100% Whole Wheat Cinnamon Apple Muffins

These whole wheat cinnamon apple muffins are made healthier with 100% whole grains, olive oil (or another oil of choice), and less sugar than a typical muffin! So moist and delicious.

100% Whole Grain Cinnamon Apple Muffins - super moist and flavorful!

I originally posted these whole wheat apple muffins almost three years ago during my first month of blogging. Here’s the original picture (for those of you who have made these before – so you don’t get confused when returning to this recipe and think, “Huh?! These aren’t the muffins I made! Just because I sometimes have that problem when looking for recipes I’ve made before.)

Cinnamon Apple Muffins – made healthier with whole grains, oil and less sugar! | texanerin.com

You can make these cinnamon apple muffins plain, with no topping at all, or sprinkle cinnamon sugar or streusel on top. Obviously I chose streusel. The streusel recipe makes quite a bit, too, so no dinky sprinklings of streusel here!

Looking for another awesome whole wheat apple recipe? Try my French apple cake! It’s different than any other kind of apple cake I’ve had. It’s even a bit like pie!

And this Swedish apple pie (which is also whole grain and can be made gluten-free) is actually more like a crisp. But a delicious one!

100% Whole Grain Cinnamon Apple Muffins - super moist, flavorful and made a little healthier!

In one variation, I left out the nutmeg and allspice. Don’t do that! They tasted olive oily, which isn’t exactly what I want to taste when eating apple muffins, so don’t forget the spices! And instead of yogurt, I used buttermilk a few times. Vanilla yogurt would work, too. The muffins will just be a little sweeter.

Strangely enough, these whole wheat apple muffins are moister on the second day, although nothing beats piping hot from the oven. But I love it when things turn out better on the second day! If I’m having people over for breakfast, I make it hard on myself and get up super early because I want the baked goods to be as fresh as possible. That’s definitely not necessary with these! Woohoo.

100% Whole Grain Cinnamon Apple Muffins - so moist and flavorful!

I also have two grain-free appple muffin options. Here’s my recipe for grain-free apple muffins (with dairy) and here are some dairy-free paleo apple muffins. They’re my absolute favorite!

These whole wheat cinnamon apple muffins are made healthier with 100% whole grains, olive oil (or another oil of choice), and less sugar than a typical muffin! So moist and delicious. A great healthy muffin recipe!

Cinnamon Apple Muffins (100% whole wheat)

Rated 5.0 by 16 readers
100% Whole Wheat Cinnamon Apple Muffins
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 muffins


    For the muffins:

  • 1 cup (125 grams) whole spelt, whole wheat pastry, or whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup (100 grams) honey
  • 1/4 cup + 2 tablespoons (90ml) olive oil or canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) plain yogurt or buttermilk
  • 1 cup (180 grams) peeled and chopped apple, preferably from baking apples
  • For the topping:

  • 1/3 cup (45 grams) whole spelt, whole wheat pastry, or whole wheat flour
  • 1/2 cup (100 grams) unrefined brown sugar, or normal brown sugar
  • 2 tablespoons (30 grams) melted butter
  • 2 teaspoons cinnamon


  1. Preheat the oven to 350°F / 175°C. Line a muffin tin with 8 muffin liners.
  2. In a medium bowl, whisk together the dry ingredients.
  3. In another bowl, whisk the egg. Add the honey, olive oil and vanilla. It might look a little weird at first; just keep stirring until it’s well combined, and then add the yogurt or buttermilk.
  4. Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix. Then fold in the apples. Fill the liners with the batter, filling almost all the way to the top. You could get more out of these if you want to make them smaller. Just take them out a little earlier.
  5. Combine the streusel ingredients. If you don’t want to make the streusel, add some cinnamon sugar (1 tablespoon unrefined or brown sugar + 1 teaspoon cinnamon) to the top of the muffins. It adds a wonderful crust and a little extra sweetness.
  6. Bake for about 15 – 17 minutes or until a toothpick comes out clean.
  7. Let the muffins cool for 5 minutes and then turn out onto a wire rack to cool.
  8. 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.

Recipe by  | www.texanerin.com

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121 comments on “100% Whole Wheat Cinnamon Apple Muffins” — Add one!

2 comments are awaiting moderation!

  • M says
    April 15, 2020 @ 2:42 am

    Hi, could I do half AP flour and half whole wheat flour possibly? Or could I use all AP flour? Looks delicious and I can’t wait to make them! :)

    • Erin replies to M
      April 15, 2020 @ 9:04 pm

      I haven’t tried it but I think both ways would work!

  • Shez says
    April 11, 2020 @ 12:01 am

    This is a delicious recipe which is healthy too. I’m making the third time today. Thank you so much for this awesome recipe.

    • Erin replies to Shez
      April 11, 2020 @ 7:25 am

      You’re welcome! I love that you made them three times in one day. :) Thanks for your comment!

  • Auj says
    January 31, 2020 @ 7:46 pm

    Hi, can I puree the apples in a food processor and use it in that form, instead of apple chunks?

    • Erin replies to Auj
      February 3, 2020 @ 8:50 pm

      Hi! Unfortunately not. That’d add way too much moisture to the recipe.

  • Auj says
    January 24, 2020 @ 6:43 pm

    Hi, I was wondering, could I puree the apples in a food processor and then add it to the batter? Or could I skip the apples altogether? I’m asking because I don’t like the taste of apple chunks in my cupcakes.

    • Erin replies to Auj
      February 13, 2020 @ 12:37 pm

      I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. You could omit the apples but then they won’t be as moist. If you don’t want apples in your muffins, I’d suggest finding a different non-apple muffin recipe. :) Pureeing the apples would make the batter much too wet.

  • Jade says
    November 15, 2019 @ 1:51 pm

    Can i make these into a bars/a loaf pan instead?

    • Erin replies to Jade
      November 15, 2019 @ 9:17 pm

      I haven’t tried it but I think you could pour the batter into an 8″8″. I have no idea of the baking time. Muffin recipes don’t always convert well into loaf pans so I’m not too sure about that. Sorry I don’t have a better answer for you!

  • Jennifer Lampert says
    October 15, 2019 @ 1:33 am

    1st time making these. They are amazing. I put them in aluminum cup cake liners. Super moist and delicious. My husband and I have honey bees and I love recipes that allows me to use our own honey.

    This will be added to our recipe book to make again.

    • Erin replies to Jennifer Lampert
      October 17, 2019 @ 8:14 pm

      I’m so happy you’ll be making them again! And how awesome that you have honey bees. :) We hope to do so in the future when we have a house! Thanks for your feedback. :)

  • Rodney says
    October 25, 2018 @ 10:22 pm

    I have made these a couple of times and we love them. The only thing is the sides and bottom are kind of hard and chewy. Am I doing something wrong or is that normal? I do use whole wheat baking flour.

    • Erin replies to Rodney
      October 28, 2018 @ 6:21 pm

      Sorry for just now seeing your question! I don’t recall the sides and bottom being hard or chewy. Is your oven rack maybe positioned at the bottom of the oven? Or are you using a black muffin pan? Either of those could explain it. And are you mixing the batter just until it’s combined? If overbeating, that could also cause tough muffins.


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