These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh shredded apple, warm cinnamon and cozy fall spices. Made with Greek yogurt, whole wheat pastry flour and pure maple syrup, then topped with cinnamon sugar for the perfect bakery-style muffin!<\/em><\/p>\n It\u2019s officially apple season, which means it\u2019s time for all the cozy fall baking! These Healthy Apple Cinnamon Muffins<\/strong> are soft, fluffy and packed with fresh shredded apple and warm cinnamon in every bite. They\u2019re naturally sweetened with pure maple syrup and made with Greek yogurt and whole wheat pastry flour for a wholesome twist on classic apple muffins.<\/p>\n Best of all, these muffins come together in just 30 minutes and are perfect for the whole family. Enjoy them warm for breakfast, pack them in lunchboxes or keep a batch on hand for an easy afternoon snack. You can even freeze them for later!<\/p>\n I love using Honeycrisp apples<\/strong> because they\u2019re naturally sweet with a little tartness and hold up really well when baked. Granny Smith is another great choice if you prefer a more tart apple flavor.<\/p>\n Other good baking apples include Pink Lady, Braeburn and Golden Delicious<\/strong>. You can even use a combination of sweet and tart apples if you\u2019re making a double batch.<\/p>\n For this recipe, I prefer to shred the apple rather than dice it<\/strong>. Shredded apple distributes evenly throughout the batter and adds moisture and apple flavor to every bite without leaving large chunks. You can leave the peel on if you prefer, but I usually peel the apple first for the softest muffin texture.<\/p>\n<\/div>\n These muffins are delicious on their own for breakfast or a snack, but you can easily turn them into a more filling breakfast.<\/p>\n No, you don\u2019t have to peel the apple, but I prefer to for the softest texture. If you don\u2019t mind little pieces of peel throughout your muffins, feel free to leave it on.<\/p>\n<\/p><\/div>\n Yes. This recipe already uses a combination of all-purpose and whole wheat pastry flour, but you can replace the whole wheat pastry flour with additional all-purpose flour for an even lighter muffin. I wouldn\u2019t recommend using regular whole wheat flour for all of the flour, as it can make the muffins much denser.<\/p>\n<\/p><\/div>\n Yes. Unsweetened applesauce, mashed banana or pumpkin puree can be substituted for the Greek yogurt, although each will change the flavor and texture slightly.<\/p>\n<\/p><\/div>\n Absolutely! These muffins freeze really well. Let them cool completely before placing them in a freezer-safe container<\/a> or ziplock bag and freeze for up to 3 months<\/strong>. Thaw at room temperature or warm briefly in the microwave before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Pin this now to find it later<\/p>\n Pin It<\/a><\/div>\n Hope you all enjoy these Healthy Apple Cinnamon Muffins and if you love this as much as we do, please leave me \u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f below and don\u2019t forget to tag me on\u00a0Instagram<\/a>\u00a0using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!<\/em><\/p>\n \t <\/p>\n In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.<\/span><\/p>\n<\/li>\n In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, olive oil and vanilla until smooth and well combined.<\/span><\/p>\n<\/li>\n Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix.<\/span><\/p>\n<\/li>\n Gently fold the shredded apple into the batter until evenly distributed.<\/span><\/p>\n<\/li>\n Let the batter sit at room temperature for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken, helping create taller, fluffier muffin tops.\u00a0Don\u2019t stir the batter again after resting<\/em>.<\/strong><\/span><\/p>\n<\/li>\n While the batter rests, combine the\u00a0<\/strong>cane sugar and cinnamon in a small bowl.<\/span><\/p>\n<\/li>\n Divide the batter evenly between 12 muffin cups, filling each almost to the top. Sprinkle the cinnamon sugar mixture evenly over each muffin.<\/span><\/p>\n<\/li>\n Bake at 425\u00b0F for 5 minutes, then, without opening the oven door, reduce the temperature to 350\u00b0F. Continue baking for another 13 to 16 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.<\/span><\/p>\n<\/li>\n Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Serving: <\/span>1<\/span>muffin<\/span><\/span> | <\/span>Calories: <\/span>153<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3.2<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>32<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>172.2<\/span>mg<\/span><\/span> | <\/span>![\"Healthy](\"https:\/\/www.eatyourselfskinny.com\/wp-content\/uploads\/2022\/08\/apple-cinnamon-muffins-6-1.jpg\")
<\/figure>\nWhy You\u2019ll Love These<\/h2>\n
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![\"Ingredients](\"https:\/\/www.eatyourselfskinny.com\/wp-content\/uploads\/2022\/08\/apple-cinnamon-muffins-1-1.jpg\"\/)
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<\/figure>\nIngredients You\u2019ll Need<\/h2>\n
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Best Apples for Apple Cinnamon Muffins<\/h2>\n
How to Make Healthy Apple Cinnamon Muffins<\/h2>\n
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<\/figure>\nTips for Moist and Fluffy Apple Muffins<\/h2>\n
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Variations and Substitutions<\/h2>\n
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![\"Healthy](\"https:\/\/www.eatyourselfskinny.com\/wp-content\/uploads\/2022\/08\/apple-cinnamon-muffins-99.jpg\")
<\/figure>\nWhat to Serve with Apple Cinnamon Muffins<\/h2>\n
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<\/figure>\nFrequently Asked Questions<\/h2>\n
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<\/figure>\nMore Apple Recipes You\u2019ll Love<\/h2>\n
More Muffin Recipes You\u2019ll Love<\/h2>\n
For the Cinnamon Sugar Topping:<\/h4>\n<\/div>\n<\/div>\n
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\nFreezing:<\/strong> Let the muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months<\/strong>. Thaw at room temperature or microwave for about 30 to 40 seconds until warmed through.<\/span>
\nMake ahead:<\/strong> These muffins are perfect for meal prep and can be baked ahead for easy breakfasts and snacks throughout the week.<\/span><\/div>\n<\/div>\n