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.
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.
- 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!Print