When I was a kid, my mom used to make delicious apple-cinnamon muffins that were always a hit with my family. She would make them with apples from our backyard tree, and always added a special touch of nutmeg that made them extra special. Now, I’m continuing the tradition with my own twist – I made them secretly healthy by using whole wheat flour, oat flour, and honey instead of refined sugar.
These muffins are the perfect snack when you want something sweet and comforting that won’t leave you feeling guilty. They are also vegan and gluten-free, making them a great option for people with dietary restrictions. Plus, they are incredibly easy to make – all you need is some basic baking ingredients and a muffin tin.
Whether you’re looking for a treat to share with your family or a snack for yourself, these secretly healthy apple-cinnamon muffins are sure to hit the spot!
Tip: If you don’t have oat flour, you can make it by grinding rolled oats in a food processor or blender.
Variations: Add 1/4 cup chopped walnuts or raisins for a crunchy, sweet addition.
Secretly Healthy Apple-Cinnamon Muffins
- Mixing bowl, electric mixer, muffin tin, measuring cups and spoons
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 tablespoons melted vegan butter or coconut oil
- 0.5 cup honey
- 2 flax eggs (2 tablespoons ground flaxseed meal + 6 tablespoons water)
- 1 cup unsweetened applesauce
- 2 cups apples, peeled and diced
- Preheat oven to 350°F. Grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk together the melted vegan butter or coconut oil, honey, flax eggs, and applesauce until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced apples.
- Divide the batter evenly among the muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.