Wholesome & Healthy Cinnamon Apple Muffins: Your Ultimate Gluten-Free & Dairy-Free Recipe
Embark on a delightful baking journey with these incredibly moist and flavorful cinnamon apple muffins, crafted with health-conscious ingredients without compromising on taste. Unlike typical muffin recipes often loaded with excessive sugar and unhealthy fats, our version elevates nutrition by incorporating whole wheat flour, heart-healthy olive oil, and significantly less sweetener. Despite these wholesome modifications, prepare to be amazed by their unbelievably light, fluffy, and tender texture – a stark contrast to the dense or “cardboardy” consistency sometimes associated with healthier or gluten-free baked goods. This recipe offers incredible versatility, easily adaptable to be both gluten-free and dairy-free, making it a perfect treat for a wide range of dietary needs.
We are thrilled to share this recipe with you, as these apple muffins truly defy expectations of what “healthy” baking can be. Their remarkable texture and rich flavor profile have made them a decade-long favorite in our kitchen. For those who lean more towards cupcakes, you might also enjoy our Applesauce Cupcakes with Cream Cheese Frosting.
The Power of Wholesome Flour Choices
For years, the foundation of these beloved muffins has been whole grain flours, and we can attest to their consistent success. You have the flexibility to choose between conventional whole wheat flour, the slightly milder white whole wheat flour, or even whole spelt flour. Each of these options contributes to the muffin’s healthy profile, adding fiber and nutrients not found in refined flours. For those who prefer a more traditional approach, all-purpose flour works perfectly well, yielding a similarly delicious result, though without the added whole-grain benefits.
A recent and exciting development in this recipe’s journey was successfully adapting it for a gluten-free diet. We achieved fantastic results using our favorite gluten-free baking flour blend, which has proven its worth in numerous other recipes, including our acclaimed Chocolate Orange Scones and Gluten-free Blueberry Muffins. It’s important to note that while a gluten-free baking blend offers an excellent texture, it’s often formulated to mimic all-purpose flour, meaning it might not inherently be “healthier” in the same way whole wheat flour is. Nevertheless, even when made with a gluten-free blend or all-purpose flour, these cinnamon apple muffins remain a significantly healthier choice than the average bakery muffin, which typically relies on butter and white sugar.
Embracing Heart-Healthy Oils and Natural Sweeteners
One of the distinctive healthy elements in this recipe is the use of olive oil. We understand that the idea of olive oil in a sweet baked good might sound unusual, and indeed, you may notice a subtle olive oil taste in the raw batter, similar to our Healthy Chocolate Cake and Healthy Applesauce Muffins. However, the magic happens during baking: the olive oil flavor mysteriously vanishes, leaving behind only incredible moisture and a tender crumb. For the gluten-free and all-purpose flour versions, the olive oil hint might linger slightly longer, but it completely disappears once the muffins have cooled. We’ve even used robust extra-virgin olive oil with excellent results, so if you opt for a lighter olive oil, they’ll likely be taste-free straight from the oven. For those who are sensitive to any olive oil notes, simply allow the muffins to cool completely for the best flavor experience.
If olive oil isn’t your preference, feel free to substitute it with any neutral-tasting oil. Should you choose coconut oil, we recommend refined coconut oil to avoid any coconut flavor. While the spices might mask a slight coconut note from unrefined coconut oil, using refined ensures the pure apple-cinnamon essence shines through.
Sweetening these muffins naturally is key to their healthy profile. Honey is our primary sweetener, offering a wonderful depth of flavor and moisture. You can enjoy these honey-sweetened apple muffins plain, with just a simple sprinkle of cinnamon sugar, or for an extra touch of indulgence, topped with a generous streusel. We confess, we’re self-proclaimed streusel fanatics, and this recipe delivers on that front! The streusel recipe yields a plentiful amount, ensuring no meager sprinklings here. While the muffins are fantastic on their own, the streusel adds a delightful crunchy texture and additional sweetness. For the streusel, we use brown sugar or coconut sugar, as honey can be challenging to work with in streusel form.
The Aromatic Symphony of Spices
The combination of cinnamon, nutmeg, and allspice isn’t just for flavor; it plays a crucial role in enhancing the overall taste and subtly masking any lingering “healthy” notes from the whole wheat or olive oil. We strongly recommend including at least the cinnamon and nutmeg. Allspice can be omitted if you prefer, but these core spices are essential for that classic, comforting apple muffin taste. If you’re a fellow spice enthusiast, be sure to explore our Spiced Apple Cranberry Smoothie and Chai Spiced Apple Butter Crumble Bars.
Dairy-Free Options for Everyone
This recipe is incredibly accommodating for those avoiding dairy. Instead of traditional yogurt, you can use any type of dairy-free yogurt. Our latest batch made with coconut milk yogurt, surprisingly, had no coconut flavor, allowing the apple and cinnamon to truly shine. Alternatively, homemade dairy-free buttermilk works wonderfully. To prepare it, simply add 3/4 teaspoon of lemon juice, white vinegar, or apple cider vinegar to a 1/4-cup measuring cup, fill the rest with dairy-free milk, and let it sit for 5 minutes. This acidic component is vital for the baking soda to properly activate and contribute to the muffin’s rise and tender texture. For those who use dairy, plain yogurt or buttermilk are excellent choices, and vanilla yogurt can also be used, adding a touch more sweetness.
Superior Texture and Storage Tips
One of the most remarkable qualities of these healthy cinnamon apple muffins is their texture. They are incredibly light, airy, and far from the dense or heavy muffins you might expect from a healthier recipe. Interestingly, the whole wheat versions often become even moister and more flavorful on the second day. While they are undeniably delicious straight from the oven, this “second-day magic” means they are perfect for meal prepping breakfasts or for serving guests without having to wake up at dawn to bake fresh. Simply store them in an airtight container at room temperature for up to 4 days, or in the refrigerator for longer freshness.
The muffins pictured in the majority of the photos are the gluten-free version. If you opt for the whole wheat recipe, your muffins will have a slightly darker hue. For reference, here’s an older photo of the whole wheat version from my previous blog (hence the texanerin.com watermark).
You’ll also notice the streusel in the gluten-free photos looks a bit different. This is because we use a separate, tried-and-tested gluten-free streusel recipe, as converting traditional streusel to a gluten-free version can sometimes be tricky to get just right.
If your love for apples and cinnamon runs as deep as ours, you might also enjoy this wholesome Apple Cinnamon Oatmeal for an even lighter and healthier breakfast option.
Frequently Asked Questions About These Healthy Cinnamon Apple Muffins
Can I use a different flour?
We’ve rigorously tested these muffins with the four specified flours: whole spelt, whole wheat, all-purpose, and Bob’s Red Mill Gluten-free 1-to-1 Baking Flour. These are the only flours we can guarantee will yield the perfect texture described – light, fluffy, and absolutely free from any gumminess or grittiness. While other 1-to-1 gluten-free baking blends might work, they may not achieve the same exceptional consistency. For best results, sticking to our tested recommendations is advisable.
Can I omit the spices?
The spices are not just for flavor; they play a vital role in balancing the taste profile and ensuring the “healthy” ingredients don’t overpower the delicious apple and cinnamon notes. We highly recommend including at least the cinnamon and nutmeg. If you decide to skip the nutmeg, increase the cinnamon to 2 teaspoons to maintain a robust flavor. The allspice is optional, but it does add a lovely warmth and complexity.
How can I replace the egg?
Unfortunately, this particular recipe hasn’t been tested with egg replacements. Egg substitutes in muffins and cakes can sometimes be tricky. Since this recipe only calls for one large egg, a chia egg or a flax egg would likely be the most promising options. However, we haven’t personally tried them, so we cannot guarantee the outcome. Experimentation might be needed if you require an egg-free version.
Can I use something other than honey?
Honey is our preferred sweetener for its flavor and moisture contribution. Maple syrup is a very strong contender and would most likely work as a direct 1:1 substitute, though we haven’t personally tested it. If you wish to use a granulated sugar (like cane sugar or coconut sugar in the muffin base), you would need to adjust the liquid content slightly, as granulated sugars contribute less moisture than liquid sweeteners. Without specific testing, it’s difficult to advise on the exact amount of additional liquid required.
Can I reduce the sweetener?
Yes, you can certainly experiment with reducing the sweetener. A reduction from 1/3 cup of honey to 1/4 cup would probably work without significantly altering the muffin’s structure. While they might be slightly less moist, we believe they would still be very enjoyable. For the best flavor balance, we generally recommend sticking to the stated amount.
Can I use a different oil?
Absolutely, most neutral-tasting oils should work well in this recipe. We’ve had great success with extra-virgin olive oil, canola oil, and refined coconut oil. If you choose to use butter, please be aware that butter is approximately 80-82% fat compared to 100% for oils. Substituting butter might reduce the fat content, potentially leading to muffins that are a little drier. We recommend using oil for the intended moist texture.
Can I use something other than yogurt or buttermilk?
Yogurt or buttermilk (dairy or dairy-free) is essential for this recipe because it provides the necessary acidity to activate the baking soda, which is critical for the muffins’ rise and tender crumb. You can easily make homemade buttermilk using either dairy or dairy-free milk by adding a teaspoon of lemon juice or vinegar as described in the notes. We do not recommend omitting or replacing this acidic ingredient.
Can I use a different fruit / omit the apples?
Apples are integral to the moisture and flavor of these muffins. While fruits like blueberries or raspberries might work, we hesitate to recommend other very watery fruits, as these muffins are already incredibly moist, and additional liquid could alter the texture. If you’re looking for different fruit muffin recipes, consider our Spelt and Oat Pear Muffins or Apple Cranberry Bran Muffins.
Can I use applesauce / grated apples?
No, we do not recommend substituting diced apples with applesauce. Applesauce is a different consistency and would require a complete rebalancing of the recipe’s liquid and dry ingredients. As for grated apples, this is a 50/50 proposition. Grated apples release more liquid than diced chunks, which could potentially make the muffins too wet and dense. For guaranteed success, stick to diced apples as specified.
Can I use something other than butter in the wheat version streusel?
For the wheat streusel, butter has been our consistent choice for the best flavor and crumb texture. If you’re looking for an alternative, melted coconut oil is a possibility, but you’d likely need to use slightly less than the butter amount. A rough estimate would be half a teaspoon less, totaling 1 tablespoon + 2 teaspoons (23 grams) of coconut oil. However, this is an educated guess and hasn’t been specifically tested.
Can I use something other than coconut oil in the gluten-free streusel?
The gluten-free streusel was specifically developed using melted coconut oil to achieve its ideal texture. If you wish to use butter instead, you would likely need a little more due to butter’s lower fat content compared to coconut oil. An additional teaspoon, bringing the total to about 51 grams of butter, is a speculative adjustment. Again, this is an untested suggestion.
Do you have any other questions? We’ve tried to cover every ingredient and common query! If you give these healthy cinnamon apple muffins a try, we’d absolutely love to hear your thoughts and feedback!
Healthy Cinnamon Apple Muffins
Ingredients
MUFFIN BASE
- 1 cup (125 grams) whole spelt, whole wheat flour, all-purpose flour or for a gluten-free version, use 1 cup (138 grams) Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice, optional
- 1 large (50 grams, out of shell) egg
- 1/3 cup (106 grams) honey
- 1/4 cup + 2 tablespoons (90 ml) olive oil* or another neutral-tasting oil (if you want to use coconut oil, use refined for no coconut taste)
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) plain yogurt or buttermilk (use dairy-free yogurt or homemade dairy-free buttermilk** for a dairy-free version)
- 1 cup (120 grams) diced apple, preferably from baking apples like Granny Smiths (I needed one medium / large apple and diced chunks about 1/4″ in size)
WHEAT STREUSEL
- 1/3 cup (45 grams) whole spelt, whole wheat flour or all-purpose flour
- 1/2 cup (100 grams) brown sugar or coconut sugar
- 2 tablespoons (28 grams) melted unsalted butter
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
GLUTEN-FREE STREUSEL
- 1/2 cup (69 grams) Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 7 tablespoons (88 grams) brown sugar or coconut sugar
- 3 tablespoons + 1 teaspoon (47 grams) melted coconut oil
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
Instructions
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Mix the streusel ingredients in a small bowl until well combined. ***
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Preheat the oven to 350°F / 175°C. Line a muffin tin with 9 muffin liners.
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In a medium bowl, whisk together the dry ingredients (flour through salt).
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In another bowl, mix the wet ingredients (egg through yogurt).
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Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix.
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Then fold in the apples, being careful not to overmix.
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Fill the liners with the batter, filling them about 2/3 full.
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Divide the streusel between the muffins. If you like being exact, that’s 20 grams per muffin for the wheat version and 23 grams for the GF version. It’s a little more than a tablespoon.
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Bake for about 15 – 17 minutes or until a toothpick comes out clean. I needed 15 for the wheat version and 17 minutes for the GF version. But all ovens vary so have an eye on them.
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Let the muffins cool for 5 minutes and then turn out onto a wire rack to cool.
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When the muffins are completely cooled, place them in an airtight container and store at room temperature for up to 4 days. Anything past that, store in the refrigerator.
Notes
* If you want to make the gluten-free version and eat them straight from the oven and have no olive oil taste, you’ll likely want to use a lighter olive oil and not extra-virgin. See post for more notes on olive oil type.
** To make dairy-free buttermilk, add 3/4 teaspoon of lemon juice, white vinegar or apple cider vinegar to a 1/4-cup measuring cup. Fill with dairy-free milk and let sit for 5 minutes.
*** If you don’t want to make the streusel, add some cinnamon sugar (1 tablespoon raw sugar or granulated sugar + 1 teaspoon cinnamon) to the top of the muffins. It adds a wonderful crust and a little extra sweetness.