Healthy apple muffins are the ultimate grab and go breakfast! They’re vegan, gluten-free and this easy recipe is perfect for meal prep.
Apple cinnamon baked oatmeal muffins are my kinda breakfast. What’s not to like? Great taste, enormously satisfying and a well balanced nutritional profile that won’t spike your blood sugar. They’re made with simple pantry ingredients too. No flour? No problem! None needed for this healthy recipe.
Healthy Apple Muffin Ingredients
To put the healthy in your muffins, start with a clean ingredient list. I like to use ingredients that bring something with them. Know what I mean? Like, what’s in it for me?
- Oatmeal: Load up on soluble fiber. It helps keep your bowels regular and also helps stabilize blood sugar, lower cholesterol and improve satiety. Great for weight loss!
- Ground Flax: Hello omega 3s, more fiber and polyunsaturated fatty acids!
- Almond Meal: Bring on the protein along with manganese and Vitamin E
- Almond Milk: Low in calories, low in carbs, high in B vitamins.
- Apples: Look for organic because apples are heavily sprayed. A great source of fiber. Their high water content, keeps these muffins moist.
- Applesauce: Look for a brand that is organic and has no added sugar, or check out my recipe for 5 minutes applesauce that has just one ingredient: apples.
- Apple Cider Vinegar: good for gut health, balancing blood sugar and reducing cholesterol.
- Maple Syrup: No refined sugar, cuz who needs that? Just a touch of maple syrup is all that’s needed for a sweet tasting muffin.
Homemade Muffins: EASY to make!
Apple muffins that are so easy to make, with just one bowl. Yes, please! Seriously, it will take you 5 minutes to mix these up. Another couple to fill the muffin tins and you’ll be done cleaning up way before the timer goes off 20 minutes later. Hello hot oatmeal muffin on a busy morning!
Genius Hack so the muffins won’t stick to the pan:
Man, have I got a tick for you! I used to use parchment cupcake liners to line my muffin tins. I thought it was a better choice than spraying on oil, or struggling to get the muffins out. BUT….I was always disappointed when a good chunk of my muffin would stick to the liner. This hack is genius.
Cut strips of unbleached parchment paper. 1″ x 4″ is about the right size. Use water or oil to moisten the inside of the muffin tins. A small pastry brush helps with this step. A spray bottle of water also works well. Lay two strips criss crossed in each compartment before filling with batter.
So perfect! You can lift the healthy apple muffins straight out of the tin and onto a wire rack to cool. The parchment strips peel right off and none of the muffin sticks to them.
What kind of apples are best for muffins?
Good question! Honestly, any variety will work well. As mentioned before, apples are heavily sprayed. It is not necessary to peel the apples in this recipe, so be sure to look for an organic apple.
If you prefer chunks of apples in your muffins, look for a firmer apple: granny smith, honeycrisp, or pink lady are good choices. If you like a mushier apple inside of your muffin, go for a baking apple: gala, courtland, macintosh, golden delicious, braeburn are good choices.
Imagine waking up to the aroma of freshly baked muffins. Yes…this recipe is so easy it’s possible on any random Wednesday.
Or maybe the allure of a vegan treat to have with your tea inspires you. Whip up a batch of apple cinnamon oatmeal muffins whenever you want one! Or….add this recipe to your weekly meal prep and freeze some so you’ll always have one on hand when you crave one. Trust me, you will.
Would your kids enjoy these as an after school snack? Why not make some for them? Or, better yet, get your kids involved and let them make a batch!
Healthy Apple Muffins always a great choice.
There’s just so much to like about this muffin recipe: it’s easy, gluten-free, vegan, healthy, and super tasty! A delicious muffin that will fill you up and not out!
- 3/4 cup almond milk*
- 1 Tablespoon apple cider vinegar
- 1/4 cup maple syrup*
- 1/2 cup unsweetened organic apple sauce*
- 1/4 cup ground flax
- 3 cups old fashioned oats
- 1/2 cup almond meal/almond flour*
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1/4 teaspoon fine ground sea salt
- 2 small apples*, diced small to equal approximately 1 1/2 cups
- In a large bowl, mix together milk, vinegar, maple syrup and applesauce until well combined. Stir iIn flax and let sit 10 minutes.
- Preheat oven to 375. Prepare muffin tin. Cut strips of unbleached parchment paper (approximately 3"x1"). Brush muffin tin with either olive oil or water so the parchment strips will have something to adhere to. Line muffin tin with 2 unbleached parchment strips (one in each direction for a criss-cross pattern) for easy removal of muffins.
- Add dry ingredients (oats, almond meal, cinnamon, baking soda, all spice and sea salt) to the wet mixture and mix until well incorporated. Gently stir in apples.
- Scoop into prepared muffin tin, filing evenly. They won't rise much, so it's OK to fill.
- Make 20-25 minutes. They're dont with toothpick inserted into center comes out clean.
- Muffins will stay good at room temperature for 3 days. OR, freeze them for up to 3 months. I
NUT ALLERGIES: For almond milk: substitute soy milk, rice milk, hemp milk or oat milk. For almond flour: substitute coconut flour, sunflower flour or cassava flour.
APPLE SAUCE: look for organic applesauce without added sweeteners, OR, follow my easy recipe for applesauce that uses just apples and takes less than 5 minutes.
SWEETENER: substitute date syrup for maple syrup for similar results.
APPLES: 2 small apples will yield about 1 1/2 cups diced apples. OR, use 1 medium/large apple.
Amount Per Serving Calories 213Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 153mgCarbohydrates 28gFiber 5gSugar 10gProtein 6g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.