Healthy Apple Spice Muffins

These easy to make Healthy Apple Spice Muffins are moist, tender, and packed with cozy fall flavors. Made with whole wheat flour, fresh apples, and warm spices, they’re a wholesome treat you can enjoy for breakfast, snack time, or as a lightly sweet dessert. Meal prep them for busy mornings!

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Looking for more homemade muffins? Try my Chocolate Cottage Cheese Muffins, Double Chocolate Chip Muffins, or Carrot Cake Muffins next!

About This Recipe

These healthy apple muffins take me straight back to crisp fall mornings and the smell of warm cinnamon in the kitchen. They’re soft, moist, bursting with juicy sweet apples, and made with simple ingredients like whole wheat flour, applesauce and Greek yogurt.

I love baking a batch during apple season for easy breakfasts or a perfect treat alongside a hot cup of tea or coffee.

Bonus? No tedious work of shredding apples required! Finely dice your apples and they are just as tasty or even better than muffins with shredded apples!

These tender muffins are healthy and perfect for busy mornings but they feel just indulgent enough for dessert and have a delicious crumb. You’re going to love them!

Ingredient Notes and Substitutes

• Whole Wheat Flour: I used white whole wheat flour for a lighter texture, but regular whole wheat flour or even all-purpose flour will work. The flour mixture creates structure while keeping the muffins hearty and wholesome.
• Warming Spices: I used apple pie spice, ground cinnamon and ground cardamom. My store-bought apple pie spice blend is made with cinnamon, nutmeg, mace, and cloves. If you don’t have it on hand, use more ground cinnamon and add a dash of nutmeg, allspice or cloves. Pumpkin pie spice also makes a great substitute.
• Maple Syrup: I used pure maple syrup for natural sweetness. It complements the warm spices and apple flavor nicely. Honey or agave syrup can also be used as substitutes, though the flavor may vary slightly.
• Greek Yogurt: I used full-fat (4%) Greek-style yogurt for moist muffins. You can also use a thicker full-fat plain yogurt (4-10% fat). Non-fat yogurt works too, though the texture may be slightly drier.
• Apple Sauce: Unsweetened applesauce adds moisture and natural sweetness.
• Fresh Apples: I used small Gala apples but any sweet apples work. Pink Lady, Honeycrisp, Envy, Fuji, or Granny Smith (for a mix of tart apples) are all great options. Dice into small pieces for even baking.
• Walnuts: Adds a nutty flavor and soft crunch. Pecans are a great substitute. Or you can skip the nuts entirely for a nut-free option.
• Extra Light Tasting Olive Oil: I used extra light-tasting olive oil for a mild, savory flavor. Melted coconut oil also works well in this simple batter.
• Eggs: Use two large eggs at room temperature. They’ll help the muffins rise and bind the muffin batter.
• Vanilla Extract: Adds a lovely warmth and enhances the apple flavor.
• Baking Powder & Baking Soda: These leavening agents are key for lift, especially with the initial high oven temperature to get that perfect muffin top.
• Fine Sea Salt: A small amount of fine sea salt balances the sweetness and enhances all the flavors.

Full ingredient list and measurements are in the recipe card below.

How To Make These Healthy Applesauce Muffins

Below is a step-by-step overview on how to make this apple muffin recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Prep. Preheat oven to 425°F / 220°C. Line a 12-count muffin pan with 12 paper or silicone muffin liners.

Storing and Reheating Leftover Muffins

• Storing. Store leftover healthy apple muffins in a sealed airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to 1 week.
  
• Reheating. To enjoy warm, place a muffin in a small bowl and cover with a paper towel. Microwave on high for 10-20 seconds until soft and heated through. 

Variations

• Gluten-free. Swap the whole wheat flour with a 1:1 gluten-free flour blend for gluten-free apple spice muffins.
• Try shredded apple. For even more apple flavor and moisture, swap half the chopped apples with shredded apple.
• Add a crumb topping. Sprinkle a cinnamon sugar mixture or coarse sugar over the muffin batter before baking for a sweet, crunchy muffin top.

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Healthy Apple Spice Muffins

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These easy to make Healthy Apple Spice Muffins are moist, tender, and packed with cozy fall flavors. Made with whole wheat flour, fresh apples, and warm spices, they’re a wholesome treat you can enjoy for breakfast, snack time, or as a lightly sweet dessert.

• Author: Lavina
• Prep Time: 10
• Cook Time: 21
• Total Time: 31 minutes
• Yield: 12 1x
• Category: Desserts
• Method: Bake
• Cuisine: American

Ingredients

Scale 1/2x1x2x3x

• 2 cups / 224 grams White Whole Wheat Flour (or whole wheat flour or all-purpose flour)
• 1 teaspoon Apple Pie Spice (store-bought or homemade – note 1)
• 1 teaspoon ground Cinnamon
• ½ teaspoon ground Cardamom
• ½ teaspoon Fine Sea Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 2 large Eggs, at room temperature
  ½ cup / 112 grams Unsweetened Apple Sauce
•  ½ cup / 145ml Pure Maple Syrup
• ⅓ cup / 65ml Extra Light Tasting Olive Oil (or use melted coconut oil)
• ½ cup / 112 grams Plain Greek Yogurt (I used 4% Greek Style Yogurt – note 2)
• 1 teaspoon Pure Vanilla Extract
• 2 cups / 210 grams finely diced Apples (I used 2 small Gala Apples – note 3)
• ½ cup / 55 grams Raw Unsalted Walnuts (or pecans)

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Instructions

1. Prep: Preheat oven to 220°C / 425°F. Line a 12-count muffin pan with 12 paper or silicone muffin liners.
2. Combine the dry ingredients: In a large mixing bowl, combine the white whole wheat flour, apple pie spice, ground cinnamon, ground cardamom, fine sea salt, baking powder, and baking soda. Whisk until fully incorporated, then set aside.
3. Combine the wet ingredients: In a medium bowl, whisk together the eggs, unsweetened apple sauce, maple syrup, olive oil, Greek yogurt, and vanilla extract until evenly combined.
4. Combine dry and wet ingredients: Pour the wet ingredients into the bowl with the dry ingredients mixture and mix until everything is evenly incorporated and combined well.
5. Fold in the apples and nuts: Add the finely diced apples and walnuts (or pecans if using) until just combined.
6. Scoop and divide batter: Use a cookie scoop (or spoon) to scoop the batter into the prepared muffin pan, filling the muffin liners all the way to the top.
7. Bake: Bake for 5 minutes at 425°F/220°C, until the muffins have slightly risen. Then reduce the temperature to 350°F/175°C without opening the oven door and bake for a further 16-17 minutes, or until toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to cool completely or until ready to eat. Enjoy warm or at room temperature.
9. Store: Store leftover muffins in a sealed airtight container in a cool dry area for up to 3 days or in the refrigerator for up to 1 week.

Equipment

Apple Pie Spice

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Muffin Pan

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Silicone Spatula

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Notes

1. Apple Pie Spice. I used a store-bought blend made of cinnamon, nutmeg, mace and cloves. Substitute with more cinnamon and add a dash of nutmeg and allspice or cloves. Alternatively, use pumpkin pie spice.
2. Plain Greek Yogurt. I used 4% fat Greek style yogurt which is slightly looser than thick Greek yogurt. Either will work for this recipe. Full-fat – minimum 4% and up to 10% fat will make the muffins moist and fluffy. Non-fat Greek yogurt can be used if desired but the texture may be slightly drier than if using full-fat Greek or Greek style yogurt.
3. Apples. Any kind of apples you love will work but note that Granny Smith will offer a tarter flavor. Besides Gala apples, Honeycrisp, Envy, and Fuji apples are some great options.
4. To freeze. Freeze in an airtight sealed container or freezer safe zipper bag for up to 3 months. Thaw overnight in the fridge and warm in the microwave on high for 10-20 seconds before consuming if desired.
5. Recipe adapted from Sally’s Baking Addiction.

Nutrition

• Serving Size: 1 muffin
• Calories: 222
• Sugar: 12.8g
• Sodium: 280.9mg
• Fat: 9.3g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7.8g
• Trans Fat: 0g
• Carbohydrates: 30.1g
• Fiber: 3.1g
• Protein: 4.7g
• Cholesterol: 31.9mg

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