Apple Cinnamon Muffins

I went wayyyy overboard at the apple orchard this fall. In my defense, they had enormous bags – larger than reusable shopping totes – set out at the end of each row, so each of us completely filled a bag with fresh, delicious fruit.

That’s the short story of how we managed to spend $45 on apples in an hour.

I’ve since managed to perfect my apple pie, pumpkin-apple French toast casserole, and apple cinnamon muffin recipes. I’ll post all three before the end of the year (gulp! Not leaving myself much time), although I will admit I didn’t take photos of everything. We ate them all REALLY fast.

Here’s the apple cinnamon muffin recipe, barely adapted from Cookie & Kate

Apple Cinnamon Muffins


  • 1 cup white whole wheat flour
  • 3/4 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3-4 apples, grated (no need to peel)
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 tablespoons ground flax seed plus 6 tablespoons water, mixed with fork and set aside to thicken
  • 1 cup Apple Caramel Greek yogurt (I used Trader Joe's)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 425* and grease all 12 muffin cups with coconut oil.
  2. In a large bowl, combine the dry ingredients except the apples and whisk together.
  3. Add the grated apples and stir with a spoon to combine.
  4. In a medium bowl, whisk together syrup and coconut oil.
  5. Whisk in flax eggs.
  6. Add the yogurt and vanilla and whisk until smooth.
  7. Pour the wet ingredients into the dry ingredients and mix with a spoon until combined.
  8. Pour evenly into muffin cups.
  9. Bake for about 15-17 minutes or until set in centers.
  10. These taste best served warm!

Leave a Reply