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

Easy Apple Cinnamon Muffins

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!
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 268kcal
Author Rena


  • 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


  • 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.


  • 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.


Serving: 1muffin | Calories: 268kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 207mg | Potassium: 222mg | Fiber: 3g | Sugar: 20g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg