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!
It’s fall, which means everyone is going crazy for pumpkin. And while I like pumpkin… if we’re being honest, I’m team apple. I think we take them for granted because they’re available year round but this is their season. Let’s celebrate.
I could eat an apple every single day and be happy. With peanut butter. Or cinnamon. Or cheese. Or just a plain old apple. So while I was debating making pumpkin muffins, I decided to make apple muffins instead. It’s time for apples to get the spotlight. (Plus I’ll never figure out an easier pumpkin muffin recipe than these 3 ingredient pumpkin chocolate chip muffins, so let’s just call it a day.)
So back to these muffins.
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.
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.
- 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 tsp vanilla
- 2 tbsp coconut oil, melted
- 1/4 cup coconut sugar
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 small apple (I used Honeycrisp but fuji, gala, etc. would work)
- Preheat the oven to 350.
- In a large bowl, combine the oats, applesauce, milk, egg, and vanilla.
- Make sure the coconut oil is melted, then add it to the bowl.
- Stir in the coconut sugar, flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- Stir in the pieces.
- Spray your muffin tin with non-stick spray.
- Scoop the batter into the muffin tins.
- I made mine into 12 mini muffins but you could make larger muffins if you like, you’ll just need to bake them longer.
- For the mini muffins, bake for 14-18 minutes, or until they’re a little brown on the edges.
- Remove from the pan immediately.
Feel free to substitute all purpose flour if you don’t have whole wheat pastry flour.
Keywords: Apple Cinnamon Muffin
These smell like fall, thanks to all that cinnamon! Each mini muffins is only 77 calories each. 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!
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