Apple Cinnamon Muffins
on Nov 01, 2017, Updated Aug 22, 2024
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These cinnamon apple muffins are blended together in your blender and baked to perfection in less than 20 minutes. The cinnamon and applesauce gives you warm, spiced muffins that are perfect for breakfast or a snack.
This cinnamon apple muffin recipe is extremely easy to make and the best solution to having breakfast ready on the go! You can quickly grab a muffin on your way out the door and rest assured that it is full of wholesome ingredients that will get your day started off right. I love how simple this recipe is, with all the ingredients mixed in one place. The result is a moist, tender, and fluffy muffin that is full of flavor.
Not only will these muffins have your house smelling amazing as they cook in the oven, but they taste just as yummy as they smell! The muffins are not overly sweet, but give you just the right amount of sweetness mixed with the warm, spiced flavor of cinnamon! With how easy they are to make and store, these muffins are sure to become one of your new favorites.
Table of Contents
Why You’ll Love This Recipe
- The flavor of these muffins has the best balance of spices and apple.
- Nutrient dense ingredients make these muffins filling.
- The muffins have a soft and fluffy texture while still having a firm structure.
- The blender makes this recipe so quick and easy.
Recipe Ingredients
- Rolled Oats—Fill the role that flour would normally take.
- Applesauce—Helps add moisture to the muffins and give them their classic flavor.
- Eggs—Large.
- Plain Greek Yogurt—To help give your muffins a light and chewy texture.
- Maple Syrup—To act as a natural sweetener. You can also use honey.
- Baking Powder and Soda— You’ll use both to help the muffins rise.
- Vanilla Extract—All you need is a splash for an extra pop of flavor.
- Sea Salt—To enhance the flavor. The muffins will be more plain without it.
- Cinnamon—Amplifies that delicious apple flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Cinnamon Apple Muffins
Step #1. Preheat your oven. Spray a muffin tin with cooking spray. In your blender, add the oats. Add the lid and process until the oats look like flour.
Step #2. Add the applesauce, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, salt, and cinnamon to the blender and blend until smooth.
Step #3. Pour the muffin batter into your prepared pan.Bake until the muffins are fully cooked.
Step #4. Allow the muffins to cool. Serve and enjoy!
Recipe FAQs
Yes, all oats are naturally gluten free. But, many oats are processed in a facility that is not gluten free, and can be easily contaminated by grains that contain gluten. If you are needing to make this recipe gluten free, be sure to check the label of the oats that you purchase and ensure they are processed in facilities that are certified to be gluten free!
If you don’t have or don’t want to use applesauce, you can blend about 8 ounces of apple cored and chopped before you blend your oats! Make sure that your blender is heavy duty enough to blend the pieces of apple to a smooth texture. I have done it before and even left the skins on to make it an easy, hassle free extra step. Any type of apple would work well, but I would suggest Golden Delicious, Gala, or Granny Smith if you want a similar applesauce flavor and texture.
Your muffins are peaked if instead of a round circle shape, they have risen in the middle and created a tall, almost pointy shape. This is typically a result of overmixing the batter. As you are blending the ingredients, try not to blend longer than 2 minutes. That should be plenty of time for all of the ingredients to mix together without causing it to be overmixed and affect the shape of the muffins. With that being said, as soon as you see a smooth and combined batter stop mixing!
How to Store Cinnamon Apple Muffins
Cinnamon apple muffins can be stored in an airtight container on the counter for up to 3 days for maximum freshness. Alternatively, these muffins freeze very well. Once they have cooled, you can place them in ziploc bags and freeze for up to 3 months. To reheat the muffins, you can place them in the oven for 5-10 minutes at 350°F, or heat in the microwave for 30 seconds at a time until warm.
How to Serve Cinnamon Apple Muffins
You can use these muffins for healthy breakfasts, easy snacks, or as a side to your favorite healthy lentil chili, Healthy Alphabet Soup (healthy, meatless 30-minute meal), or Tortellini Soup with Spinach.
Expert Tips
- You can switch up the flavor of these muffins by substituting the cinnamon for apple pie spice!
- These muffins are not too sweet, so if you want a sweeter muffin you can use vanilla Greek yogurt rather than plain, or add ¼-½ cup of brown sugar depending on how much you want.
- Use paper liners if you want an easy clean up and if you plan to keep them in the freezer, for sanitary storing!
- Be sure to give the muffins enough time to cool before trying to remove them from the tin or else they might stick and break apart.
Healthy Apple Cinnamon Muffins (made in the blender!)
Ingredients
- 2 cups rolled oats, gluten free if needed
- 1 cup applesauce
- 2 eggs
- 1/2 cup plain Greek yogurt, whole milk or 2% yogurt
- 1/3 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
- In the jar of your blender, add the oats. Add the lid and process until the oats look like flour, 1-3 minutes.
- Add the applesauce, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, salt, and cinnamon to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
- Pour muffin batter into the prepared pans.
- Bake until the muffins spring back slightly when touched and toothpick inserted into the center comes out clean, about 15 minutes.
Video
Notes
- You can switch up the flavor of these muffins by substituting the cinnamon for apple pie spice!
- These muffins are not too sweet, so if you want a sweeter muffin you can use vanilla Greek yogurt rather than plain, or add ¼-½ cup of brown sugar depending on how much you want.
- Use paper liners if you want an easy clean up and if you plan to keep them in the freezer, for sanitary storing!
- Be sure to give the muffins enough time to cool before trying to remove them from the tin or else they might stick and break apart.
How would you adjust the bake time for mini muffins? Thank you!
It’ll be about half the time. You’ll want to check them though of course. When the muffin tops springs back when lightly touched, you know they are done (if they aren’t, it’ll leave an indent on the top!). Happy baking Lindsay!
I have never posted a comment about a recipe before. But I have to say these are so so so easy, yummy (for me and my toddler) and will forever be in my vault of recipes. I did use vanilla Greek yogurt but that is the only change I did. I’m constantly looking for healthy, easy, and tasty muffin recipes and this checked all the boxes.
I’m honored that we are your first comment! So glad you liked the muffins.
Yummm! These are a favourite at my house. I brought them to a bake sale once they were a hit. I made a cinnamon glaze to go on them as well.
I made a cinnamon glaze to put on them. I make them like every week. My favourite!
That sounds so good! I’d love to know what you put in your glaze!
I only had nonfat Greek yogurt but added in a heaping tablespoon of gingerbread almond butter and some fresh diced apple chunks-DELISH. And so easy to freeze!
That sounds SO good! Thank you for sharing the tips and tricks with us, I so appreciate that!
I followed accordingly but after baking for 20 min++ the muffins still weren’t cooked.They were very wet.pls tell me what went wrong
Umm…pumpkin pie spice?? Not in the ingredients but in instructions. I will eyeball it.
Good eye, it’s supposed to say cinnamon. You can sub the cinnamon for PPS or even apple pie spice with great results though.
Going to make them now. I like your recipes. Thank you for sharing,
Enjoy Connie!
Hi! I just stumbled across your blog…I am so excited to try your recipes! Could I use a food processor in place of a blender?
Yes ma’am as long as it’s a fairly big one!
Thank you! Excited to try them:).
P.S. I made the pumpkin energy oatmeal bites this morning and they were a huge hit with my daughters…a great quick breakfast with protein! Thank you for sharing!
Yum! I do love a good muffin in the morning, and I’m sure I’d love it even more if it came together so quickly in a blender! haha. Thanks for sharing!