These skinny apple cinnamon muffins are a delicious fall treat! Made with applesauce and whole wheat flour, these are a healthier twist on a traditional muffin!

apple cinnamon muffins next to an apple
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I love making muffins and lately, I’ve been making them on repeat because it’s one of the few foods my picky toddler will willingly eat! Muffins are his favorite and I’ve been trying to make recipes like this one that don’t have too much sugar in them and also contain some fresh fruits or vegetables. These apple muffins fit the bill!

I made these as mini muffins but you could also make them as larger muffins, you’ll just need to adjust the baking time. These are also freezer friendly, so feel free to make a double batch!

Ingredients & Substitutions

  • Rolled oats– I used rolled oats for this recipe, which are also called old fashioned oats. You can substitute quick cooking oats if you prefer, but I do like the texture of the rolled oats.
  • Applesauce– I recommend using unsweetened applesauce, but if you like a sweeter muffin, sweetened applesauce is fine.
  • Milk– I used almond milk, but dairy milk works, too.
  • Coconut sugar- This recipe calls for coconut sugar, but you can use light or dark brown sugar (lightly packed) in place of coconut sugar.
  • Whole wheat pastry flour- I used whole wheat pastry flour, which has a little more fiber than all-purpose flour but feel free to substitute all-purpose flour if that’s what you’ve got!
  • Apple– I recommend using a sweet red apple. You’ll need about 2/3 cup of chopped apple, which is 1 small “lunchbox” sized apple or half of a large apple.
skinny apple cinnamon muffins

What is Whole Wheat Pastry Flour?

Whole wheat pastry flour is a type of flour that is made from finely ground whole wheat grains. It has a lighter texture and slightly lower protein content compared to regular whole wheat flour, which makes it ideal for use in muffins, cakes, and other baked goods that require a tender texture.

Whole wheat pastry flour is made from the entire wheat grain, including the bran, germ, and endosperm. This means that it is a good source of fiber and nutrients, such as iron, protein, and B vitamins. It can also be used in combination with all-purpose flour or other types of flour to add a nutty, whole-grain flavor and boost the nutritional content of baked goods.

Health Benefits of Apples

These muffins are very lightly sweetened and thanks to the apples, they have some great health benefits! Apples are a good source of soluble fiber, which can help lower cholesterol levels and reduce the risk of heart disease. Apples contain antioxidants, including vitamin C, which can help to support the immune system. The combination of applesauce and fresh apples make these muffins a great option for breakfast or a healthy snack!

Tips for the perfect muffins

  • Remove them from the pan right after you take them out of the oven, otherwise, they will steam in the pan and they can get soggy.
  • Bake these on the center rack in the oven, so the muffins cook evenly. Every oven is different so you may need to adjust the baking time, slightly.
  • Use a toothpick to determine doneness. Slide a toothpick into the center of one of the muffins. It should come out clean and the muffin should feel springy.
  • Do not over mix the batter, otherwise the muffins can become dry and tough.
skinny apple cinnamon muffins

If you love apple recipes, be sure to try my apple cinnamon bread recipe!

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skinny apple cinnamon muffins

Skinny Apple Cinnamon Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 26 reviews
  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 12 mini muffins 1x
  • Category: Breakfast or Snack
  • Method: Baking
  • Cuisine: Muffin
  • Diet: Vegetarian

Description

These skinny apple cinnamon muffins are the perfect fall snack! Made with whole wheat pastry flour, these muffins are light but still full of fiber.


Ingredients

Units Scale
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk (skim or almond milk is fine)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut sugar
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 small red apple, chopped into 1/2” pieces

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the oats, applesauce, milk, egg, and vanilla.
  3. Make sure the coconut oil is melted, then add it to the bowl.
  4. Stir in the coconut sugar, flour, baking powder, baking soda, salt, and cinnamon.
  5. Dice the apple into tiny chunks. You don’t want the pieces to be too big or it’ll make the muffins a little soggy.
  6. Stir in the pieces.
  7. Spray your muffin tin with non-stick spray.
  8. Scoop the batter into the muffin tins.
  9. I made mine into 12 mini muffins but you could make larger muffins if you like, you’ll just need to bake them longer.
  10. For the mini muffins, bake for 14-18 minutes, or until they’re a little brown on the edges.
  11. Remove from the pan immediately.

Notes

  • Do not overmix the batter, or the muffins will become tough and dry.
  • Remove them from the pan right after you take them out of the oven, otherwise, they will steam in the pan and they can get soggy.
  • Bake these on the center rack in the oven, so the muffins cook evenly. Every oven is different so you may need to adjust the baking time, slightly.
  • Use a toothpick to determine doneness. Slide a toothpick into the center of one of the muffins. It should come out clean and the muffin should feel springy.

I actually added a buttery crumb topping to half of them (for Alex) and left the other half plain. If you do want to add a fancy topping, just crumble a little butter, sugar, and cinnamon together and sprinkle it on top before you bake it. Or you can sprinkle the tops with an extra pinch of coconut sugar and they’ll get a deliciously sticky, sweet top!

apple cinnamon muffins on a plate

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