Add the flaxseed/water mixture, pumpkin and vanilla.

Thanks for sharing what subs you guys made. Thanks so much for making these and for coming back to leave a comment + star rating. In a small bowl, mix together the topping – 2 Tablespoons of sugar with 1 teaspoon cinnamon. Do you think I can sub 1:1? <3, Made these on a fresh fall morning and the family woke up to a delicious smell! Your email address will not be published. They’re loaded with fall flavor and extra moist thanks to pumpkin! They stay fresh for several days and freeze well. Thanks for trying it and for coming back to leave a comment and star rating.

Fold the flour mixture into the wet mixture. Baking soda reacts with acid in your ingredients to create carbon dioxide and causes your baked goods to rise. .

Whisk the dry ingredients together in a medium bowl. But different apples do have different flavors, so that’s important to keep in mind. We love seeing your creations! The flaxseed + water combo is a replacement for eggs.

Super moist, tons of flavor. You can even place a frozen muffin in your kiddo’s lunchbox and it should be soft enough to eat by lunchtime! meet brittany Hopefully, you love them as much as we do! Stir in the Greek yogurt.

Ugh! Learn More. Let cool on a wire rack for 15 minutes. Way better than mine. A sealed container will help keep them from getting dry, though here in the Seattle area we don’t have to worry about that as much!

Thanks to the whole wheat and coconut oil in these healthy apple muffins, you get longer lasting energy than you would from regular muffins.

You can also freeze this healthy apple muffin recipe. These healthy apple cinnamon muffins are made with whole wheat flour and fresh apple and make a tasty snack or breakfast for adults and kids alike! There is a little wiggling of the recipe to make this work, since apple sauce has a higher water content than honey. Learn how your comment data is processed. We went out to Carter Mountain last weekend and grabbed some of our own. But if you follow the apple sauce substitution for the honey and oil, then use a vegan egg substitute, I’m guessing it would work. Is there something about them I’m missing. I enjoy being the mom that thrills and delights with the occasional sweet treat for breakfast, but I also want to make sure that everyone has a healthy meal to start the day. Should I even use sugar at all?! Our family is full of sugar-coated carb-lovers.


Share a photo and tag us — we can't wait to see what you've made! ★☆

If you need to lower the carbohydrate, calorie, and fat content of these muffins, you can definitely substitute apple sauce for the honey and coconut oil. Even without they are moist and, well, perfect! They’re absolutely amazing with a cinnamon streusel topping and a fluffy buttery crumb. They have about 185 cals per muffin. Almost every fall we go apple picking at a local orchard and bring home a ton of apples! If you aren’t an egg person, you might like them with these sausage and cheese breakfast quesadillas from my friend Kalyn!

Breakfast muffins are a delightful treat, especially paired with a good cup of coffee. These healthy apple cinnamon muffins are made with whole wheat flour and fresh apple and make a tasty snack or breakfast for adults and kids alike! Kid friendly foods rich in nutrition & flavor.

★☆ I don’t have Flaxseed, is there anything else I can use? In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda, baking powder, cinnamon and salt. Normally you would use 1 cup of applesauce to replace 1 cup of honey and reduce the liquid ingredients by 2/3 cup. Apple Cinnamon Muffins Recipe Type: Breakfast, Snack, Baking, Fall Cuisine: Gluten-free, Vegetarian Author: Healthy Gluten-Free Family Prep time: 40 mins Cook time: 25 mins Total time: 1 hour 5 mins Serves: 12 muffins Moist, light, packed with apples, and topped with cinnamon sugar crumble, these muffins are a Fall favorite! This is very important for getting an accurate dry ingredient ratio. In some recipes (like these whole wheat apple muffins, which contain only a small amount of acid from the chopped apples) you need more leavening than can be provided by the acid in the recipe. The hiking, apples, mountains.

Scooping with the measuring cup can pack the flour in and increase your amount by as much as 50 %! Add the flaxseed egg, pumpkin, and vanilla. Stir in the liquids and then the chopped apple. Thank you for your support.

These muffins are the best!!

These healthy apple cinnamon muffins are made with a blend of whole wheat and all-purpose flour. If you want to move beyond simply making clean eating apple muffins to lowering the fat content as well, you can even substitute apple sauce for the honey and coconut oil. Try scrambled eggs or add some veggies and protein serving them with naturally green eggs and ham. oh – and love that i didn’t have to use liners. this recipe came out great and my picky kids can’t get enough. .

I’m so sorry you’re dealing with this. Thanks! Apple muffins popped into my head so that’s what I’m sharing today! , This is PERFECT!!!!! If you don’t have flaxseed, just use 2 eggs instead of the flaxseed and water.

So your liquid ingredients would now be 1 cup apple sauce, 1 egg, and 2/3 cup milk of your choice. Before we jump into the recipe, here are a few baking tips to help you get the perfect muffin texture, and a way to make these healthy apple muffins even healthier! Seriously, this is a healthy apple muffin recipe that’s so good, my kids call them healthy apple cupcakes that don’t need frosting!

If you need them to last a week, store them in the fridge. In a small bowl, whisk together the 2 Tablespoons of ground flaxseed with the 6 Tablespoons of water and let sit while you start preparing the other ingredients. ★☆ There is a difference. Keywords: healthy, easy, how to make, moist, low fat. Love them! Gently stir in the chopped apple.

Combine first 5 ingredients in a large bowl and mix well. They’re loaded with fall flavor and extra moist thanks to pumpkin!

★☆ I was wondering if its ok to put them in the freezer? (Even a yogurt-hater just adores them!).

Shouting is necessary because we’ve got good news over here: last week I took my most simplest and favoritest old fall-time cinnamon sugar apple cake recipe and made it into little – okay fine fine fine – HUGE whole wheat muffins.

Let me know if you try it. Rate this recipe

To change the way people look at food and teach them how to make real food work for real life, while having a lot of fun along the way. (I confess I also added toasted walnuts – because I’m nuts about nuts!). ★☆ These healthy apple cinnamon muffins are made with a blend of whole wheat and all-purpose flour. The the information you are providing is really helpful to me .keep posting. These apples have a great balance of tart and sweet, and have a yellowy green peel with a blush stripe.

Don’t lose this recipe!

Bake for 25 to 30 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

A huge hit in my house!

Oh yum – everything you all made sounds awesome. I have not substituted with recipes that call for white and whole wheat flours together.

Whether it’s muffins or cookies, there is a time and a place for baked goods in a healthy diet and, when you make them from scratch, you can easily avoid a lot of the unnecessary additives, preservatives, refined oils, sugars and calories in pre-made or processed versions. The easiest way is to use only whole ingredients. I am working through A LOT of apples right now and the pumpkin was a great addition! Thank you dear!

Hi Tara. They’re loaded with fall flavor and extra moist thanks to pumpkin!

Also I skipped the topping but I’m sure it would have been delicious.

. These healthy apple muffins are dairy free because that is healthier for the dairy intolerant members of our family. To celebrate Halloween + being done a midterm! Vegan modifications included. Sigh. Anyone wanna take a stab at how many calories might be in these muffins?

I can’t speak to coconut or almond because I haven’t tested it. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. Woo!!