Go Back
–+ servings
healthy apple muffins split in half with whole muffins with apple slices and whole apple.

Healthy apple muffins

Sarah Allison
These are the best healthy apple muffins because they are full of apple flavor, wholesome, and soft. They bake up wonderfully moist and with the perfect amount of sweetness. My kids love them and so will you.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 48 minutes
Course Breakfast
Cuisine American
Servings 12

Equipment

Ingredients
  

Cooked Apples

  • 2 tablespoons unsalted butter
  • 2 apples peeled cored and cut into ¼ inch pieces (approximately 3 cups)
  • 2 tablespoons packed dark brown sugar
  • ½ teaspoon cinnamon
  • 1/4 teaspoon diamond crystal kosher salt

Muffin mix

  • 2 cups whole wheat flour (260 grams)
  • 1 ¼ teaspoons diamond crystal kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground nutmeg
  • 1 teaspoon cinnamon
  • 1 egg
  • ⅓ cup applesauce (80 grams)
  • ½ cup apple cider (116 grams)
  • ¼ cup buttermilk (63 grams)
  • ⅔ cup maple syrup (196 grams)
  • 2 teaspoons vanilla extract

Instructions
 

  • Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin generously with vegetable oil spray. or line with cupcake liners. Set aside.
  • Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add apples, dark brown sugar, cinnamon, and salt. Cook, stirring often until moisture has completely evaporated and apples are well browned about 7-9 minutes. Remove pan from heat and let cool for 10 minutes.
  • Whisk whole wheat flour, baking soda, baking powder, freshly ground nutmeg, salt, and the remaining 1 teaspoon of cinnamon together in a large bowl.
  • Whisk applesauce, apple cider, buttermilk, maple syrup, egg, and vanilla together in a separate bowl for about 30 seconds. Add cooled apples to the mixture.
  • Pour the wet ingredients into the dry ingredients. With a spatula fold everything together gently just until combined. The batter will be thick.
  • Spoon the batter into tin or liners filling them almost to the top. Bake for 14-16 minutes at 400°F until golden brown and a toothpick inserted in the center comes out with a few crumbs.
  • Let muffins cool in muffin tin on wire rack for 5-10 minutes. Remove muffins from tin to wire rack and let cool.

Notes

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave if desired.  Or heat in the microwave from frozen for about 30 seconds. 

Nutrition

Calories: 126kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 382mgPotassium: 152mgFiber: 3gSugar: 7gVitamin A: 49IUVitamin C: 2mgCalcium: 43mgIron: 1mg
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!