Healthy Apple Muffins the Kids (and you) will Love

Healthy Apple Muffins the Kids (and you) will Love

Made with whole wheat flour, coconut oil, apple sauce and maple syrup these Healthy Apple Muffins will be your new favorite fall snack.  

Don’t be Fooled

Muffins are an interesting breed.  Sometimes grocery stores like to masquerade cake without frosting as a muffin.  So you think you’re getting something semi-healthy when really you’re just eating dessert.  Muffins are supposed to have a different texture than cake!  And these muffins are made with no sugar, I used pure maple syrup instead. I also used coconut oil and applesauce to replace any canola oil or butter.


Apple Picking

Does it matter what types of apple you use in baked goods?  Yes!  It effects the texture and how sweet your treat is! In a recipe like this, most of the sweetness will be based off your apples.  So pick a sweet apple!  I used Honeycrisp because I like the way they bake and they’re super sweet! Granny Smith is always a fine and safe option but they’re more on the tangy side, that’s why most people love to mix Granny Smith with sweeter apples in their pies.  There are plenty of great apple options, just find what your grocery store has available and these Healthy Apple Muffins will be a hit! You can also try our Healthier Caramel Apple Cake!

Not Nuts about Nuts?

I used walnuts in this recipe because I love walnuts with all the warm fall flavors.  If you or your kids don’t love them like I do, then leave them out! Swap in some pecans or go nut-free!  I like to use them for the texture and the added protein.  It makes me feel fuller longer so I don’t end up snacking on whatever I can find 30 minutes later.  We all know how that goes.  You can always chop up the nuts super fine if your kids aren’t wild about them.

Matching Making Muffins

You can serve these warm, cooled, with honey butter, jam, or if you’re really feeling crazy…a scoop of vanilla ice cream.  But they really don’t need any additions, they can go stag into a lunch box or be served as an after school snack by themselves.  But if you are looking to dress them up a smidge for book club or a potluck, then I would suggest a vanilla glaze.  It adds just a touch of sweetness and a ton of glamour.

Overall, these muffins are a snap to make! The only major tip I would tell you is the same tip for any muffin recipe… don’t over mix! If you do, you’ll risk getting a tough muffin and no one wants that.


healthy apple muffins

Healthy Apple Muffins

Healthy Apple Muffins the Kids (and you) will Love
Serves: 15 Muffins
Serving Size = 1 Muffin
Prep Time: 10 m
Cook Time: 20 m


  • 2 cup – flour, whole wheat
  • 2 teaspoon – baking soda
  • 1 teaspoon – baking powder
  • 2 1/2 teaspoon – cinnamon
  • 1 teaspoon – salt
  • 3 large – egg
  • 2/3 cup – maple syrup, pure
  • 1/3 cup – coconut oil
  • 1/3 cup – applesauce, unsweetened
  • 2 tsp – vanilla extract
  • 2 cup, grated – apple
  • 1/2 cup – walnuts, chopped


  1. Preheat oven to 425 degrees and line a muffin tin with cupcake liners or grease the wells.
  2. In a bowl, combine flour, baking soda, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, apple sauce and vanilla extract.
  4. Pour the dry ingredients into the wet and slowly fold together.  Before it's all combined, add grated apples and walnuts (or you can use pecans). Stir just until combined.
  5. Fill muffin tins all the way to the top!  Bake at 425 degrees for 5 minutes and then decrease the temperature to 350 and bake for 12-18 minutes.  Bake until an inserted toothpick comes out clean.
  6. Let cool and serve.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 182 9%
  • Fat: 8 g 12%
  • Carb: 24 g 8%
  • Fiber: 2 g 8%
  • Protein: 3 g 6%
  • Sugar: 10 g
written by
Natalie Monson

Leave a Comment

Your email address will not be published. Required fields are marked *

Cakengifts says:

I made this Healthy Apple Spice Muffins for my Kids from the recipe,They were absolutely delicious !! Thanks for sharing this nice cake recipe.

These are so delicious! And so addictive!

Eileen says:

Any substitute for the coconut oil? Thanks!

Lizzy Early says:

Any type of oil or even melted butter will work!

Lisa says:

I just made these with my son yesterday and they came out moist and delicious! Thank you for the recipe. I didn’t have coconut oil so I used melted butted instead without any issue.

Natalie Monson says:

So glad you liked them! Yes you can use any other liquid oil and it should work fine.

Kim says:

I just made it. This is so good! I bet my kids will be so happy with this muffin. Thanks!

Abby says:

Why would you add salt to children’s ‘super healthy’ muffins?

Lizzy Early says:

You can always leave it out! Make each recipe your own! It’s always a balance to try and get the taste right and keep as much flavor as possible!

sara says:

Can I replace the whole weat flour for white flour? I know it won’t be as healthy but will they still have the right taste and texture?

Lizzy Early says:

Yes of course! You can always swap out white for wheat or wheat for white!

Bradley says:

My picky 10 year old eater has been loving these…I bumped up the cinnamon just a bit and went to one cup of maple syrup… more for my taste than his. Very moist. I want him to feel full in the morning at school, and this with a green juice on the side has been doing the trick.

Lizzy Early says:

I LOVE that! And I love the changes you made!

Samantha Keckler says:

Can I use raw honey instead of maple syrup? Will it change the taste too much?

Lizzy Early says:

You can make that swap! The maple syrup but gives a deeper flavor, but you’ll still love the muffins with honey!

Dara says:

Hi! What can I use to sub the egg and make it vegan?

Lizzy Early says:

You should be able to use applesauce!

ExpatMommy says:

Do these freeze well? Thinking ahead for a weekend excursion with 4 little ones!

Sharon says:

What can I use instead of egg?

Suzanne says:

Sadly, my 14 and 10 year old didn’t like them. They came out moist and fluffy but just not much flavor. Probably calls for more syrup and more salt. I also used Fuji apples, so that might have been part of the problem.

Thanks for sharing the idea 🙂

Dianna says:

These sound great but my daughter is gluten free due to having Celiac disease. Do you think a gluten free flour would work in this recipe?

HI Dianna,
We haven’t tried subbing flours much in our recipes, but if you try it, let us know how it turns out!


Healthy, Happy Eaters.
Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.
Start My Free 30-Day Trial
Healthy, Happy Eaters.
Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.