Bread Quick Bread Muffin Apple Muffin Apple Cinnamon Muffins 3.8 (6) 6 Reviews These muffins taste like they came straight from a bakery, but with a healthy twist! Nutty almond and coconut flours replace all-purpose flour, which helps lower carbs. A bit of brown sugar and apple sauce add a touch of sweetness. Make these ahead for an easy grab-and-go breakfast for the week. By Giovanna Vazquez Giovanna Vazquez Giovanna Vazquez is a part of EatingWell's fellowship program, working as a recipe tester and developer at the Birmingham food studio. Since she was a child, Giovanna has had a strong passion for baking, and her newfound interest in health led her to a culinary nutrition degree. EatingWell's Editorial Guidelines Published on December 2, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower Active Time: 20 mins Total Time: 1 hr Servings: 10 Nutrition Profile: Sesame-Free Diabetes-Friendly Soy-Free Vegetarian Gluten-Free Jump to Nutrition Facts Jump to recipe These Apple Cinnamon Muffins pair perfectly with a warm cup of tea on a cold day. Granny Smith apple chunks give a pop of tartness, and leaving the skin on adds fiber. Throw in some warm cinnamon, apple pie spice and applesauce, and you get the perfect fall flavor combo. Low-carb and gluten-free almond and coconut flours bring a subtle nuttiness, while dark brown sugar adds a hint of toffee flavor. These muffins are just the right balance of sweet and tart and come out of the oven with a beautiful crisp exterior and moist interior. Keep reading for our expert tips, including how to ensure a moist, tender muffin. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! One way to ensure moist, tender muffins is to not overmix the batter. You’re just folding the batter until the ingredients are combined.Use a ¼-cup measure to scoop the batter for the muffin tins. This makes it easier to evenly portion out the batter and prevent overfilling (and a subsequent mess in your oven).You can use a loaf pan instead of muffin tins. Once baked, slice the loaf, toast it and enjoy with butter. If you want to add a cinnamon swirl, add half the batter to the loaf pan and sprinkle it with brown sugar streusel. Cover it with the remaining batter and swirl it with a butter knife. Bake the loaf until a toothpick inserted in the center comes out clean. For some extra crunch and flavor, you can add nuts, chocolate chips or your favorite add-ins to the batter or on top. Nutrition Notes Apples might seem like an unassuming fruit, but they’re loaded with antioxidants shown to protect your heart and brain. Leave the skin on for the greatest benefits—and to get all the gut-loving fiber that apples have to offer. Almond flour is simply finely ground blanched almonds. The blanching removes the almond skin. Because it’s made from only almonds, this flour is higher in heart-healthy fats, fiber and protein than whole-wheat flour. And it’s gluten-free. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower Cook Mode (Keep screen awake) Ingredients 1½ cups almond flour ¼ cup coconut flour 1 tablespoon baking powder 1½ teaspoons ground cinnamon ½ teaspoon apple pie spice ¼ teaspoon baking soda ¼ teaspoon salt 1 large Granny Smith apple, unpeeled and chopped (about 1½ cups) 2 large eggs, at room temperature ¼ cup packed dark brown sugar ¼ cup whole milk, at room temperature ¼ cup unsweetened applesauce 3 tablespoons neutral oil, such as canola or avocado 1½ teaspoons vanilla extract Directions Preheat oven to 350°F. Generously coat 10 cups of a 12-cup muffin tin with cooking spray. Combine 1½ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon apple pie spice, ¼ teaspoon baking soda and ¼ teaspoon salt in a large bowl; whisk until no lumps remain. Stir in chopped apple. In a medium bowl, whisk 2 eggs, ¼ cup each brown sugar, milk and applesauce, 3 tablespoons oil and 1½ teaspoons vanilla. Add the egg mixture to the dry mixture; fold until combined. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower Divide the batter among the 10 prepared muffin cups (about ¼ cup each). Bake until lightly browned around the edges and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the pan to cool completely. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower Frequently Asked Questions What’s the best way to store Apple Cinnamon Muffins? After baking, let the muffins cool, put them in an airtight container and refrigerate for up to 2 days. You can also freeze them for up to 2 months, which is always nice, especially if you have breakfast guests. Defrost the muffins overnight in the refrigerator before serving. What are the best apples for these muffins? We recommend using a firm, tart apple, such as a Granny Smith, because it adds the perfect balance of tartness to complement the sugar, cinnamon and other ingredients. Other excellent options include Pink Lady, Fuji or Honeycrisp apples. EatingWell.com, December 2024 Save Rate Print Nutrition Facts (per serving) 198 Calories 14g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 muffin Calories 198 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 4g 15% Total Sugars 9g Added Sugars 4g 8% Protein 6g 11% Total Fat 14g 18% Saturated Fat 2g 8% Cholesterol 38mg 13% Vitamin A 27µg Vitamin C 1mg 2% Vitamin D 0µg Vitamin E 5mg 35% Folate 14µg Vitamin K 4µg Sodium 255mg 11% Calcium 161mg 12% Iron 1mg 6% Magnesium 52mg 12% Potassium 205mg 4% Zinc 1mg 7% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines