Cinnamon Apple Muffins

Wholesome, nutrient-dense, and made with seasonal apples—proof that healthy can still taste like comfort.

There’s something about the combination of cinnamon and apple that instantly feels like comfort. These Cinnamon Apple Muffins are a cozy, nutrient-dense twist on a seasonal classic—made with oat and almond flour for extra fiber and healthy fats, and naturally sweetened with maple syrup and applesauce.

Ingredient Quality

Oat flour: When it comes to oat flour, quality makes all the difference. I always look for certified gluten-free, organic oats that haven’t been processed with additives or preservatives. Oat flour is a great source of soluble fiber—especially beta-glucan—which helps support healthy digestion, balanced blood sugar, and steady energy throughout the day. It also provides B vitamins, minerals like magnesium and iron, and a mild, slightly nutty flavor that adds heartiness to baked goods without being heavy. Choosing high-quality oats ensures you’re getting the full nutritional benefit, not just the texture.

Maple Syrup: For sweetness, I love choosing pure maple syrup over refined sugar. It’s a natural sweetener that not only adds rich, caramel-like flavor but also provides trace minerals like manganese and zinc, which support metabolism and immune function. Unlike highly processed sugars, maple syrup retains beneficial plant compounds and has a lower glycemic impact—helping to support more stable energy and blood sugar levels. It’s a simple swap that makes your baked goods both nourishing and naturally sweet.

Honeycrisp Apple: Nutritionally, Honeycrisps are rich in fiber to support digestion and blood sugar balance, plus they’re packed with vitamin C and polyphenol antioxidants that help protect cells from oxidative stress. It’s a simple way to bring more seasonal nourishment—and natural sweetness—into your baking.

Avocado Oil: So many baking recipes call for a “neutral oil,” but most conventional options—like canola or vegetable oil—are highly processed and lack nutritional value. I always choose avocado oil instead. It’s rich in heart-healthy monounsaturated fats, vitamin E, and antioxidants that help reduce inflammation and support stable energy. Its mild flavor makes it perfect for baking, and its higher smoke point means it stays stable at higher temperatures—making it a simple, nutrient-dense swap that supports both flavor and health.

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Ingredients

Muffin

• 1 1/4 cups oat flour

• 1 cup almond flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp sea salt

• 1/4 tsp nutmeg

• 2 eggs

• 3/4 cup applesauce

• 1/2 cup shredded apples

• 1/3 cup maple syrup

• 1/4 cup avocado oil

• 1 tsp vanilla extract

Cinnamon Sugar Topping

• 1–2 Tbsp butter, melted

• 3 Tbsp coconut sugar

• 1 tsp cinnamon

Instructions

1. Preheat oven to 400°F.

2. In a small bowl, whisk together oat flour, almond flour, baking soda, cinnamon, salt, and nutmeg.

3. In a larger bowl, whisk the eggs, applesauce, shredded apples, maple syrup, avocado oil, and vanilla.

4. Add the dry ingredients to the wet and stir until just combined.

5. Divide the batter evenly into lined muffin tins, filling about ¾ full.

6. Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for 15–18 minutes, or until a toothpick comes out clean. Let cool for 10 minutes.

7. Mix the coconut sugar and cinnamon in a small bowl. Brush the tops of the muffins with melted butter, then dip or sprinkle with the cinnamon-sugar mixture.

8. Enjoy!

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