins Recipe

These cinnamon apple muffins are a delicious way to revel in the flavors of autumn!

Cinnamon and apples are such a timeless combination, don’t you think? Warm, welcoming and so wonderfully aromatic, you can’t help but get swept away to another time and place.

An overhead view looking down on some cinnamon apple muffins and some apples on a white surface.

For me, that time and place is when I was little. It was fall, the weather was cool and damp, pumpkins were everywhere, the school year was still new, and Halloween was just around the corner. Mom had some hot apple cider (with lots of cinnamon) simmering on the stove, and I was busy carving pumpkins. I was definitely in my “happy place”. It felt like total comfort to me. These muffins remind me of that time every time I make them.

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Cinnamon Apple Muffins cooling on a wire cooling rack.

What Kind Of Apple Is Best For Muffins?

For these muffins, you want sweeter apples. Avoid tart apples like granny smith apples, and instead use apples such as honeycrisp, gala, or fuji apples. You can use red apples, but they tend to be a bit bland for this recipe.

Optional Streusel Topping

While this recipe does not call for it, you can make a streusel topping if you wish. Sprinkle it on just before you put the muffins in the oven.

  • ½ cup of traditional oats
  • ¾ cup granulated sweetener
  • ½ cup oat flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup oil
  • 1 teaspoon vanilla extract (optional)

Why Are My Apple Cinnamon Muffins Dry?

  • Don’t over-mix the batter.
  • Don’t over-bake the muffins
  • If you are reheating these, do not overheat them.
Two cinnamon apple muffins stacked up on a white surface next to some apples.

About the Ingredients For This Recipe

Whole wheat pastry flour – If you can’t find whole wheat pastry flour, look for white whole wheat flour. It’s the closest flour to the pastry variety and tends to be a bit more widely available. Using regular whole wheat flour will make this muffin extremely dense.

Baking soda – Make sure it’s newer baking soda.

Large egg whites – I recommend using real eggs for this. Not the bottled egg whites.

Honey – Any type you have on hand is fine. You can use maple syrup too, but the muffins won’t be as sweet.

Oil – Any light flavor such as grape seed or safflower will work well here. Avoid coconut oil in this recipe.

Milk – Dairy milk works fine as does soy, rice, or almond milk. Pretty much any non-dairy milk will work here except for coconut, which will change the flavor too much.

Unsweetened apple sauce – Make sure it’s unsweetened or your muffins will turn out way too sweet. Plus, you don’t want refined sugar anyway.

Apple – Peeled and chopped small. You can also use grated apple if you prefer the texture.

Ground cinnamon – Just cinnamon. No added sugar.

How to Make Cinnamon Apple Muffins

All the ingredients for Cinnamon Apple Muffins measured and sitting in individual bowls on a white surface.

Preheat your oven to 350 degrees F. and measure all your ingredients.

The mixed, raw Cinnamon Apple Muffin batter sitting in a mixing bowl.

Stir and fold together all the muffin ingredients in a medium bowl. I typically mix the dry ingredients together first and then add the wet ingredients.

Cinnamon Apple Muffins batter scooped into a muffin pan.

Spoon the mixture into a lined muffin pan and place in the oven. Bake for 15-20 minutes or until the muffins are cooked through. Test with a toothpick. If it pulls out clean, they are done baking.

Cinnamon Apple Muffins cooling on a black, wire rack.

Cool on a cooling rack (the apples retain the heat for a while, so allow enough time for cooling).

How To Store Cinnamon Apple Muffins

These are best stored in the fridge in an airtight container for up to 4 days.

Freezing Cinnamon Apple Muffins

These can be stored in the freezer for up to 3 months if packed well in a freezer-safe, airtight container.

An overhead view looking down on some cinnamon apple muffins and some apples on a white surface.

How To Reheat Cinnamon Apple Muffins

Reheat From The Fridge

You can reheat these in the microwave on high heat for 30-45 seconds. Serve with a warm pat of butter if you wish.

Reheat From The Freezer

Thaw these completely in the fridge before reheating as instructed above.

Recipe Supplies

For this recipe, you’ll need a standard-size muffin pan, paper liners, and a mixing bowl. You can find those items on Amazon by clicking an image below. (Affiliate links)

A standard muffin pan sold on Amazon. (Affiliate link)
Cupcake liners sold on Amazon. (Affiliate link)
Mixing bowl set with lids sold on Amazon. (Affiliate link)

More Healthy Muffin Recipes

Cinnamon Apple Muffins Recipe Card

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Cinnamon Apple Muffins cooling on a wire cooling rack.

Cinnamon Apple Muffins

Delicious muffins that are perfect for autumn snacks and desserts!
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Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 muffins
Calories: 134kcal

Equipment

  • 1 Standard muffin pan

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tsp. baking soda
  • 2 large egg whites
  • ½ cup honey
  • ¼ cup oil (light flavor such as grape seed or safflower)
  • ¾ cup milk (dairy, almond, soy or rice will work well)
  • ½ cup unsweetened apple sauce
  • 1 medium apple (peeled and well chopped)
  • 2 tsp. ground cinnamon

Instructions

  • Preheat your oven to 350 degrees F. and measure all your ingredients.
    All the ingredients for Cinnamon Apple Muffins measured and sitting in individual bowls on a white surface.
  • Mix together all the muffin ingredients in a mixing bowl. I typically mix the dry ingredients together first and then add the wet ingredients.
    The mixed, raw Cinnamon Apple Muffin batter sitting in a mixing bowl.
  • Spoon into lined muffin tins and place in the oven. Bake for 15-20 minutes or until the muffins are cooked through (test with a cake tester).
    Cinnamon Apple Muffins batter scooped into a muffin pan.
  • Cool on a cooling rack (the apples retain the heat for a while, so allow enough time for cooling).
    Cinnamon Apple Muffins cooling on a black, wire rack.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1muffin | Calories: 134kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 102mg | Fiber: 2g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted on 10/22/2011.

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75 Comments

  1. Anonymous says:

    Jodi – Haha! Thanks! Your memories sound heavenly!

  2. Can you substitute a different oil for the safflower oil? These sound amazing!

    1. Anonymous says:

      Jessica – Yes, any light flavored oil will do nicely. Enjoy!

  3. You look so cute as a kid carving pumpkins! I am totally going to make these muffins this weekend.

    I too love fall smells, leaves, the crisp air, pumpkin seeds roasting!

    1. Anonymous says:

      Jenn – Thanks! And yes, roasting pumpkin seeds smell sooooo good!

  4. Anonymous says:

    Linda – Any heart-healthy oil will work here. Olive oil, grape seed, avocado, or even walnut oil will work. About the only oil you really want to avoid in that category is canola oil due to GMO issues. Glad you enjoyed the muffins!

  5. Anonymous says:

    Brittany – I’ve had that happen too. If you have non-stick muffin tins, you can just spray with a light coat of olive oil and they will pop right now. If you don’t, try spraying the papers very lightly. Also, be sure your muffins are completely cooled. Warm muffins stick more. You can also try using the foil-looking papers. They seem to stick less.

    1. Thank you! I will definitely use your tips. I did notice the following day my muffins weren’t sticking as much. I think I am going to have to make you pumpkin spice muffins : )

      1. Anonymous says:

        Brittany – Hope you enjoy them!

  6. Anonymous says:

    Maria – Thanks! Hope you enjoy the muffins!

  7. Anonymous says:

    Connie – Hope you enjoy them!

  8. Anonymous says:

    Jessice – Enjoy!

  9. Anonymous says:

    SS – I hope you’ll enjoy them!

  10. Anonymous says:

    Connie – My pleasure! I’m happy you enjoyed them!

  11. Anonymous says:

    MissBeckley – You could, but you’d have to switch out some flour for that otherwise your batter will get too dry. But it’s certainly doable. That, or just have a hard boiled egg before you have your muffin. Enjoy!

  12. Anonymous says:

    Linda – That’s wonderful! I’m so happy you enjoyed them!

  13. Anonymous says:

    Liz – Wow! That does sound yummy!

  14. Can I replace with sesame seed oil?

    1. Anonymous says:

      If you mean Safflower oil, yes. Any oil you like.

  15. Anonymous says:

    Marciey – No, it’s not a good substitute. Can you order it from Amazon.com? That, or look for white whole wheat flour. It’s the next best thing and it’s a bit more common.

  16. graciouspantry says:

    Naomi – No, because there is no gluten in the oat flour. You would have to look for an “all purpose” whole grain mix of flours. I wish I could help, but I know nothing about gluten free cooking/baking.

  17. Dora Siverio-Macholl says:

    Tried the recipe with some variations and it turned out to be awesome. I used flax seed oil, Stevia and a little protein powder. The muffins are moist and delicious. Thanks for your recipes, I really enjoy trying them. ๐Ÿ™‚

    1. graciouspantry says:

      Dora – Fantastic! I’m glad you enjoyed them!

  18. graciouspantry says:

    Alice – Glad you’re enjoying them!

  19. Yvette0417 says:

    Can I add flax seed to this recipe?

    1. graciouspantry says:

      Yes you can. ๐Ÿ™‚

    2. graciouspantry says:

      Yes you can. ๐Ÿ™‚

  20. Yvette0417 says:

    Can I add flax seed to this recipe?