Healthy apple cinnamon muffins made with fresh apples, oats, almond butter and naturally sweetened with a touch of maple syrup. These gluten free vegan apple oatmeal muffins are moist and come together easily in a blender! Perfect for breakfast on chilly fall mornings and afternoon snacking.
Alright, it's officially September and I can feel the cooler breeze in the air. You know what that means right? It's APPLE MUFFIN time.
As much as I love summer and the warmer weather, I love (x100) baking in the fall. I think my diet consists of 80% baked goods and 20% actual meals but I mean... most of them contain pumpkin or apples so thats my justification.
I debated long and hard about whether I wanted to share a pumpkin or apple muffin recipe first but I had these apples on the kitchen counter begging to be used.
They came out of the oven and I was slightly concerned they would come out a little dry because the batter was a lot thicker than most of my muffin recipes but holy moly they came out perfect. Fluffy, moist and the apple flavour really shines through. These healthy apple muffins are perfect for chilly fall mornings with a cup of coffee and for snacking throughout the day.
How to Make Healthy Apple Cinnamon Muffins (2 ways!)
Like all of my other healthy blender muffin recipes, these are made with oat flour and naturally sweetened with apples and maple syrup. Plus a good dollop of almond butter for added moisture and for some healthy fats.
I learned from my zucchini blender muffins that adding a bit of potato starch to blender muffins that use only oats helps reduce the change of getting gummy (especially thawing after freezing) because it helps absorb some of the excess liquid. Other starches can be used but they won't be as fluffy as potato starch.
What I love about these muffins is how easy they are to make. Throw in all of the ingredients into the blender (except the diced apples) and blend! Mix in the diced apples, divide into muffin cups and bake.
I use a Vitamix which is a super high speed blender that can take blending thicker batters. If you have a regular blender or no blender, you can make these muffins in a bowl by using 1 cup + ¼ cup (150g) oat flour instead. Mix the wet ingredients first and then the dry. Fold in the apples and bake as directed.
Tips & Takeaways
- Use a Scale: for best accurate results.
- Apples: use sweet firm apples such as gala or fuji apples.
- Variations: add apple pie spice, walnuts or shred the apples instead of dicing to change it up!
- To Store: Once cooled, keep muffins in paper towel lined container with cover on top but not sealed for up to 3 days.
- To Freeze: Keep in freezer safe containers of bag for up to 2 months.
- To Reheat: Wrap with damp paper towel and thaw at room temperature or microwave for 20-30 seconds until heated through.
I hope you try and love these healthy banana blender muffins as much as we do! They're the perfect snack or breakfast to meal prep ahead of time and bring with you on-the-go AND they're packed with good-for-you ingredients to keep you satiated.
More healthy muffins to love!
- Healthy Blueberry Oatmeal Muffins
- Healthy Vegan Pumpkin Muffins
- Zucchini Blender Muffins
- Banana Blender Muffins
- Chocolate Banana Blender Muffins
- 1-Bowl Chocolate Chip Tahini Muffins
SAVE IT FOR LATER! ↓
If you recreate this Healthy Apple Cinnamon Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Healthy Apple Cinnamon Muffins
- Total Time: 28 minutes
- Yield: 6 muffins 1x
Description
Healthy apple cinnamon muffins made with oats, almond butter and lightly sweetened with maple syrup! Perfectly moist, studded with chunks of apples and kissed with a touch of cinnamon.
Ingredients
- 1 medium apple, divided (180g total without core)
- 3 tbsp drippy almond butter (45g)
- 3 tbsp maple syrup (60g)*
- ¼ cup non dairy milk (60ml)
- 2 tsp apple cider vinegar (10g)
- 1 ½ tsp vanilla extract (7g)
- 1 ½ cup rolled oats (150g // gluten free as needed)
- 2 tbsp potato starch (18g // optional, sub oat flour if needed)
- 1 ½ tsp baking powder (7g)
- ¾ tsp baking soda (3g)
- 1 ½ tsp cinnamon (7g)
- ¼ tsp salt
Instructions
- Pre-heat oven to 425 F (220 C). Line or grease a 6 cup muffin tin.
- Chop the apple and dice ⅓ of the apple into small pieces. Add remaining apple to a high speed blender along with the almond butter, maple syrup, non dairy milk, apple cider vinegar and vanilla extract. Blend until smooth. Add the oats, potato starch, baking powder, baking soda, cinnamon and salt and blend until smooth and oats are broken down. If you do not have a high speed blender, please read the blog post notes for 2 alternative methods.
- Add the diced apples and mix until combined. Divide the batter between 6 muffin cups (about 85-90g each). Bake for 5 minutes. Reduce temperature to 350 F (180 C) and bake for another 16-18 minutes or until tops are golden brown and spring to the touch.
- Remove from oven and cool in the pan for 3 minutes. Transfer muffins onto a wire rack and allow them to cool completely. Enjoy!
Notes
- *These muffins are lightly sweetened. If you prefer sweeter muffins, add 2-3 tablespoon of coconut sugar or any dry sugar of your choice.
- Helpful Equipment: high speed blender, spatula, 6 cup muffin tin, mixing bowls, whisk, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without the glaze.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 9.4
- Sodium: 800
- Fat: 6.1
- Saturated Fat: 0.3
- Unsaturated Fat: 3.6
- Trans Fat: 0
- Carbohydrates: 32.8
- Fiber: 1.6
- Protein: 5.3
- Cholesterol: 0
Keywords: gluten free vegan apple muffins, healthy apple muffins, apple cinnamon muffins, apple oatmeal muffins, flourless blender muffins
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Dayana Duque says
They look amazing! Is it possible to change the almond butter for peanut butter?
★★★★★
Lisa Kitahara says
Hi Dayana,
Yes, that will totally work 🙂 It might just have a peanut butter flavour but pairs well with the apples!
Isy says
Full disclosure - I actually subbed peanut butter for the almond butter and used brown sugar instead of maple syrup (added extra milk to get the batter to the right consistency). But they still tasted great!! Love these easy blender muffin recipes 😋
★★★★★
Jean says
It says 3/4 cup of baking soda. I'm assuming is teaspoon? Love your sesame recipe btw 🙂
Lisa Kitahara says
thank you just updated!!
leena says
i doubled the recipe and used 2 cups oat flour and 1 cup all purpose flour, it turned out great but some of the muffins had a hint of the apple cider vinegar a little bit stronger than i want so i’d probably lower the apple cider vinegar used next time! other than that the muffins tasted nice 🙂
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Lisa Kitahara says
Thanks for trying the recipe leena, so glad you enjoyed!
Vanessa says
Kid approved! So yummy! Thank you
★★★★★
SC says
After making Lisa’s black sesame banana muffins (which are great - you should make those too), I was hooked on how easy, healthy, and tasty they were and made these the next day. These took a little extra effort (in cutting the fruit) but they’re just as tasty, and even lighter and fluffier! Lisa’s gluten free and vegan blender muffin recipes are spot on - great texture and flavor - and packed with nutrients like healthy fats and fiber from whole grains.
For this particular recipe, I had honeycrisp apples at home but enjoy eating them whole too much so I swapped apples with Asian pears. It worked out just as well as I imagine using apples would have. Since I didn’t have ACV, I used lemon juice instead. They turned out so yummy, and I can’t wait to make more!
★★★★★