Go Back
+ servings
healthy apple muffins on a wire rack
Print Recipe
5 from 7 votes

Healthy Apple Muffins

These healthy apple muffins are low calorie and the perfect types of muffins for anyone– including kids! Made with sweet and fresh apples, carrots, warm cinnamon, unsweetened applesauce, and coconut sugar, this easy recipe is a great choice for breakfast, dessert, or even a mid-afternoon snack.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 20 large muffins
Calories: 230kcal
Author: Anjali Shah

Ingredients

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup coconut sugar or pure maple syrup
  • cups finely shredded carrots
  • 2 large tart apples, grated Pink Lady, Fuji, or Granny Smith
  • ½ cup raisins
  • ¾ cup shredded coconut
  • ½ cup chopped pecans
  • 3 lightly beaten eggs
  • ½ cup coconut oil
  • 1 cup + 1 Tbsp Unsweetened applesauce
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
  • Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended.
  • Then add carrots, apples, raisins, coconut, and pecans.
  • Stir mixture until combined.
  • Make a well in center of mixture and pour in eggs, oil, and vanilla all at once.
  • Stir just until mixture is evenly moist. Add applesauce and stir.
  • Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.

Video

https://youtu.be/Y4PqGRxfpYw

Notes

Expert Tips  
  • If using maple syrup instead of coconut sugar, then add it in with the other wet ingredients.
  • Store the muffins in an airtight container for up to 2-3 days at room temperature or 1 week in the fridge. To reheat, just warm slightly in the microwave.
  • Freeze these easy muffins by placing them in a freezer-safe container or bag and store in the freezer for up to six months. Then, allow the muffins to thaw in the refrigerator overnight, and then warm in the microwave or oven when ready to eat.
  • If you don't have a hand grater to grate or shred the apples, carrots, etc. Then place carrots & apple chunks into a food processor and chop until grated.
  • To avoid ending up with a tough muffin, don't overmix your batter. Just mix lightly until combined and then your batter is ready!
Nutrition Facts lists 1 large muffin when making 20. Nutritional Information for 30 mini muffins (per muffin): 153 calories, 9.3g fat, 131mg sodium, 16.8g carbs, 2.5g fiber, 7.6g sugar, 2.1g protein

Nutrition

Serving: 1large muffin | Calories: 230kcal | Carbohydrates: 25.3g | Protein: 3.2g | Fat: 14g | Sodium: 197mg | Fiber: 3.7g | Sugar: 11g