Apple Cinnamon Muffins

These apple cinnamon muffins are low in sugar and are made with no oil or butter. Filled with oats and apples they’re hearty, delicious muffins that are healthy enough for breakfast. They also freeze well for easy grab and go snacks!

We go through a lot of muffins at my house.  I make them at least weekly and try to always have the freezer stocked as well because they’re such a great on the go breakfast or snack.

We grab them on the way out the door, we like having them on hand for breakfast in the morning, they’re perfect to pack in the kids lunches – basically muffins are just the best kind of snack.

I like to have a lot of muffin recipes available to me so there’s always one I can whip up at a moment’s notice.  Which brings me to the other thing I love about muffins – they literally take just minutes to make.  And you usually only need a bowl and a spoon to mix up the batter.  No dragging out the big heavy stand mixer or the electric hand mixer to make them.

These apple cinnamon muffins do require you to grate some apples, which I’ll admit is a bit of a pain, but you can always just take out the core and toss the rest of the apple into the food processor to give it a quick chop rather then grating them with the regular old box grater.  That makes it a bit faster.  They are totally worth the time anyways because these apple cinnamon muffins are fantastic.

They’re filled with oats, apples and cinnamon and make a hearty muffin that is perfect for breakfast or an on the go snack.  The oats make them a bit denser, they’re not light and fluffy almost cupcake style muffins, but I kind of like that in a muffin that I’m having for breakfast. 

These apple cinnamon muffins are definitely healthy enough for breakfast – you don’t feel like you’re having a cupcake masquerading as a muffin with your morning coffee!  Low in sugar, no added butter or oil, and filled with oats and apples – plus you can even make them with 100% whole wheat flour if you like and they’re still good.

The perfect breakfast food – you should probably go whip up a batch right now!

Tips for perfect Apple Cinnamon Muffins:

• I’ve made these muffins with all white flour, all whole wheat flour, or a combination of the two and they turn out great any way, so use your preference
• I love making my muffins in this stoneware muffin tin– if you happen to have one, be aware that you will likely need to add some baking time as muffins usually take a little longer in the stoneware (the recipe is written for a standard metal muffin tin)
• I grate my apples with the skin on (I have this grater that makes it super fast and easy, or a food processor will work too), but if you prefer to peel them you definitely can
• Here are some other great muffin recipes for you: Chocolate Chip Banana Oatmeal Muffins, Glazed Lemon Cranberry Muffins, and Whole Wheat Strawberry Banana Muffins

I’ve also shared this Apple Cinnamon Muffins Recipe over on Food Fanatic.  

Continue to Content

Yield: 12 muffins

Apple Cinnamon Muffins

Print

These apple cinnamon muffins are low in sugar and are made with no oil or butter. Filled with oats and apples they're hearty, delicious muffins that are healthy enough for breakfast.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1 cup Old Fashioned Rolled Oats
• 1/3 cup Brown Sugar, lightly packed
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1/2 teaspoon Salt
• 2 large Eggs
• 1/2 cup Applesauce
• 1/2 cup Plain Greek Yogurt
• 2 medium Apples, grated

Instructions

1. Preheat the oven to 425°F.
2. Spray a 12-cup muffin tin with non stick cooking spray or line with paper liners and set aside.
3. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt.
4. In a small bowl, combine the eggs, applesauce, yogurt and grated apple.
5. Add this to the flour mixture and stir until just combined.
6. Divide the batter between the 12 prepared muffin cups, filling almost to the top.
7. Bake for 5 minutes and then reduce the oven temperature to 350°F.
8. Bake for another 12-14 minutes or until a toothpick inserted in the center of a muffin comes out clean.
9. Muffins will keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 3 months.

Notes

• I often replace half or all of the all-purpose flour with whole wheat flour with good results.
• Regular plain yogurt, sour cream, or vanilla yogurt will all work well in place of the plain Greek yogurt if you don’t have any.
• I always leave the apple peels on when I grate my apples, but you could peel them first if you prefer.

Recommended Products

This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.

• 
  Glass Mixing Bowl Set
• 
  Measuring Cups/Spoons
• 
  Cuisinart Boxed Grater
• 
  Nonstick Muffin Pan

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 292mgCarbohydrates: 28gFiber: 2gSugar: 10gProtein: 5g

Nutrition Information is estimated based on ingredients used and may not be exact.