This healthy apple muffin is perfect for breakfast or as a snack. It does not use sugar and butter, reduces sweetness and fat, and has a healthy finish. Once you have the apples and other preparations, just mix the ingredients in order.
You don’t need any special ingredients, just what you have in your fridge or pantry when you want to eat. Enjoy a simple taste using only the minimum necessary ingredients.
Features of this Apple Muffin
- The sweetness is maple syrup (or honey)
- No butter, olive oil (or other oil) used
- Apples are flavored by adding grated apples in addition to chopped ones (no need to prepare applesauce)
- Use a mixture of Whole Wheat Flour and All Purpose Flour
I like sweets that can be enjoyed with fruits and all kinds of muffins, especially the sweet and sour flesh of blueberries, raspberries and strawberries, which can be enjoyed with the muffin batter.
This Apple Muffin has a nice texture of apples, and the flavor is increased by adding grated apples, so you won’t get tired of eating them. Grated apples also help keep muffins soft and moist without drying out.
There are many types of apple sweets. This recipe does not need to be sweetly cooked before use. It’s very easy to make because you just cut(no peel) and add raw apples.
Very familiar and easy-to-use fruit
Apples are healthy and very easy-to-use fruit that is easily available all year round. You can enjoy the texture, sweetness, and aroma by eating it raw. In addition, you can use what you cook with sweetness and spices for making sweets and cooking. If you use each apple according to characteristics and personal taste, the finish of sweets and dishes will be wonderful.
How to make a healthier apple muffin？
Ingredients Notes
sweetness
I used Maple Syrup instead of White Granulated Sugar and Brown Sugar. You can use honey instead. (I sometimes avoid sugar when making sweets and dishes and use maple syrup or honey like this method.)
Oil
Use Olive Oil to make it healthier. （I like the taste and flavor of butter, but for my health I sometimes use olive oil instead of butter.）
Flour
I added all purpose flour to Whole Wheat Flour to make the texture and flavor milder. If you like, you can use Whole Wheat flour or All Purpose Flour individually instead.
Apple
You can use any type of apple for this Apple Muffin Recipe. Especially, apples suitable for baking such as Honeycrisp, Granny Smith, Jonagold, Braeburn, Pink Lady work well. （I used Honeycrisp this time.）
Characteristics of each apple
Honeycrisp: Sweet and juicy apple that’s large in size and great for snacking. It has a crisp texture that lasts when stored in the refrigerator.
Granny Smith: Distinctive bright green. Good for pies, cakes, pastries, or eating fresh. Crisp and crunchy with a flavorful, tart taste.
Jonagold: This mild fruit is a hybrid of Golden Delicious and Jonathan apples. This crossbreeding led to a large golden-and blush-colored apple with thin skin and a sweet flesh. This apples are good for slicing or baking.
Braeburn: Braeburn apples have bright red skin with some yellow coloring. Their flesh is firm, and they have a sweet and mild flavor. Braeburn apples are good for baking and eating, and will store well.
Pink Lady: Pink in color, this apple has a delicious sweet‑tart taste and is great for baking. Pink Lady is the trademarked name for the Cripps Pink apple.
Selecting the Perfect Apple
- Check the apple’s firmness
Pick up the apple and touch the skin. Gently press on a small area of skin to make sure it feels good to the touch. Avoid apples that are tender, mushy, or indent after pressing the skin.
- Examine the color
In general, apples tend to be completely red or slightly orange when fully ripe. Apples with lots of greens (except Granny Smith and Golden Delicious) may not be ripe, so look for red apples as much as possible. Full-color apples absorb more sunlight and tend to taste better than dull apples.
- Check the appearance of apples
Avoid apples with bruises or obvious signs of spoilage. In that case, it may be rotten not only on the surface but also deep inside the apple. Also, if the apple has many cuts, some of the flesh may be exposed and brown.
- Smell Apples
Fresh, high-quality apples will have a pleasant aroma, while apples that have gone bad will smell rotten.
- Get to know the varieties of apples
Among the many varieties of apples, it’s good to know about the apples you are interested in. It’s about color, size, shape, overall look, suitability, etc. (Raw food or baking)
How to make an apple muffin
Yield: 12 muffins
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour
- 1 1/2 tsp. Baking Powder
- 1tsp. cinnamon
- 2large eggs
- 1/2cup Maple Syrup
- 1/4cup olive oil
- 1/4cup milk
- 1/2 cup grated Apple
- 1 cup to 1 1/2 cup chopped Apple
- 1 tsp. Vanilla extract
- Apples as needed for topping
Procedures
prepare
- Preheat oven to 350F
- Place the muffin cup in the muffin pan or spray with oil
- Chop the apples into 1 to 1 1/2 cups and as needed for toppings, and grate 1/2 cup ＊You don’t have to peel it, but you can peel it if you want
Apple for topping
- Sift all dried ingredients together
- Break the egg into a bowl, loosen it, add maple syrup and milk, and mix well
- Add grated apples and mix well
- Add the sifted dry ingredients and mix with a rubber spatula
- Add chopped apples and vanilla extract then mix them
- Put the muffin batter in the muffin pan
*If you put chopped apples as a topping, put a little *(The part on which the raw apples are placed is slightly moist, but if it is a small amount, there is no problem with baking.）
- Bake in the oven for about 18-20 minutes or until the toothpick inserted in the center comes out clean
- Remove from oven and place in cooling rack to cool
- After cooling, cover the muffin surface to prevent it from drying out
How to store leftover Apple Muffins
- Cover the left over muffins for up to 2 days at room temperature
- Cover or container and refrigerate for up to 3-4 days
- Put it in multiple freezer safe bags, deflate it, and freeze it for up to 3 months. It is recommended to eat as soon as possible
Healthy Apple Muffins
Ingredients
- 2 large eggs
- 1/2 cup Maple Syrup
- 1/4 cup olive oil
- 1/4 cup milk
- 1 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour
- 1 1/2 tsp. Baking Powder
- 1tsp. cinnamon
- 1 cup-1 to 1/2 cup chopped Apple
- 1/2 cup grated Apple
- 1 tsp. Vanilla extract
- Apples as needed for topping
Instructions
Prepare
Preheat oven to 350F
Place the muffin cup in the muffin pan or spray with oil
Chop the apples into 1 to 1 1/2 cups and as needed for toppings, and grate 1/2 cups *You don't have to peel it, but you can peel it if you want
Sift Whole Wheat Flour, All Purpose Flour, Baking Powder and cinnamon together(dry ingredient)
- Break the egg into a bowl, loosen it, add maple syrup and milk, and mix well
- Add grated apples and mix well
- Add the sifted dry ingredients and mix with a rubber spatula
- Add chopped apples and vanilla extract then mix them
- Put the muffin batter in the muffin pan *If you put chopped apples as a topping, put a little *(The part on which the raw apples are placed is slightly moist, but if it is a small amount, there is no problem with baking.）
- Bake in the oven for about 18-20 minutes or until the toothpick inserted in the center comes out clean
- Remove from oven and place in cooling rack to cool
Notes
Ingredients Notes
sweetness I used Maple Syrup instead of White Granulated Sugar and Brown Sugar. You can use honey instead.
Oil Use Olive Oil to make it healthier.
Flour I added all purpose flour to Whole Wheat Flour to make the texture and flavor milder. If you like, you can use Whole Wheat flour or All Purpose Flour individually instead.
Apple You can use any type of apple for this Apple Muffin Recipe. Especially, apples suitable for baking such as Honeycrisp, Granny Smith, Jonagold Braeburn, Pink Lady work well.
How to store leftover Apple Muffins
- Cover the left over muffins for up to 2 days at room temperature
- Cover or container and refrigerate for up to 3-4 days
- Put it in multiple freezer safe bags, deflate it, and freeze it for up to 3 months. It is recommended to eat as soon as possible
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