This is a recipe for Healthy Apple Cinnamon Muffins which make the perfect, simple breakfast for fall. They are made with wholesome ingredients like maple syrup, whole wheat flour, and coconut oil.
Muffins. The breakfast food that gets a bad rep. Many times they can be deemed as unhealthy as a donut. But they don’t come with icing or sprinkles because that would be considered a cupcake then, right? So 99 times out of 100, if I’m choosing between a muffin or a donut, I’m going to choose the donut and I think many people would agree with that decision.
But since I do still really love muffins but don’t love how they leave me desiring more, I wanted to create a lighter, yet more nutritious version that is filling yet still versatile. Best way to serve them? Fresh and warm out of the oven. Pair with a slab of nut butter, crumble into your favorite yogurt, or simply enjoy plain.
Personally, I think many of the grain-free or gluten-free muffins recipes that I’ve made can feel really heavy and dense. They also seem to really get almost “wet” if you don’t eat them within the first day. I don’t know why this happens but it’s weird and it is not how I want to enjoy my muffins.
I recently picked up the gluten-free all purpose flour from Trader Joe’s and after some recipe testing, I developed a recipe that yielded the lightest, most fluffy muffins (gluten-free or not) I’ve had in a while. Revised** I also tested these with whole wheat flour and they turned out delicious!
These healthy apple cinnamon muffins make for an easy on-the-go breakfast but could also work as a healthy choice for an afternoon or night snack.
I hope you give these muffins a try! Be sure to let me know and check out my Instagram for more posts like this!
Healthy Apple Cinnamon Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 10-12 muffins 1x
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This is a recipe for Healthy Apple Cinnamon Muffins which make the perfect, simple breakfast for fall. They are made with wholesome ingredients like maple syrup, whole wheat flour, and coconut oil.
Ingredients
- 1 3/4 cups gluten-free flour or white whole wheat flour
- 1 tbsp. cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs, room temp
- 1/2 cup maple syrup or honey
- 1 tsp. vanilla
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
Instructions
- Preheat oven to 350F
- Combine dry ingredients in large bowl
- Whisk eggs together in small bowl
- Add sweetener of choice, vanilla and coconut oil to whisked eggs
- Combine wet ingredients into dry and stir to combine but
- Gently fold in applesauce, DO NOT OVERMIX. Overmixing will cause your muffins to grow a puffy dome.
- Fill prepared muffin tray (cups or sprayed with non-stick spray)
- Bake for 18-20 minutes or until golden and toothpick comes out clean
- Category: Grain-free, Gluten-free, Dairy-free
- Cuisine: Breakfast, Snack
Let me know if you decide to make them!
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It’s SOOO hard to feel lost in the beginning. You’re cranking out content wondering if people are watching, but if they aren’t already, they will be. You seem to have SUCH a knack for healthier baked goods which is such a great niche. You’re doing all of the right things and these muffins look BOMBBBBB!
Yes girl, you get it. I think its key to persevere and keep it up. I’m so excited about my future and I’m so glad we connected!
Excited to try these! Most of my gluten free baking turns out mushy, so I have high hopes that these will be a turn around for me.
You will LOVE these then! I was so incredibly happy with the texture. If you give them a try, let me know!
Your recipes give me life! I cant wait to try these. I was looking for a nice snack that wasn’t a loaf for next week. These will be perfect!
Aw, you are TOO nice!! Hope you enjoy them when you make em 🙂
I just made these in a 9×9 cake pan and added walnuts and a frosting made with Kite Hill yogurt, cream cheese, and a little powdered sugar. Soooo yum! I absolutely love your baking recipes.
WOW! That sounds delicious!!! I’m so glad you are enjoying!! 🙂