Go Back

Cinnamon Sugar Applesauce Muffins

These Cinnamon Sugar Applesauce Muffins are soft, fluffy, and full of cozy fall spice. Made with whole grains and fiber-rich apples, lightly sweetened, and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • Pinch of nutmeg
Wet Ingredients
  • 2/3 cup applesauce
  • 1 egg
  • 1/2 cup yogurt flavored or unflavored, I used peach
  • 1/4 cup avocado oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup shredded apple
Topping
  • Cinnamon sugar for sprinkling

Method
 

  1. Preheat oven to 375°F and grease a mini muffin tin.
  2. In a large bowl, whisk together the dry ingredients: both flours, baking soda, salt, cinnamon, cardamom, and nutmeg.
  3. In a medium bowl, combine the wet ingredients: applesauce, egg, yogurt, avocado oil, maple syrup, and vanilla.
  4. Add the wet ingredients to the dry and blend together until just combined, being careful not to overmix. Fold in the shredded apple.
  5. Divide the batter evenly among the muffin cups and sprinkle the tops with cinnamon sugar. Bake for 13 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool for 5–10 minutes before removing from the pan.

Notes

Storage Instructions
  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat: Microwave for 15–20 seconds or enjoy at room temperature.
Recipe Notes
  • Don't overmix the batter. Stirring until just combined keeps the muffins soft and fluffy.
  • The cinnamon sugar topping gives a bakery-style finish and a little crackle on top. Don't skip it.
  • Shredded apple adds moisture and natural sweetness, so use a crisp, juicy variety if you can.
  • These are a great make-ahead snack. Bake a double batch and stash some in the freezer for busy weeks.