If you’re looking for a quick and healthy treat that will give you all the cozy fall feels, look no further than these Healthy Apple Cinnamon Muffins!
I really wanted to call these blender muffins because this is one of those throw-it-all-in and blend type of recipes, but my “blender” is a Nutribullet. And unfortunately, it wouldn’t hold all of the ingredients. This is why the food processor was my friend for these muffins. Food processor muffins doesn’t sound as appealing does it. So Healthy Apple Cinnamon Muffins it is!
What makes them healthy? A wholesome blend of lightened up ingredients including old fashioned oats ground into flour, Greek yogurt, maple syrup, and applesauce, which make up the base of the batter, along with plenty of sweet diced apples and cinnamon to give these muffins their classic flavor.
The star of these muffins, however, is definitely the streusel topping made of oats, coconut sugar, and coconut oil. The streusel gently melts into the batter and hardens a bit when the muffins cool, creating a slightly crunchy topping loaded with a warm, toasted oat and cinnamon flavor.
To prepare the streusel, I started by grinding up old fashioned oats into a coarse flour-like consistency. I used a spoon to mix the flour with the sugar, cinnamon, salt and coconut oil until small crumbly chunks formed.
Next step is to make the easiest muffin batter. Except for the apples, I threw all of the batter ingredients into the food processor and blended for one minute until the oats broke down and everything came together. Then, I diced 2 small apples, specifically Granny Smith for the tartness, into small little chunks and stirred them in.
I found that an ice cream scoop was the best, mess-free way to evenly divide the batter into all 12 muffin cups. And with a sizable sprinkle of streusel over each muffin, they’re ready to bake!
My family and I have been enjoying these muffins all week for breakfast, as a snack, and even dessert! I’ve been loving them as a quick breakfast in the morning. A smear of almond butter and a hot cup of coffee on the side is exactly I need to feel all the comfort of fall has to bring!
Healthy Apple Cinnamon Muffins
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Soak up the cozy feelings of fall with these flourless apple cinnamon muffins made with oats and Greek yogurt and topped with a yummy oat streusel!
- 3/4 cup old fashioned oats
- 3 tablespoons coconut oil, softened
- 3 tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 1/2 cups old fashioned oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt
- 1/4 cup coconut oil, melted
- 2 small or 1 large apple(s), chopped
- Preheat the oven to 375 degrees.
- Make the streusel topping: Process the oats in a food processor for about 2 minutes until the oats reach a flour-like consistency. Transfer the oats to a bowl and add in the coconut oil, sugar, cinnamon, and salt. Stir the mixture together until it becomes crumbly. I used a spoon to help mash the coconut oil down and incorporate. Set the streusel aside.
- Make the batter: Place all of the muffin ingredients, except the apples, in a food processor. Process for about 1 minute, stopping halfway to scrape down the sides with a spatula. Stir in the apples.
- Prepare for baking: Line your muffin tin with muffin liners or grease each well of a 12-cup muffin tin. Pour an equal amount of batter into the cups. Sprinkle the streusel on top of each muffin.
- Bake: for 15-17 minutes.
You may need to transfer the batter to a bowl in order to stir in the apples.
You may have leftover streusel. Use as a pancake topping or stir into your yogurt!
Karen Barge Dykema says
I was looking for a staple to serve visitors this holiday season & this is it! Easy, Moist, Delicious & not too sweet! Thanks for sharing. Fyi: the streusel recipe calls for 3/4 oats but instructions say 1 cup.
So glad to hear it, Karen! Thanks for giving the recipe a try.