Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

Easy healthy apple muffins that you must make. These muffins are soft, moist, and so fluffy. Packed with apple, oats and almond flour with a hint of warm cinnamon spices. A quick and simple treat you can make in no time at all. Gluten Free and kid-friendly!

I don’t know about you all but my kids and I have been filling a lot of our time with baking up all kinds of healthy treats like these crazy good Healthy Apple Muffins.

They are so fluffy and moist and have the perfect apple flavor mixed with warm cinnamon and oats.

My kids went crazy for these and so did my husband so they are definitely going to be a staple for us this fall and maybe all year round since we are so in love with them.

We are also so into these healthy pumpkin protein muffins that are also easy to make and gluten-free!

Why you will love these healthy apple muffins

Fluffy and moist muffins you can make and have all week long!
They are gluten-free, low in sugar, and fat but still crazy good
Easy muffin recipe with only a few ingredients
Kid-friendly, my kids loved them!
Perfect for fall with all of that apple cinnamon flavor.

Ingredients needed to make these muffins

How To Make Healthy Apple Muffins

Mix up the dry ingredients in a medium size mixing bowl.
In a separate mixing bowl combine the wet ingredients.

3. Add the wet ingredients to the dry ingredients and mix well to combine into a smooth, yet slightly chunky batter.

4. Then fold in the shredded apple.

5. Divide the batter between 12 greased muffin cups. Top with oats and sugar if desired.

6. Bake at 375 degrees for 25-29 minutes, until a toothpick inserted comes out clean.

**5. Divide the batter between 12 muffin cups**

These healthy apple muffins are so delicious and literally our favorite fall muffin recipe right now. Also, a great way to use up all of those apples from apple picking.

Recipe Tips

You can use any kind of apples in this recipe. I used honey crisp apples. Use about 1 cup shredded apple for this recipe. Shredding the apple really gives you all of that extra sweetness from the juice of the apple.
For the almond flour I used fine blanched almond flour (Bob’s Red Mill brand).
To reduce the sugar even more, you can swap the brown sugar with coconut sugar + 1 tablespoon maple syrup.
You can use 4 tablespoon of coconut oil melted and slightly cooled in place of the melted butter.
It is important that you let these muffins cool after baking since they will continue to bake after you take them out of the oven. Place them onto a cooling rack while still in the muffin pan for 10-15 minutes after baking. Then dig in.
These muffins can be stored in an airtight container on the counter or in the fridge for up to 3 days.

Did you make this recipe? If you did, then please leave a comment and rating below. I would love to hear from you!

Healthy Apple Muffins (Gluten Free)

Author: Amy
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 12 1x
Diet: Gluten Free

Print Recipe

Description

Easy healthy apple muffins that you must make. These muffins are soft, moist, and so fluffy. Packed with apple, oats and almond flour with a hint of warm cinnamon spices. A quick and simple treat you can make in no time at all. Gluten Free and kid-friendly!

Ingredients

Scale

1 1/4 cups blanched almond flour (I used Bob’s Red Mill brand)
3/4 cup rolled oats (I used Quaker Oats brand) plus more for topping
1/3 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large egss
1/3 cup applesauce – (I used Mott’s low-sugar)
4 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup shredded apple (I used honey crisp)
Turbinado sugar for topping (optional)

Instructions

Preheat oven to 375 degrees F and spray a 12 cup muffin pan with cooking spray or grease well with butter to prevent sticking.
Mix up the dry ingredients (flour, oats, sugar, baking powder, cinnamon, and salt) in a medium size mixing bowl.
In a separate mixing bowl, mix up the wet ingredients (eggs, applesauce, melted butter, vanilla).
Combine the wet ingredients with the dry ingredients and mix well to form a nice smooth but slightly chunky batter. Add in the shredded apple and fold it in to incorporate it into the batter.
Divide the batter between the muffin cups. Top with more oats and a sprinkle of turbinado sugar if desired.
Bake in the middle rack of the preheated oven for 25-29 minutes, until a toothpick inserted comes out clean.
Once done, remove from the oven, place the muffins in the pan on a cooling rack and let them cool for 10-15 minutes. Then run a butter knife around the edge of each to easily release them from the pan. Serve warm with a pat of butter or almond butter and enjoy.

Notes

You can use any kind of apples in this recipe. I used honey crisp apples. Use about 1 cup shredded apple for this recipe. Shredding the apple really gives you all of that extra sweetness from the juice of the apple.
For the almond flour I used fine blanched almond flour (Bob’s Red Mill brand).
To reduce the sugar even more, you can swap the brown sugar with coconut sugar + 1 tablespoon maple syrup.
You can use 4 tablespoon of coconut oil melted and slightly cooled in place of the melted butter.
It is important that you let these muffins cool after baking since they will continue to bake after you take them out of the oven. Place them onto a cooling rack while still in the muffin pan for 10-15 minutes after baking. Then dig in.
These muffins can be stored in an airtight container on the counter or in the fridge for up to 3 days.

Category: breakfast
Method: baked
Cuisine: american