Apple Cinnamon Muffins

I love a good muffin. They are so versatile! Plus they make great snacks for on-the-go mornings. They can be great for a lighter dessert option. 

My 4 year old begged me to make them. I was putting her to bed one evening and she has been doing this thing recently where she tells me her plan for the next day. She leaned in close to my ear and whispers “Sunday morning I want to make apple muffins!” Then she leaned back and smiled really big. How could I say no to that? 😉 We always have apples lying around the house. We’ve made a ton of banana bread lately and I’m glad my daughter thought of this! I know it’s not revolutionary, but I’m sure glad she had the idea. 

The best thing I love about these muffins is that they are made with NO BUTTER! I am always looking for ways to transform recipes and make them a bit more healthy. I hope you enjoy this deliciously sweet and healthier fall treat! 


  • 1 cup whole wheat flour 
  • 1 peeled and chopped apple (I used Gala apples since that is what I had lying around)
  • 1 tbsp cornstarch 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt 
  • 1 tsp ground cinnamon 
  • 1/2 tsp vanilla extract 
  • 1 egg (for and egg-free version use 1 tbsp of ground flax seed and 3 tbsp water. Stir and let it sit for about 10 minutes.)
  • 1 cup of plain Greek yogurt (you can use vanilla flavored Greek yogurt for an extra burst of flavor)
  • 1/2 fresh squeezed lemon 

Topping Ingredients: 

  • 3 tbsp whole wheat flour 
  • 2 tbsp quick oats
  • 1/2 tsp ground cinnamon 
  • 3 tbsp brown sugar 
  • 2 and 1/4 tbsp of coconut oil, melted 


  1. Preheat oven to 350 degrees. I used silicone muffin liners (reusable!!). Feel free to simply spray the tin or wipe coconut oil into each section and lightly flour. 
  2. In a large bowl pour the flour. Add the cornstarch, baking soda, salt, and cinnamon. Mix well until combined. 
  3. In a separate bowl, mix together a large egg (or ground flax seed mixture), Greek yogurt, coconut oil, vanilla extract, and brown sugar. Mix until well combined. 
  4. Peel and finely chop the apple. Toss the apple bits with lemon juice. Discard excess lemon juice. Toss with the flour mixture. This allows the apple slices to evenly disperse throughout the muffins. 
  5. Mix the wet and dry ingredients until just combined. Over-mixing makes the muffins more dense. 
  6. Fill the liners with the mixture. I use an ice cream scoop to help make each portion as even as possible. 
  7. In another bowl mix together the topping ingredients – wheat flour, coconut oil, oats, brown sugar, and cinnamon. If too dry, add more coconut oil; if too wet add more flour. 
  8. Bake for about 20-25 minutes; until a toothpick or fork comes out clean. 

*Feel free to add in more cinnamon to your  liking! 

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