Healthy Apple Muffins

3.82 from 11 votes

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You’re going to fall in love with these wholesome 🍎 Healthy Apple Muffins. They’re packed with natural sweetness from ripe bananas, apple purée, and a hint of coconut sugar. The almond flour adds a nutty richness, making them such a nutritious choice. Topped with a warm and slightly crunchy 🍏 apple topping, these muffins are not only a delicious breakfast or snack but also the perfect balance between flavors.

Why You’ll Love Healthy Apple Muffins

You’ll enjoy these muffins for their clean ingredients and you’ll keep you coming back for their moist inside and crunchy apple topping. The combination of ripe 🍌 bananas, apple purée, and a touch of coconut sugar creates a naturally sweet and moist treat in these healthy apple muffins.

The almond flour adds a great texture, and also makes them a fantastic gluten-free option. Topped with the perfect warm apple topping, these muffins are the perfect blend of tasty flavors and incredible consistency. Whether for breakfast or a snack, you’ll have these on repeat for sure.

How to Prepare Healthy Apple Muffins

🔥 Preheat the oven to 350°F.

🍌 Mash a ripe banana and mix it with apple purée, vanilla extract, and coconut sugar. Then stir in almond flour and baking powder.

🌟 Pour the batter into a muffin tin lined with parchment paper liners.

♨️ Bake for 25-30 minutes or until set and a toothpick comes out clean. Then remove muffins from the oven and allow them to cool.

🍎 Prepare the (optional) apple topping by dicing half an apple and cooking it with oil (or butter), water, and maple syrup in a skillet until softened but still firm. Top each muffin with the apple topping and enjoy.

Nonna’s Tip

Feel free to double or triple the recipe as this recipe only makes 4 medium-sized muffins.

Healthy Apple Muffins

Healthy Apple Muffins Variations and Substitutions

Feel free to customize these Healthy Apple Muffins to your preferences and dietary needs, and don’t hesitate to explore new combinations for a personalized twist on these delicious muffins!

  1. Feel free to experiment with different flours, such as whole wheat flour, oat flour, 🥥 coconut flour, or a gluten-free flour blend.
  2. Replace coconut sugar with alternatives such as 🍯 honey, maple syrup, or agave nectar.
  3. Change up the flavor of your healthy apple muffins by adding spices like cinnamon, nutmeg, or ginger to the batter.
  4. Get creative with toppings such as a drizzle of 🥜 nut butter, yogurt, or a sprinkle of granola.

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Best Served With

  • Fresh fruit like 🍓 strawberries, canteloupe, or pineapple
  • Some Greek yogurt for added protein
  • Alongside your favorite egg dish, like my Zucchini Egg Bake
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Common Questions

how can I make these muffins sweeter?

The riper the banana, the sweeter the muffin, so I like mine super ripe. Feel free to use as much sweetener as you’d like, as these muffins are not meant to be overly sweet.

What should Go on top of the muffins?

Some options for toppings after they are baked are almond butter, butter, apple jam, or a sautéed apple topping. You can enjoy them any way you like. The apple topping is optional in this recipe, so please feel free to improvise. 

What if I am allergic to bananas?

If you are allergic to bananas, you can use 3/4 cup of apple purée (or more) instead of banana. I have not tried this, so you will have to experiment.

What type of almond flour do you use?

You can use any almond flour but I find blanched almond flour tastes the best. You can find a big bag for a better deal at Costco. Bake time will depend on the oven, so keep an eye on it.

How do you store the muffins?

I store them on the counter, but they don’t last long. If you’re not going to finish them in a couple of days, I recommend freezing them.

Healthy Apple Muffins

Healthy Apple Muffins

You're going to fall in love with these wholesome 🍎 Healthy Apple Muffins. They're packed with natural sweetness from ripe bananas, apple purée, and a hint of coconut sugar. This recipe makes 4 muffins so feel free to double or triple it.
3.82 from 11 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4 muffins
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

The Muffin

  • 1 ripe mashed banana, the riper, the sweeter the muffin
  • ¼ cup apple purée, I used organic, you can use any
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon coconut sugar, add more if you want more sweetness
  • 1 cup blanched almond flour, blanched means the skin was removed
  • ½ teaspoon baking powder

The Apple Topping

  • ½ of a finely diced apple, any you like
  • 1 teaspoon coconut oil, any oil or butter works
  • 1 tablespoon water
  • 1 teaspoon sweetener such as maple syrup or coconut sugar, optional

Instructions 

  • Preheat the oven to 350F. Mash one ripe banana, add the apple purée, pure vanilla extract and coconut sugar. Give it a stir and add the almond flour and baking powder.
  • Stir again and pour into a muffin tin lined with parchment paper liners. I get 4 medium muffins out of this recipe so feel free to double or triple it.
  • Bake for 25-30 minutes or until set or a toothpick comes out clean. Let them cool and optionally make the apple topping.
  • Dice half of an apple into small cubes.
  • In a skillet on medium heat, add all of the ingredients for the apple topping and stir for a few minutes until the apples have softened but still have a bite to them.
  • Take it off the heat, add a scoop on top of each muffin and enjoy.

Video

Nutrition

Calories: 221kcal, Carbohydrates: 20g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 56mg, Potassium: 146mg, Fiber: 4g, Sugar: 10g, Vitamin A: 36IU, Vitamin C: 4mg, Calcium: 94mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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3.82 from 11 votes (11 ratings without comment)

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1 Comment

  1. I made this recipe and the flavor is right on point. The consistency of the muffins was very mushy, not sure but maybe because they were still warm? I’ll see what happens in the afternoon with the rest of them. Thank you for your recipes.