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Healthy Apple Cinnamon Muffins - Cozy Flavor With Better-For-You Ingredients

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups white whole-wheat flour (or a 50/50 blend of whole-wheat and all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but nice)
  • 1/2 teaspoon fine sea salt
  • 1/3 cup neutral oil (light olive oil, avocado oil, or melted coconut oil)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pure maple syrup (or honey)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk (dairy or unsweetened almond/oat milk)
  • 1 1/2 cups finely diced apple (about 1 large apple; Honeycrisp, Fuji, or Gala work well)
  • Optional toppings: 2 tablespoons turbinado sugar for crunch, or a sprinkle of rolled oats

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This helps the muffins release cleanly and brown evenly.
  2. Whisk dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of leavening and spices.
  3. Mix wet ingredients: In a separate bowl, whisk the oil, applesauce, maple syrup, eggs, and vanilla until smooth. Stir in the milk until combined.
  4. Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing to keep the muffins tender.
  5. Fold in the apples: Add the diced apples and fold gently until evenly dispersed. Make sure the pieces are small so they cook through and don’t weigh down the crumb.
  6. Fill the pan: Divide the batter among the muffin cups, filling each about 3/4 full. If using, sprinkle turbinado sugar or oats on top for texture.
  7. Bake: Place the tray on the middle rack and bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling helps set the structure and keeps the bottoms from getting soggy.
  9. Serve: Enjoy warm or at room temperature. They’re great plain, with a pat of butter, or a swipe of almond butter.