These are hands-down the most moist and scrumptious healthy apple muffins you’ll find. Made with almond and oat flour, apples, applesauce, and maple syrup, they’re naturally lower in sugar but you wouldn’t know it from the flavor. Bonus: oil-free, gluten-free, and adored by both kids and adults—my family polished off a batch in two days.
I am unabashedly in love with these muffins. I bake a lot, but the perfect healthy apple-cinnamon muffin—moist, tender, and flavorful—didn’t exist for me until now.
What makes them special? Moisture and flavor. The combination of almond flour and applesauce creates a tender, almost cake-like crumb, while warming cinnamon and a hint of allspice round out the profile. These muffins actually improve a day after baking, so if you can wait, do.
If you’ve tried my other almond-flour recipes, you know how well almond flour performs in giving baked goods a soft texture. Pairing it with oat flour prevents an overly dense result and gives the right rise and mouthfeel.
Notes on key ingredients
- Almond + oat flour: I designed this recipe specifically for this flour combination. Using all almond flour can make the batter too wet and dense; adding oat flour balances texture and creates a soft, cake-like muffin. Expect modest rise with almond flour—that’s normal.
- Applesauce: Applesauce replaces oil for moistness, keeping these muffins oil-free without sacrificing texture. I tested versions with a little oil and less applesauce and found no meaningful taste benefit, so I keep it simple.
- Apple: Use a sweet-tart, crisp apple like Fuji or Pink Lady and dice it into small 1/4-inch pieces. Large chunks won’t soften fully and too much apple can make the muffins overly wet or crumbly—measure if your apple is large. A medium apple yields about 1 cup diced.
- Maple syrup: 1/2 cup gives a pleasant sweetness. If you prefer less sugar, 1/3 cup still works, but I wouldn’t go lower without adjusting expectations for sweetness.
Let’s make it
Storing
Because these muffins are very moist from applesauce and almond flour, store them on the counter for up to one day, then transfer to the refrigerator. They remain tender and delicious for several days when chilled.
Bake and enjoy!
Incredible Healthy Apple Muffins (with almond flour!)
- Author: Alexis Joseph, MS, RD
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
- Moist, tender, and full of warm cinnamon flavor, these healthy apple muffins use almond and oat flours, applesauce, diced apple, and maple syrup for a naturally sweet, oil-free treat that appeals to all ages.
Ingredients
- 2 cups almond flour
- ½ cup oat flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ground allspice
- ½ tsp fine sea salt
- 1 scant cup unsweetened applesauce* (about 8 oz)
- ½ cup pure maple syrup
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 cup apple, diced into small ¼-inch pieces (about 1 medium apple; Fuji or Pink Lady recommended, no need to peel)
- 1 tbsp sugar (coarse raw or turbinado), optional for a crunchy topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray, or use a silicone tin.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, allspice, and salt.
- Add the applesauce, maple syrup, eggs, and vanilla to the dry ingredients. Whisk until smooth, then fold in the diced apple.
- Use a ¼-cup measure to divide the batter evenly among 12 muffin cups. Sprinkle the tops with the optional sugar if desired.
- Bake 23–25 minutes, or until muffins are set and a toothpick in the center comes out clean. Cool before serving. They taste even better the next day.
Equipment
Muffin tin
Notes
*You need about 8 oz applesauce, which is slightly less than 1 cup.
**About 1 medium apple—measure after dicing since too much apple can make the muffins too moist and cause them to fall apart.