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Healthy Apple Spice Muffins

Baked healthy apple spice muffins in a muffin pan.
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5 from 3 reviews

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.

Ingredients

Scale
  • 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)

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

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

Find it online: https://thatspicychick.com/healthy-apple-spice-muffins/