I originally published this recipe in 2016 and have since added new photos, a video tutorial, and a few more success tips. Today’s muffin batter comes together in just 5–10 minutes with simple kitchen tools including a couple bowls, a whisk, and a muffin pan. If you’re looking for grater recommendations, I love this box grater because it’s easy to use and has held up well with regular use. If you want to make muffins with apple chunks, try apple cinnamon bread or these equally healthful apple cinnamon baked oatmeal cups instead. For this apple version, we’re leaving out the grated carrot and switching up a couple other ingredients. To keep them on the lighter side, I use a mix of applesauce and melted coconut oil. This way the muffins keep their moist, rich texture but aren’t weighed down with fat.
Best Apples to Use
You need about 2 cups of shredded apples, which is about 210g or 2 peeled apples. Feel free to leave the peel on if desired. The best apples to use in these healthy apple muffins are a sweet variety like Pink Lady, Honey Crisp, or Fuji. Or you can use 1 tart apple like Granny Smith and 1 sweet. A combination of flavor profiles can be important in baked goods, especially apple pie or apple crisp.
Healthy Apple Muffins: Helpful Notes
Again, expect a thick batter. You might think you’re doing something wrong but you’re not. This batter is extra thick and that’s expected! I bake muffins A LOT, usually at least once a week. They’re one of my favorite kid-friendly baking recipes and back to school recipes (easy to mix & quick to bake) and they freeze wonderfully. Banana muffins are a top choice, but these healthy apple muffins come in a close second; kids and adults LOVE them. If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.
Even More Muffin Recipes
Blueberry Muffins Healthy Blueberry Banana Muffins Pumpkin Crumb Cake Muffins Zucchini Muffins Apple Cinnamon Muffins (with crumb topping) Bran Muffins Or try my all-in-one Muffin Recipe
