Apple Cinnamon Muffins

Here’s an apple cinnamon muffin that will pair perfectly with your tea or coffee for those afternoon spring siestas!



  • 1 large Fuji apple, diced small
  • 2 tbsp all-purpose flour
  • 1 tsp cinnamon



  • 1/2 cup mashed ripe banana
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened vanilla almond milk
  • 1/3 cup coconut, vegetable, or canola oil
  • 1 tbsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • pinch of turbinado sugar and cinnamon for sprinkling



  1. In a medium bowl, combine 1 1/2 cups of the diced apples + 1 tsp cinnamon + 1 tbsp all-purpose flour until coated. Set aside.



  1. Preheat oven to 400F and grease or sprat a non-stick muffin pan.
  2. In a large bowl, mash the bananas with a fork. Then add sugar + almond milk + oil + vanilla + cinnamon + nutmeg, whisk until combined.
  3. Add flour + baking powder + salt and stir until combined into a thick batter, be careful not to over-mix. Then, fold in the apples.
  4. Divide the batter equally in the muffin pan.
  5. Use the rest of the apple chunks and a pinch of turbinado sugar and cinnamon as toppings.
  6. Bake for 18 minutes, or until the tops are puffed. Check for doneness by inserting a toothpick in the middle of a muffin and if it comes out clean, the muffins are ready.
  7. Allow muffins to cool for about 10-15 minutes before placing them on a cooling rack.


Enjoy! Recipe adapted from Averie Cooks.


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