It’s apple muffin time! You all really seem to love my banana muffins, pumpkin muffins and carrot muffins and the blueberry muffins in my cookbook. Today, apple muffins are joining the club.
Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.
Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then. These muffins are the better of the two, by a long shot.
I based these healthy apple muffins off my carrot muffins, replacing grated carrots with fresh apple, and replacing half of the Greek yogurt with applesauce.
These muffins contain apple, three ways: freshly grated and chopped apple for the perfect texture, and applesauce for infused apple flavor. They’re the best apple muffins I’ve ever had.
Healthy Apple Muffin Notes
- These apple muffins taste even better after resting for a few hours, if they last that long.
- I particularly enjoy them with a spread of peanut butter.
- Check my recipe notes for how to use honey instead of maple syrup, and some ideas for how to make the muffins vegan.
I think it’s time for another! Please let me know how you like these muffins in the comments. I love hearing from you.
Baking Tips for Success
How to Measure Flour
How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:
- Gently stir your flour to loosen any clumps.
- Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
- Level off the top of the cup with a knife. Repeat as necessary.
Baking Powder & Baking Soda Are Not the Same Thing
…and they are not interchangeable. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story).
This recipe relies on a combination of baking powder and baking soda to produce light and fluffy muffins. For ideal results, always follow the recipe and measure carefully.
How to Stir Your Batter
This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
Watch How to Make Apple Muffins
Healthy Apple Muffins
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey*
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (I used full-fat but any variety should do)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Instructions
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Notes
Recipe adapted from my healthy carrot muffins.
*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
Make it vegan: Replace the eggs with flax eggs and replace the yogurt with vegan buttermilk—try mixing 1 ½ teaspoons vinegar with a scant ½ cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
Make it dairy free: See “buttermilk” option above.
Make it egg free: Use flax eggs instead of regular eggs.
Make it gluten free: Bob’s Red Mill or King Arthur Flour make gluten-free all-purpose blends that work well.
If you love this recipe: You will also love my zucchini muffins, carrot muffins and banana muffins! Here are more apple recipes for you, too.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Joanne Mouradjian
Hi Kate
We absolutely loved these muffins as I do all your recipes. I especially liked using apples three ways since I have a lot from a neighbors orchard right now. They are especially good warmed up. I want to bring an apple cake to our Bible study and most recipes I found use sugar instead of maple syrup. Can I convert this muffin recipe into a sheet cake?
Thanks again for delicious healthier recipes.
Joanne
Kate
I haven’t tried it as a cake, so I can’t say for sure. Sorry!
Ramona
Hi Kate,
Thank you for the recipe, we are enjoying it as apple bread (350 degrees for 45 minutes). Thank you for so many of your recipes in fact! As a vegetarian/ physician/ mother of 2, I am grateful for your recipes that are easy, nutritious, and always delicious. My belated condolences on Cookie.
Kate
Thank you for your kind words, Ramona! I’m excited you enjoy my recipes.
Bri
Missed the honey memo. Think that should be clearer at first step where set oven temp
Jen
Kate never disappoints! I used organic honeycrisp apples and regular vanilla yogurt because that’s what I had on hand. Made no other changes, and these were DELICIOUS! Best muffins I’ve had by far! Super fluffy, just the right amount of sweet, and full of apply flavor. Thanks for another great recipe!
Kate
You’re welcome, Jen!
Nancy Brown
I want to add pecan pieces to the recipe, and sprinkle them on top. How much?
I’m tripling the recipe for my son’s crew at his firefighter station
Any issues for either of these?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
elizabeth
How many eggs? Feel like I’m missing something in the ingredients list but definitely mentions eggs in the directions and substitutions notes.
Kate
Eggs are right under sweetener.
Rachael
Silly question… since it is APPLE muffins. What if I don’t have any apples on hand, but I DO have apple sauce only!?
Kate
This is best recommended as is. I hope you are able to try it!
Kelsey
Hi I’m excited to make these today- they look delicious! Have you ever tried this recipe with almond flour?
Kate
Hi Kelsey, Using almond flour isn’t a 1:1 ratio and would likely require a different recipe.
Dauphne
Can you make it and leave out the yogurt? I dont eat yogurt.
Kate
This recipe is best as written. See the notes for possible alternatives.
Diane G
These were very good and very moist. I used honey and baked at the lower temperature but it did take somewhat longer (about 30-35 minutes). Also, after cooling in the pan, to prevent sogginess I would let them air out a little bit before serving. Will be making these again!
Thanks-
Clare Smith
Hi, lovely recipe! Do you think this could be adapted as a loaf? If so what if anything would you change? (Other than cook time of course)
Thanks!
Kate
I haven’t tried it, but I believe others have. You will need more time. Let me know how it turns out!
Tove
I have never particularly cared for muffins before, but since I became a breastfeeding mom they have been a game changer. I made a batch of these muffins and kept in the fridge – perfect to quickly grab and snack on in bed as a first breakfast while my daughter eats as well.
About your note on how to measure flour – why don’t you give the measurements in grams (as well), and the problem disappears?
Melissa
Hi – curious what kind of apples you recommend for this recipe? Thanks!
Kate
I use Granny Smith, but you can use what you prefer.
Christine
Anyone know the nutrition facts for these? Hubby is a type 1 diabetic and so would love to know. They’re delicious!
Kate
Hi Christine! The nutrition information is below the notes section of the recipe.
Sherry
No it’s not, I’ve looked repeatedly.
Kate
I’m sorry you are having issues. Try a different browser or clearing your cache. I just checked and it is working.
Cheryl McKercher
These were so moist and filled with flavour! My Mom and I loved them!
Ailine Tan
Hi! If I don’t want to use maple syrup or honey, can I substitute with mashed bananas for sweetness? Thank you!
Kate
I haven’t tried it, sorry!
Mia Moore
These are SO GOOD!
Thank you!!
Kate
You’re welcome, Mia!
Amy
These are bomb. The first time I made a double batch with apples from our backyard – they came out amazing. I made a mix of regular and mini sizes and froze the minis for my toddler. We just ran out and he promptly requested we make these again! LOVE this recipe, and for anyone wondering, these freeze great!!
Kate
I’m happy to hear you enjoyed them, Amy!
Lindaoojw
Dearcookieandkate,
Thank you for this ‘delectable’ made with fun and ‘unconventional’ steps!
They actually came out of their cups!
I used Wilton cupcake pan ( usually whatever I bake. Sticks like glue-no matter what I do :(…. Even if I carefully slicked each cup with coconut oil, as I did with this recipe…did I mention these muffins are so good. Homemade, yet firm and professional looking.
Trez
Hi, can I use plain yogurt instead of Greek yogurt?
Kate
You can try it. Let me know how it turns out!
Kamielle
I followed the recipe exactly. The muffins turned out pretty good, but a little bland for my preference. Also, because of the short cooking time, I find the apples feel a little bit more “crunchy” than I would like in a muffin, even though I cut them very small. Next time, I would pre-cook the apples in some cinnamon and add more spices to the batter (extra cinnamon, nutmeg, ginger) and I think that would really elevate the recipe.
Tracy
These are really delicious hearty muffins! I only used 1/4 cup of the maple syrup and then used applesauce for the other 1/4 cup.
Thanks for the great recipe!
Nancy Hargis
Exactly what I did1/4 c. maple syrup+1/4 c. applesaucefor the syrup. Muffins are great!I did need to add some baking time.
Thank you for this recipe-addresses so many things many of us want-all healthy delicious ingredients including the sweetening.
Linda O'Grady
Absolutely delicious! I followed the directions exactly as written. Used maple syrup. Thank you! :)
Kate
You’re welcome, Linda!
Laura
Just made these and they came out perfectly! Don’t skip the turbinado sugar sprinkle. It gives it a delicious, crispy top.
I’ve been reheating mine back up in the mornings with a little pad of butter and enjoying with a hot cup of coffee. So dang good!
Maria R
These are on regular rotation now, so good!! I make them with gluten free flour, and mini muffins tins, so perfect one bit snack. Delicious, thank you.
Kate
You’re welcome, Maria!
Diana Gallivan
Absolutely excellent
Noreen
Can these be made in muffin maker?
Kate
I have never used one, so I can’t say for sure. Sorry!
Nadia Borowski Scott
So delicious. The multiple textures of the apples was brilliant. I didn’t have applesauce on hand, so pureed some figs with a small banana – worked well. You are brilliant, Kate. We love your cookbook too – and miss Cookie.
Gila
I made this recipe and it was so good that I made it a few times afterwards. I shared some muffins with friends and they asked for the recipe – a real compliment ond a “keeper” recipe!
I just find these recipes well developed and accurate.
COOKIE &. KATE recipes “take the cake”! (the best!!)
Kate
Hooray! That’s great. Thank you for sharing, Gila.
Anne
My grandson and I have been making these together since he was less than three years old. He’s five now, and he still loves them—would happily eat two or three in a sitting. The rest of us like them, too!
Kate
Thank you for sharing, Anne!
Jen
Thank you! Looks amazing! Do you think I could use spelt flour instead ? Thank you !
Kate
Hi Jen, I haven’t tried it. I know it works well with my banana bread recipe. If you try it, let me know!
Honora Dash
This is my 2nd attempt at this recipe. The flavor is great but my muffins come out rubbery. What am I doing wrong? Also does using muffin tin liners make a difference in the baking?
Kate
The liners could be impacting it or if you are over mixing the batter. I hope you try them again!
Misty
Hey! You forgot the eggs in the ingredients list. I do love all your muffin recipes and variations. They are the best
Kate
Hi Misty, The eggs are listed below the sweetener. They require 2 eggs.
Char
This is the best apple muffin recipe EVER!!!!!
So easy and delicious. And healthy.
Thank you
Tressa
Hi! Is there something I could use instead of applesauce? Or even just leave it out?
Kate
You need the applesauce for these to turn out the best. Sorry!
Kathy
These were delicious! I used 1/3 cup light sour cream and a spoon extra of apple sauce as I didn’t have yogurt. Absolutely delicious!!
Helena
Dear Kate, I have tried a lot of your recipes over the years (I even bought one of your books as a way to support your work) and I have had a lot of success with them. I love it that they are delicious while being healthy and vegetarian. But I must say this recipe has proven to be a disaster. I’ve tried it twice (1st time yesterday, 2nd time today), followed the recipe exactly and both times the muffins were extremely wet. This second time less so because I didn’t end up adding all of the wet mix into the dry mix (I was left with about half a cup of the wet mix). I don’t understand what went wrong, I am not a rookie at cooking or baking. My only guess is that both times I didn’t add enough flour? As someone living in Europe I’ve always found it frustrating to follow recipes that use cups instead of weight (especially so in baking!) but I have read your notes and “measured” my flour exactly as you suggested. Anyway, I’m only writing this review because I love your recipes so much and am now so disappointed in how this one turned out. Wasted so much time and ingredients baking it twice.
Kate
Hi Helena, I’m sorry to hear you had issues. It could have been the conversion from cups to grams. Sounds like there wasn’t enough flour or the apples could be very moist.
Joanna
Hi there! I can’t eat Greek yogurt due to dietary restrictions. Could I use vegan yogurt or coconut based yogurt?
Thanks!
Kate
See the notes below the instructions on making this dairy free.
S. Dugas
A truly delicious muffin, that tastes of apples. I brought them to a group of friends – the muffins disappeared and the recipe was in demand.
I am not very equiped in my kitchen, so the prep time (dicing apples, sifting the flour, etc.) took me way more time than 15 min. But worth it.
I wonder why this recipe requires baking powder, while another recipe on this site for banana muffins doesn’t? I have much to learn about the chemistry of cooking.
Char
These are the best apple muffins I have ever made. Thank you so much.
Tiffanie
These muffins are delish!!
Do you happen to have the nutritional stats on them, calories etc?
Kate
I’m happy to hear you enjoy these muffins, Tiffanie! I appreciate your review.
Shanna
Made these this evening and OMG they came out perfect!!! So delicious!! I will definitely be making again soon
Jaz
I made these. I left the applesauce, sugar and yogurt out. I added some of the apple juice I squeezed out for the moisture. I added blue berries with the apples. Was fantastic.
Anastasia
Preheat oven to 425 degrees Fahrenheit.
That seems high for muffins, so I want to check this before I bake them.
Kate
Hi Anastasia, This one needs a bit higher temperature due to the additional moisture. I hope you try them!
Ays
Wonderful! Easy to make and super delicious! I will definitely make them again.
Kate
Great to hear, Ays!
Melanie
My daughter is an extremely picky eater. Apples are the only fruit she will eat. She absolutely loves this recipe, as well as the freshly squeezed juiced. Thank you so much for sharing this gem of a recipe!
Gracie
I love your recipes, but live at 5800-6000′. Can you recommend modifications for high altitude baking?
Kate
I don’t have recommendations for those adjustments since I can’t replicate in Kansas City.
Iris
I didn’t have whole wheat flour so I used all purpose flour with one heaping tablespoon of ground flaxseed. I also didn’t have applesauce so I used a boiled and pureed carrot. And I only used 1/3 cup of honey plus 2 tbs cane sugar. I also added a little ground ginger. The muffins were delicious.
Kate
I’m happy to hear you enjoyed these muffins!
Marianne Leighton
I love Cookie and Kate. You are so reliable and consistent with excellent healthy recipes. My family say these are the best muffins and meals they have had. Your website is easy to navigate and doesnt waste your time with too many ads. All in all you are very generous with sharing healthy delicious recipes.
Thank you,
Marianne – Sydney, Australia
Kate
Thank you, Marianne! I’m delighted you enjoy my recipes and this recipe as well.
Amanda
Love this recipe. I used honey, followed the 325 direction and the muffins are moist and delicious.
Kristen
My daughter made these! She has crohn’s disease and we are trying to stay way from processed sugar but we LOVE muffins. They are SO good. Thank you!
Kate
You’re welcome, Kristen!
Mel
These are delicious I didn’t put apple sauce in & they turned out amazing all gone now will make another batch
Diana
Love your recipes! Is it possible to use self raising flour instead?
Kate
This recipe is best as written.
Val
This apple muffin recipe was easy to make and turned out to be
delicious. I substituted the plain yogurt for blueberry flavoured because that is all I had. Another substitute I made, I used butter instead of oil because I’m not a vegetarian.
Bob Kinosian
Hello Kate (and Cookie),
I first located your information for “best steel cut oatmeal” online (I forgot the ratio of oats to water). Then I tried your recipe with milk and roasting the oats before cooking Wow! It was great! Thank you. I added dried cranberries and roasted pecan pieces before serving. Fantastic.
Because of this experience, I went back online to look for an apple muffin recipe and found your “healthy apple muffins” and have made them several times since. To make a more complex flavor, I add 1/2 C fresh frozen cranberries quartered or halved that I sprinkle with 1 t of Stevia or Zero Carb Granulated Erythritol “sugar” and let rest for 15 minutes, 1/2 C roasted walnuts, I use an egg substitute, and sprinkle in about 4 – 5 T of Hemp Hearts for extra protein. It’s fabulous! And I can’t wait to bake your healthy carrot muffins and pumpkin muffins.
I want to thank you so much for putting out such wonderful recipes and will most likely order a copy of your cookbook.
Rivkah
Made these for the toddlers breakfast. Threw in a dash of extra salt, cinnamo, nutmeg and vanilla (really just a dash!) before baking. I didn’t *quite* have enough honey. They smelled great baking, but tasted like flour more than anything. Will try again with the maple syrup and more than just a splash extra of some ingredients.
Sarah
Thank you for the recipe, it is absolutely delicious! I topped with brown sugar since I didn’t have raw sugar and it was so good! Very happy!
Kate
That’s great to hear, Sarah!
Angie
Hi! I would love try to try your recipe. Can I had add oats to it? If so, how much?
Thanks!
Kate
Hi Angie, I tested adding oats in my Strawberry Oat Muffins and have guidance for you in there!
Bec
These are amazing! My daughter has them in her morning tea for school everyday!
I use a pumpkin spice in them instead of just the cinnamon.
Kate
Thank you for your review, Bec!