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In the mood for sweet, moist, nutty, and cinnamon Apple Muffins? Jump into fall with these easy and healthy apple spice muffins that are sweetened with maple syrup and loaded with protein and pieces of freshly grated apples!

close up of apple muffins on plate
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There is just something about baking apple cinnamon muffins when the weather gets cooler. These spicy moist muffins are fitting for those moments when you’re looking to bake something quick, easy, and great for any occasion and holiday. Sweet and nutty pecans and creamy peanut butter add healthy plant-based protein to these healthy apple muffins making them the perfect option for breakfast, brunch, dessert, or whenever you are in need of a flavorful snack.

Dairy-free, refined sugar-free, and made with whole wheat flour, these muffins are healthier than most storebought muffins because they are made with wholesome ingredients that are full of fiber and healthy fats from coconut oil and chopped pecans. Crunchy and tasty, you will love these muffins.

Why You’ll Love This Apple Muffin Recipe

  • Flavorful: What is there not to like about deliciously moist and cinnamon-filled muffins with grated or shredded apples? These apples muffins contain a perfect balance of warm and nutty flavors from fresh pecans and rich vanilla.
  • Easy: Ready in less than 30 minutes, you will have nutrient-dense muffins ready to be enjoyed in no time. We like to make these muffins for meal prep and keep them to enjoy throughout the busy weeks!
  • Family-Friendly: These muffins are great for lunch and snack boxes when you’re on the go, working from, or attending school. Enjoy these easy apple muffins for breakfast or brunch as a family at home–the kids will love them.
close up of apple muffin

Ingredients Needed to Make Healthy Muffins

This is just a list of ingredients you will need to make these Apple Muffins. The full measurements are listed below.

apples, extra-large, peeled, and shredded, any kind of apple will do, but we like Granny Smith
lemon, juice, and zest
flour, whole wheat flour
baking powder
spices, cinnamon, and allspice
salt
eggs, large
maple syrup, or honey
oil, coconut
vanilla, pure
peanut butter, drippy
pecans, roughly chopped

eggs, pecans, flour, apples, lemon, maple syrup, baking powder, cinnamon, all spice,

How to Make These apple cinnamon Muffins

Preheat oven: First, preheat the oven and line a muffin tin with cup liners.

Shred apples: Shred or grate the apples and toss them with lemon juice and zest. Set aside.

Combine dry ingredients: Next, in a large mixing bowl, add the flour, baking powder, cinnamon, all-spice, and salt. Mix well to combine.

Add wet ingredients: Next, whisk in the eggs, apples, maple syrup, coconut oil, and vanilla extract.

Mix peanut butter: Pour in the peanut butter and fold in the pecans.

Divide batter: Divide the batter among the prepared muffin cups.

Bake: Bake the muffins for 18-20 minutes.

Cool: Allow the muffins to cool prior to serving. Enjoy!

shredded apples in bowl
peanut butter being poured over batter

Recipe Notes and Tips

  • Rather than using Granny Smith, feel free to use Honey Crisp, Pink Lady or Cripps Pink, Golden, or Red Delicious.
  • For a version that is not vegan, you can substitute the maple syrup honey. Another sweetener you can use for these muffins is agave nectar or for a sugar-free opion, use monk fruit sweetener.
  • Don’t want to use apples? Use pears, peaches, or bananas.
  • Instead of pecans, use almonds.
  • For a gluten-free option, use a 1:1 gluten-free baking flour.
  • Store the leftovers in an airtight container for up to four days. Freeze the muffins in a freezer-safe container or bag for up to six months. When ready to enjoy the muffins, allow them to thaw in the refrigerator overnight prior to eating.
  • Serve these muffins warm with your favorite vegan or regular butter.
muffins on wire rack

Frequently Asked Questions

What can I make with a ton of apples?

There are so many delicious things you can make with an abundance of apples such as cakes, bread, cookies, oatmeal, applesauce, crumble, baked apples, and caramel apples.

How can I make my muffins lighter and fluffy?

Be sure to not overmix the muffins and be sure to use the right amounts of eggs, oil, and baking powder.

What happens if you add an extra egg to muffins?

Don’t worry If you add an extra egg to your muffins, they won’t be ruined! If you add an extra egg then you will end up with moister and sweeter muffins. It provides structure and richness to muffins.

Are muffins better with oil or butter?

With all of the baking recipes we have tried, we prefer to use oil for baked muffins and cakes because it allows them to be softer and moist. Keep in mind that using oil like coconut oil is a much healthier option than butter.

side shot of apple muffins stacked over each other on a plate

Other Muffin Recipes You Will Enjoy

Healthy Gluten-Free Blueberry Muffins

Flourless Banana Protein Muffins

Chocolate Muffins (Healthy and Flourless)

Oat Flour Pumpkin Muffins (Healthy)

Easy Banana Oatmeal Muffins

plate of apple pecan muffins

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4.34 from 3 votes

Easy Apple Cinnamon Muffins

By: Rena
Servings: 12 muffins
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
side shot of apple muffins stacked over each other on a plate
In the mood for sweet, moist, nutty, and cinnamon Apple Muffins? Jump into fall with these easy and healthy apple spice muffins that are sweetened with maple syrup and loaded with protein and pieces of freshly grated apples!

Ingredients

  • 2 apples, extra-large, peeled and shredded
  • 1 large lemon, juice and zest from lemon
  • 1 ¼ cups whole wheat flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon Kosher salt
  • 3 eggs, large
  • 1 cup pure maple syrup
  • cup coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • cup peanut butter, drippy
  • ½ cup pecans , roughly chopped

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with 12 cup liners.
  • Shred the apples and toss with lemon juice and zest. Set aside.
  • To a large mixing bowl, add the flour, baking powder, cinnamon, allspice, and salt. Mix well to combine.
  • Whisk in the eggs, shredded apples, maple syrup, coconut oil, and vanilla extract.
  • Pour in the peanut butter and fold in the pecans.
  • Divide the batter among your prepared muffin cups.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Let the muffins cool for a few minutes before serving.

Notes

  • Rather than using Granny Smith, feel free to use Honey Crisp, Pink Lady, or Cripps Pink, Golden, or Red Delicious.
  • For a version that is not vegan, you can substitute the maple syrup with honey. Another sweetener you can use for these muffins is agave nectar or for a sugar-free option, use monk fruit sweetener.
  • Don’t want to use apples? Use pears, peaches, or bananas.
  • Instead of pecans, use almonds or walnuts
  • For a gluten-free option, use a 1:1 gluten-free baking flour.
  • Store the leftovers in an airtight container for up to four days. Freeze the muffins in a freezer-safe container or bag for up to six months. When ready to enjoy the muffins, allow them to thaw in the refrigerator overnight prior to eating.
  • Serve these muffins warm with your favorite vegan or regular butter.

Nutrition

Serving: 1muffinCalories: 268kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 207mgPotassium: 222mgFiber: 3gSugar: 20gVitamin A: 81IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!
front view of pecan apple muffins in liners

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.34 from 3 votes (2 ratings without comment)

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Recipe Rating




9 Comments

  1. 3 stars
    Unfortunately we didn’t love these. I am thinking there is too much apple in mine. Maybe it would help if there was a measurement in cups of shredded apple rather than just 2 X-Large.

  2. I have only “solid” peanut butter. Can I use this or maybe add extra oil to thin it down a bit? Would this alter the consistency of the muffins too much?
    Thank you

    1. Hi. I am not sure what “solid” peanut butter is. If you can thin it out to a creamy consistency you should be good