These healthy apple cinnamon muffins are made with a blend of whole wheat and all-purpose flour. They’re loaded with fall flavor and extra moist thanks to pumpkin! Vegan modifications included.
Almost every fall we go apple picking at a local orchard and bring home a ton of apples! I love eating apples on their own or with nut butter so we can easily make it through what we pick, but typically I also get the urge to make a delicious baked good with the fresh apples too. Apple muffins popped into my head so that’s what I’m sharing today!
Isaac tasted one and said they were his favorite baked good I’d made in a while! With a comment like that, I pretty much had to make another batch for him this week. I’m not mad about it…
These muffins are hearty, moist, and have the perfect amount of sweetness from the brown sugar and apple chunks. As with most muffins, they’re great paired with a cup of coffee on a chilly fall morning.
Ingredients in Healthy Apple Muffins
This apple muffin recipe is much healthier than your average muffin, with all-natural ingredients whole wheat flour, plain Greek yogurt, fresh apples, and flaxseed. I also used canned pumpkin in the recipe so I could cut back the amount of butter. You could certainly use 3/4 cup applesauce or go the decadent route and use the extra 1/4 cup of regular (or vegan) butter instead of the pumpkin. You all know I love my pumpkin so obviously, it makes sense that I like the pumpkin version best — even if it’s not the star of the show in this recipe.
How to Make Healthy Apple…