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!

  • Jill Cooper says
    August 9, 2018 @ 9:40 pm

    Excellent recipe.I have made it twice now. Doubled the recipe the 2nd time and they turned out great. So sad reading reviews in which the person has totally changed the recipe. If you don’t have the ingredients -go shopping! Sometimes your flour will make recipes turn out dry or too moist. That depends on your altitude, and humidity. I live in the Canadian rockies. High altitude and very dry.Your honey should be liquid not creamed. If you sub sugar it will be drier.
    Another variation : use peaches,blueberries…

    • Erin replies to Jill Cooper
      August 10, 2018 @ 9:46 pm

      I’m so happy you liked them! I think a peach or blueberry version would be super tasty. :) And I agree about reviews like that (although it’s sometimes helpful for other readers to know that one ingredient works well instead of another because of allergies or for whatever reason). Luckily, there are enough reviewers on this recipe that made them as written so hopefully they’re enough to convince people to try them out. :) Thanks for your comment!

  • April Prince says
    May 19, 2018 @ 9:53 am

    These muffins are AMAZINGLY GOOD!! I substituted unsweetened applesauce for the olive oil and used whole wheat white flour and they were surprisingly moist and they are soooo good the 2nd and 3rd days! I’ve already passed the recipe along to my co-workers who loved them!! This is going to be my new go-to muffin recipe! Thanks for such a easy delicious recipe!!

    • Erin replies to April Prince
      May 21, 2018 @ 12:28 pm

      You’re welcome! I’m happy that you and your co-workers enjoyed them so much and it’s great to know that applesauce works as a sub here. :) Thanks a bunch for your comment!

  • Michele says
    December 21, 2017 @ 1:37 pm

    Do you have nutrition information for these?

    • Erin replies to Michele
      December 22, 2017 @ 1:52 pm

      Unfortunately not. Sorry about that!

  • Angel Andrews-Olmstead says
    July 20, 2017 @ 4:38 pm

    Hi there! I am just pulling these muffins out of the oven, and they smell fantastic! I did make a few adjustments based on what my family likes and what I had on hand: I used half whole wheat flour, half all-purpose flour, sugar and no honey, whole milk with a little lemon juice (no buttermilk), and I added golden raisins (no apples). I didn’t add the yogurt, I only had salted caramel yogurt, which I didn’t think would be good in this recipe. I also did add the topping, and doubled the recipe. They are super yummy, but a bit too sweet for me (but that may be because I didn’t decrease the amount of sugar since I didn’t use honey). Next time I’ll plan ahead so I can actually use apples!

    • Erin replies to Angel Andrews-Olmstead
      July 22, 2017 @ 10:07 am

      I’m so happy that they came out well with all your changes! That’s great. :) Added raisins sounds delicious. I’ll have to try that! Hope you’ll enjoy the apple version just as much. :) Thanks for your comment and sorry for just now seeing it!

    • Anon replies to Angel Andrews-Olmstead
      January 22, 2018 @ 12:41 am

      A few adjustments? You made a completely different recipe!!

  • Leonja says
    February 23, 2017 @ 1:15 am

    I am looking WW muffins, found your Recipe and other ones but they do not show the points per muffin. Your Recipe looks great. I am new at this and would like to try yours.
    Please help.

    • Erin replies to Leonja
      February 23, 2017 @ 12:14 pm

      Thanks! I unfortunately don’t know a thing about WW (you’re talking about Weight Watchers and not whole wheat, right?) but I found this online calculator. It looks like a lot of work because you have to enter the nutritional info first (which you can do here). Perhaps the WW page has an easier way to calculate the points?

  • T says
    November 23, 2016 @ 4:10 pm

    Has anyone tried to make these without the apples? I am guessing it will taste just like a cinnamon muffin or something similiar.

    • Erin replies to T
      November 23, 2016 @ 8:10 pm

      I haven’t but I think you’re right that they’d taste like a cinnamon muffin. I’d love to hear how they come out. :)

  • Hélène says
    October 17, 2016 @ 4:18 pm

    Dont know if this was said above, but coconut oil, melted, is a yummier taste in this than olive oil. I associate olive oil with Itl dressing and savory foods, not sweet. This much coconut oil wont give much of a taste either.

    • Erin replies to Hélène
      October 17, 2016 @ 4:39 pm

      Have you tried this recipe with olive oil? Because I’ve made it with several different brands of extra-virgin olive oil and the muffins don’t even have a hint of olive taste. :) As long as you make the recipe, as written, that is. If you omit all the spices then that’s another issue. And if you taste the batter, if does taste olive oily, but it’s gone once baked!

      • Corinne replies to Erin
        September 23, 2017 @ 5:44 pm

        I was thinking of using applesauce instead of the oil. I try to substitute it with all my baking, it makes such a huge difference. I don’t like the oily feeling of baked goods.

        • Erin replies to Corinne
          September 25, 2017 @ 9:09 pm

          I hope it works out well! I’m the opposite – subbing applesauce always makes muffins too dry for my liking. ;)

  • MMG says
    September 21, 2016 @ 4:03 am

    I love these! A perfect fall treat. A big hit with my toddler and husband as well. This recipe is sure to become a classic in our house. Thank you! ❤️

    • Erin replies to MMG
      September 21, 2016 @ 3:23 pm

      That’s great that your whole family liked them! I’m very happy to hear that you’ll be making them again. Thanks for your comment! :)

  • Carla Rowland says
    September 19, 2016 @ 7:17 pm

    Delicious…light and flavorful

    • Erin replies to Carla Rowland
      September 19, 2016 @ 10:27 pm

      I’m so happy you liked them! Thanks for your comment. :)

  • Dorothy at Shockingly Delicious says
    June 14, 2016 @ 5:16 pm

    These look simply delectable! Look at those chunky apples!

  • Jessica says
    March 24, 2016 @ 2:18 pm

    Hi Erin,
    I was wondering – could I sub GF all purpose flour for the whole wheat flour? If so, would you recommend I adjust anything else?
    Thanks so much!

    • Erin replies to Jessica
      March 24, 2016 @ 5:11 pm

      Hi Jessica! I haven’t tried it in this recipe, but I think it’d work. I’ve always had good luck with Bob’s Red Mill’s 1-to-1 GF baking flour! I hope you’ll enjoy them. :)

  • Giselle
    February 26, 2016 @ 1:55 am

    These muffins are delicious.

    I find the batter is super thick. Is that normal? I’ve been adding a splash of milk to make it smoother and they are coming out great. Wondering if that is the experience of anyone else?

    I have made these a few times. They are my new go-to muffin recipe. Today I substituted half of the apples for frozen blueberries and it just brought the muffins up a notch! My husband and I both ate three after supper. Our 14 month old ate 2! They are so so so good.

    • Erin replies to Giselle
      February 26, 2016 @ 11:50 am

      I don’t remember the batter being very thick. Did you make any subs or any changes at all to the recipe? But if you’ve been enjoying them so much as is, then I guess it’s not a problem. :) I love your blueberry idea! I’ll try that next time. Thanks so much for your feedback!

  • Michelle says
    October 25, 2015 @ 1:19 am

    I see that some used sugar instead of honey. Would the amount be the same and should some extra liquid be added I am wondering? I will be use a sugar stevua blend.

    • Erin replies to Michelle
      October 25, 2015 @ 3:17 pm

      Honey is sweeter than regular sugar, so I’d use slightly less. And I’d definitely add a little more liquid but I unfortunately have no idea how much as I haven’t tried it. I found thisand according to the general rule at the bottom about 1 cup sugar honey = 3/4 cup honey, you should use 1/4 cup sugar and you should add 4 teaspoons of extra liquid. I haven’t tried it, though, so I have no idea if that’s what’s right for this recipe. I hope you’ll enjoy them!

  • Alice says
    October 24, 2015 @ 7:16 pm

    Do you use regular whole wheat flour or white whole wheat flour? I think the texture would be different and I want to get it right. Thanks so much. Looking forward to making these this week-end.

    • Erin replies to Alice
      October 24, 2015 @ 7:22 pm

      I used regular whole wheat flour but white whole wheat would also work! I hope you’ll enjoy the muffins. :)

      • Alice replies to Erin
        October 24, 2015 @ 7:24 pm

        Thank you so much for the quick reply! I am going to make these today. Love being able to use regular whole wheat flour!!

        • Erin replies to Alice
          October 24, 2015 @ 7:40 pm

          You’re welcome! And same here. I currently live in Germany, where we don’t have white whole wheat, so I always try to come up with recipes where regular whole wheat works well. :)

  • Sally says
    June 10, 2015 @ 10:43 am

    Hi! Just wanna know if I can sub whole wheat flour with regular flour and have the muffins still turn out the same? Thanx!

    • Erin replies to Sally
      June 10, 2015 @ 10:54 am

      I haven’t tried it but I’m pretty sure that’d work fine in these. :) I hope you’ll enjoy them!

  • Anam
    April 20, 2015 @ 2:38 am

    These muffins are amazing, followed the recipe and they came out perfect and healthy. Thank you so much! Great spin on apple cinnamon muffin. ♡

    • Erin replies to Anam
      April 20, 2015 @ 9:22 pm

      Thanks so much, Anam! It’s great to hear that you enjoyed the muffins. :) Thanks a bunch for your feedback!

  • Taegan Konz says
    January 9, 2015 @ 4:28 pm

    Hi my name is Taegan and my friends and I are doing this snack for a small science project in our health unit. We can’t figure out how to find the amount of calories, fat, carbohydrates, and protein in a serving size. Please get back to us as soon as possible! Thanks and have a great day(:

    • Erin replies to Taegan Konz
      January 9, 2015 @ 10:30 pm

      In case you didn’t get my email: you can copy and paste the recipe here for that info. I hope you’ll enjoy them! :)

  • Austin says
    December 22, 2014 @ 2:55 am

    If I use whole wheat flour (not pastry), do I need to add more of something? Like water or buttermilk or yogurt?

    • Erin replies to Austin
      December 23, 2014 @ 9:00 pm

      No, you don’t. I hope you’ll like them and sorry for my slow reply!

      • Austin
        replies to Erin
        December 27, 2014 @ 1:24 pm

        Thanks! I loved it! So did my parents and siblings! I am one of those who loves the denseness of whole wheat so this was amazing for me. Did you know that a few days after baking these, the muffin develops a wine-ish taste? I left one muffin for my sister for the weekend and she asked if I put some wine in there. I didn’t, tho. But she loved it.

        • Erin replies to Austin
          December 29, 2014 @ 8:43 pm

          A wine-ish taste? So strange! I’m happy your sister liked it but it sounds like maybe the apples had started to ferment? Or maybe that’s not even possible in such a short amount of time. Thanks again for your feedback! :)

  • Liz
    December 4, 2014 @ 6:26 am

    Wow, these are delicious! I tried baking these because I already had all the necessary ingredients at home, and loved the idea of baking with olive oil instead of the a more traditional fat such as butter. I through some pecans and dried cranberries into half bath to add some distraction in case the batter failed. The additions were great, but completely unnecessary. I can’t wait to bake these again, and will likely not use an additions next time!
    I may try to substitute some oat bran for a portion of the flour to increase the protein and fiber so I can eat them for breakfast with less guilt (though I’m sure they won’t be as scrumptuous). Could you recommend how much oat bran could possibly substituted in if any?

    • Erin replies to Liz
      December 5, 2014 @ 8:02 pm

      Haha. I love that you added some distractions in case the batter failed. :D I don’t have much experience with oat bran (I normally just use it in no-bake treats) but I found this, which makes it sound not that easy. I found one other page that said subbing 1/4 of the flour with oat bran would be okay. If I were you, I’d use 2 tablespoons in place of 2 tablespoons of flour and if that works, increase the amount the next time. Good luck and thanks so much for the feedback!

  • GVT
    November 18, 2014 @ 4:00 am

    These turned out pretty amazing! I used coconut sugar instead and also prepared almond milk with about an 1/8 of a lemon squeezed in instead of the buttermilk. I will definitely make these again. Thanks!

    • Erin replies to GVT
      November 18, 2014 @ 11:13 am

      That sounds like an awesome healthier version! Good thinking. :) Thanks so much for the feedback!

  • Natalie says
    November 1, 2014 @ 1:56 am

    Made these today, i substituted the oil with avokado and cocounut oil, brown sugar with cocounut sugar and butter with cocounut oil, but they still turned out sooo delicious and just the right kind of moist inside

    • Erin replies to Natalie
      November 2, 2014 @ 9:50 pm

      Those sounds like some great changes! And it’s great to know that coconut oil and sugar work because I use them both frequently. I’m happy that the muffins came out well. :) Thanks so much for the feedback!

  • Jennifer
    October 30, 2014 @ 2:17 pm

    Yum! These are so good! And I really like the way they get even a bit moister the 2nd day. You’ll want to eat them right out of the oven, but they’re also still so yummy when they cool that they work well for taking to work, giving to friends as a little surprise — yes, I’ve made these multiple times in the past week! I used maple syrup instead of honey, which worked well with the apples. I’ve also had such bad luck with baking soda (in other recipes) that I instead used 1 teaspoon of baking powder. Erin: should I give the soda another try? So happy to find this web site! And now, off to check the cooling muffins. :)

    • Erin replies to Jennifer
      October 31, 2014 @ 1:55 pm

      I’m happy that you’ve been enjoying them! And maple syrup instead of honey sounds like a big improvement. I need to try that! Hmm… I’ve never had an issue with baking soda. Since this recipe uses buttermilk (or yogurt or something acidic) one is “supposed to” use baking soda. Or at least a mix of baking powder and baking soda. Do you live abroad, by any chance? Or do you let your batters sit for a while after mixing the dry and wet ingredients together before putting it in the oven? I’m happy you found the site, too! Thanks so much for your feedback. :)

  • Cami says
    October 29, 2014 @ 12:57 pm

    Do you have the nutrition info for this recipe? THanks

    • Erin replies to Cami
      October 29, 2014 @ 7:46 pm

      I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. :) Hope that helps!

  • Ellen says
    October 7, 2014 @ 3:56 am

    I made this in a loaf pan today. Oh.my.deliciousness!
    Can’t wait to make it again!

    • Erin replies to Ellen
      October 7, 2014 @ 12:47 pm

      That sounds great! What size pan did you use and for how long did you bake it? I’m asking because I want to try. :) Thanks for the feedback!

      • Ellen replies to Erin
        October 9, 2014 @ 5:00 am

        Hi Erin!
        I used a regular, metal, 9×5″ loaf pan and baked it for about
        50 minutes. It ended up being in a little longer since I was nursing my
        baby when the timer went off, hehe! I hope it turns out for you! Oh, and I also
        used a big piece of parchment paper on the bottom and 2 sides so I could lift it out of the pan without dumping all if the topping off.

        • Erin replies to Ellen
          October 9, 2014 @ 9:06 pm

          Thanks for letting me know! I’ll have to try that. I like that it sounds even simpler. :) Thanks again!

  • LaraChick says
    October 7, 2014 @ 2:06 am

    These are so good! Thanks!

    • Erin replies to LaraChick
      October 7, 2014 @ 12:46 pm

      So happy that you liked them! Thanks for the feedback. :)

  • The Food Explorer
    October 1, 2014 @ 11:21 am

    Hi Erin,

    Your delicious recipe has been nominated as one of the “Top 100 Best Apple Recipes of 2014 for National Apple Month”. You and your readers can vote for it here: http://thefoodexplorer.com/fruit-2/100-delicious-apple-recipes-for-national-apple-month/ (position #15 – random order).

  • Tarnya says
    September 25, 2014 @ 2:12 am

    After watching a series of documenaties, as a family we’ve made a commitment to eating food that is non processed and higher in fibre. Not really knowing where to begin, I found your site and just wanted to thank you for your wonderful recipes. They have made the transition to a relatively new lifestyle that much easier when I can still cook food that we actually look forward to eating! We sincerely appreciate the work that you do, and also the humour and warmth that is such an engaging aspect of your site. What a welcome find you were! Foodie fan from Melbourne, Australia

    • Erin replies to Tarnya
      September 25, 2014 @ 12:31 pm

      Thank you so much for one of the kindest comments I’ve ever gotten, Tarnya! I’m so happy that you and your family are enjoying the recipes and that they’ve helped you transition to your new lifestyle more easily. :) Really, it’s such a nice thing to say! Thanks again and I hope you’ll continue to enjoy the recipes. :)

  • Charlotte Moore
    September 16, 2014 @ 8:38 pm

    Oh how I love apple cinnamon stuff. I want to make these but am too tired to do it today. I have a cream cheese pound cake cooling and Gooey Butter Bars in the oven. Just can’t make anything else today. I may try in the morning.

    How is the cookbook situation going?

    • Erin replies to Charlotte Moore
      September 16, 2014 @ 11:23 pm

      Cream cheese pound cake and gooey butter bars? Yum. :D I hope you’ll enjoy these if you try them! And only 2 more weeks to go with the cookbook. Can’t wait to be done! Thanks for asking (and for your help!)

      • Charlotte Moore
        replies to Erin
        September 17, 2014 @ 3:24 pm

        Well, I did make them this morning. I doubled the recipe. Our son’s in laws which is also our pastor and his wife brought me some honeycrisp apples yesterday straight from the apple house. We live within 30 minutes of some apple houses.

        My husband is home today so he will love to be a taste tester. He says I always make stuff when he is at work. Hahahaha!!

        Oh my, they are so delicious. I almost burned my mouth trying the first one. Yes, I ate 2 but it was breakfast. Haha!! My husband said they are wonderful. Our exterminator just happened to get here as I was taking them out of the oven. She said your kitchen sure smells good. So he left with a couple warm muffins too. Another winner!!!!!

        • Erin replies to Charlotte Moore
          September 17, 2014 @ 9:44 pm

          Haha. I’m happy that your husband got to try them! And the exterminator, too. :D You were nice to share! I’m thrilled that you all liked them. Thank you so much for the feedback!

  • vanessa says
    September 3, 2014 @ 3:59 pm

    They were delicious!

    • Erin replies to vanessa
      September 3, 2014 @ 6:18 pm

      So happy that you enjoyed them! Thanks for the feedback. :)

  • Ramona says
    July 20, 2014 @ 3:05 am

    HI I just made your muffins and they were amazingly fabulous! I did not have an egg though so I substituted with apple cider vinegar and I accidentally put 1 teaspoon of baking soda in as I read your recipe wrong, then I added a teaspoon of baking powder as well. They were incredibly light and fluffy, so not sure if this is because of the baking soda. Loved the honey and yoghurt! thanks for sharing a great recipe without loads of sugar.

    • Erin replies to Ramona
      July 20, 2014 @ 9:31 am

      Haha. Well I’m happy they came out! I didn’t know about using apple cider vinegar as a sub for egg. Good to know! I’ll have to try these with your changes and see how they compare. :) Thanks so much for your feedback!

  • Jasmine says
    July 1, 2014 @ 6:33 am

    I just made these for my 10 month old twins snacks… I don’t know how many they will be getting they are just so delicious! I used coconut oil and replaced the honey with maple syrup = WINNER! Next time I will use a little bit less nutmeg and I think they will be perfect for us :) Thank you so much for sharing!

    • Erin replies to Jasmine
      July 1, 2014 @ 9:51 pm

      Haha. I hope your little ones ended up getting some of the muffins! ;) And great to know that these work with coconut oil and maple syrup. I think I’ll try that in the fall! Thanks so much for the idea and for the feedback. :)

  • Melissa
    June 27, 2014 @ 8:13 pm

    Hi there! I’m not vegan but I avoid dairy when I can. I used hemp milk and they turned out amazing. I also subbed coconut oil. These are by far the best I’ve made. Thank you so much for the recipe!

    • Erin replies to Melissa
      July 1, 2014 @ 12:16 pm

      Wow. I’m so happy that you liked them! Thanks so much for the feedback and for letting me know that hemp milk and coconut oil work. :)

  • Marsha brown
    March 21, 2014 @ 10:27 pm

    Erin, these muffins are fabulous. I used oat flour (ground up porridge oats) and used coconut oil and vanilla yoghurt. I used the same quantities as suggested as well as all other ingredients as described. I have tried various recipes and this is the best I found so far. Loving your work. Marsha.

    • Erin replies to Marsha brown
      March 22, 2014 @ 5:55 pm

      Wow! All oat flour? That’s great! I love oat flour but find that the lack of gluten sometimes makes it difficult to do 100% oat flour. Stuff just gets too crumbly. Thanks so much for the tip and for the feedback! So happy you liked the muffins. :)

      • Marsha replies to Erin
        March 23, 2014 @ 9:01 pm

        Ah, I didn’t mention that, yes they are a little crumbly. However, I don’t mind that cos it is only a little and as they taste so nice I’m prepared to up with that. I use oat flour in all my baking as I’m on a wheat free diet and this seems healthier than gluten free alternative flour. I’m ready to make my next batch! Thanks again.

        • Erin replies to Marsha
          March 24, 2014 @ 12:19 pm

          I’m happy that they weren’t too crumbly! And I agree that oat flour is definitely a better alternative to GF baking mixes. :) Thanks again for the feedback!

  • Emily
    February 26, 2014 @ 2:14 am

    These are SO yummy!!! Even my 2 year old daughter has eaten two and she dosent eat much. My husband has been raving about them all day.

    • Erin replies to Emily
      February 26, 2014 @ 8:08 pm

      I’m so happy that you and your family enjoyed them, Emily! I have a picky eater in my family, too, so I know what that’s like. ;) Thanks a bunch for the feedback and the rating!

  • Cliona says
    December 8, 2013 @ 8:58 pm

    Hi there,

    I love this recipe, I’ve used it with oat flour as I like that and it works really well as well.

    Would it work to just double the recipe to make more? I was just wondering if it would make a difference as I know ‘not over-mixing’ was important for example.

    Love the site. Dairy free/gluten free recipes very welcome!

    • Erin replies to Cliona
      December 8, 2013 @ 9:02 pm

      Hi, Cliona! I’m happy you liked the recipe. :) Doubling it won’t be a problem! It should work just fine but like you said, remember not to overmix. :) Thanks for your comment! I’ll try to post more GF / DF recipes soon. I’ve been lacking in that department recently.

  • Susan
    October 22, 2013 @ 7:35 pm

    I just made these with my kids, and everybody loves them! We used a bit less honey than called for and skipped the topping, and they were still great. This is a recipe we will keep.

    • Erin replies to Susan
      October 25, 2013 @ 8:43 pm

      Hi, Susan! Sorry for the slow reply. I’m so happy that you and the kids liked the muffins! And it’s great that they still came out with less honey. :) Thanks so much for the feedback and the rating!

  • Claudia says
    October 17, 2013 @ 3:59 pm

    I’m baking apple muffins for the first time and looked for a healthy recipe. Yours seem what I want except that I would like to add walnuts ;)
    What are tour thoughts on that? Should I just add some chopped walnuts (like 1/2 or 3/4 cup) or would you make other changes in the recipe?
    Thanks a lot!

    • Erin replies to Claudia
      October 17, 2013 @ 4:03 pm

      No other changes are needed. Maybe 1/2 cup (chopped) in the batter and some more on top? Sounds yummy! I hope you’ll enjoy them. :)

      • Claudia
        replies to Erin
        October 19, 2013 @ 8:47 pm

        Thanks so much, Erin! I’ll let you know how it goes ;)
        This is a basic question really… Do I sprinkle the sugar+cinnamon on top of the batter when it is already in the pan or do I mix it with the batter before filling the pan?
        Thanks again!

        • Erin replies to Claudia
          October 19, 2013 @ 8:52 pm

          No problem! :) And you should sprinkle the cinnamon sugar on top the batter when it’s already in the pan. Good luck with your muffin making! :)

      • Claudia
        replies to Erin
        October 20, 2013 @ 4:23 am

        Dear Erin,
        I had to ask my husband to hide the rest of the muffins from me! :D That’s how I summarize the outcome of my baking today ;)
        We are still licking our fingers!!! These muffins are simply delicious and healthy! Even though I was a little hesitant to screw the recipe combining too many ingredients/flavors, I did add 1/2 a cup of chopped walnuts, as well as crushed walnuts to te cinnamon sugar sprinkled on top, and I’m SO GLAD I did! No doubt honey, yogurt and those exact spices are the ‘magic ingredients’!
        I’m curious to see how they will taste tomorrow!
        Thanks so much!

        • Erin replies to Claudia
          October 20, 2013 @ 1:01 pm

          Aww, yay! So happy that you liked them and that the walnut addition worked out! Thanks so much for coming back to tell me how they were. You made my day! :) By the way, I have my husband “hide” baked goods, too, but all he does is put them in his office. On his desk. He’s an awful hider!

  • Kristina
    October 10, 2013 @ 5:23 am

    These are delicious!!! I didn’t make the topping but I did sprinkle the brown sugar and cinnamon on top and they are perfect. I have to go hide them from my boyfriend now. :)

    • Erin replies to Kristina
      October 11, 2013 @ 6:41 pm

      Yay! So happy that you liked the muffins. I hope that your boyfriend got at least half of one. ;) Thanks so much for the feedback and the rating!

  • Heather R says
    January 22, 2013 @ 7:32 pm

    These muffins are so moist and delicious! I can already tell I'll be making these a lot. Thank you!

    • Erin replies to Heather R
      January 23, 2013 @ 8:41 pm

      Yay! I'm happy that they worked out for you. Thanks for the feedback. :)

  • afracooking says
    December 16, 2012 @ 11:39 pm

    Oh – these muffins turned out so wonderful!!!! I had to share the recipe on my blog. Thank you so much for sharing!! (they are so moist and light and at the same time so full of spice and character)

    • Erin replies to afracooking
      December 19, 2012 @ 8:31 am

      Sorry for the slow reply! Just got back from vacation. I am so happy to hear that you enjoyed the muffins! You've made my day. :) Thanks a bunch for the feedback and happy holiday baking to you. :)

  • Anonymous says
    September 30, 2012 @ 7:12 pm

    This may be a silly question but when you mention yogurt, do you mean just plain yogurt? Which would you recommend more-plain or vanilla? Thanks!

    • Erin replies to Anonymous
      September 30, 2012 @ 8:56 pm

      It's not silly at all! It's a good question. I used plain yogurt but I imagine vanilla would be even yummier. :) I hope you like them! Thanks for asking… I'll add it to the post!

  • kate says
    September 27, 2012 @ 10:21 pm


    I've been really craving apple baked goods, I think I'll try these tonight. Any suggestions on ideas to make them vegan? Since they only have one dairy ingredient, I'm really tempted to eliminate dairy entirely. Any suggestions for replacing the yogurt/buttermilk with something that isn't just a vegan substitute for these items?


    • Erin replies to kate
      September 27, 2012 @ 10:32 pm


      Well, it'd have to be something slightly thick, so that rules out apple juice, which is the only good thing I can think of. Is lemon juice in soy milk not a good sub for buttermilk? I know you said not just a vegan sub, but lemon juice in milk is what I always use. I hope whatever you try works out well for you. I'd love to hear how they come out!

  • Erin says
    February 23, 2012 @ 1:54 pm

    Lise – You're great. :) I'm with you all the way on leaving feedback. A lot of people leave their reviews for my recipes on random other sites and I don't understand why.

    I'm sorry the muffins didn't have the right apple flavor for you! When you say more sweet-tart apple flavor, do you mean that they should just be sweeter? If you don't mind sugar, I'd just add two tablespoons of unrefined or brown sugar. I'm clueless what to do if you want them tarter. You could also pick a sweeter or tarter apple. I made them a few times with whatever cheap apples I had, but when I made them with Granny Smith there was a clear difference.

    How I create a recipe is to look at several different recipes (usually family recipes), which are usually not at all healthy, and then make some healthy changes. I normally change recipes so much that nothing is the same except for the amount of flour. If I use any recipes off the internet, you can always see the original at the source I list. That's probably not very good advice but it's what I do. Sorry I couldn't be more helpful! Thanks again for leaving feedback. I'm always super excited when I see that you've left a comment because you're one of the few that leaves feedback. :)

  • Lise says
    February 23, 2012 @ 1:16 pm

    Hi Erin, I loved how moist and healthy these were, but I wanted more sweet-tart apple flavor. Any ideas? I'm a little nervous about just bumping up the honey since I know that could mess with the moisture ratio! And you're right, I'm slowly cooking my way through your site! I love to leave feedback on the recipe itself since that's what I always look for. How do you come up with all your recipes? I don't think I've ever composed a recipe from scratch in my life! Any tips for novice tinkerers? Thanks!

  • Erin says
    October 2, 2011 @ 8:27 am

    Kate, I hope you like them! Let me know how they turn out.

  • kate says
    October 2, 2011 @ 3:04 am

    I'm in love with this recipe! I've been obsessed with honey-sweetened baked goods lately. This is right up my alley. Making these immediately. Thanks!

  • Erin says
    September 30, 2011 @ 4:16 pm

    Ali, thanks for the compliments! The muffins aren't too difficult to make. I'm sure you could manage. :)

  • Ali says
    September 30, 2011 @ 10:09 am

    I love apple and everything made out of it. your muffin looks really great, wish you could make me one as am such a lazy cook :) love the photo,nice blog.

  • Erin says
    September 28, 2011 @ 11:11 pm

    Yay! I really hope you like them. And thanks for your compliment. Coming from you, it really means a lot. :)

  • eatgood4life.blogspot.com says
    September 28, 2011 @ 10:16 pm

    I have been wanting to make breakfast muffins for a while. I have a couple of recipes in my blog but I wanted to try something new. I will definitely make these very soon and let you know how they turned out. Your pictures look really good!

    and by the way thanks for your kind comment :-)


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