These dairy-free apple spice muffins are so good that my husband ate 5 in one day! They are very hearty, but not dense, and have an earthy wheat flavor with warm notes of maple and spice. They’re low in both fat and added sugars (just 8 grams per muffin) than your average recipe, so they have a very mellow
Healthy Apple Spice Muffins with Whole Grains and Maple Syrup
Here are some recipe options, should you be looking for something a little different.
- Prefer Sweeter Apple Spice Muffins? These are just lightly sweet. You can double the sugar or maple syrup, if desired.
- Like more Spice? You can double the cinnamon and the allspice for a bigger flavor hit. You also might want to double the salt, which will increase the flavor (this adds about 50mg of sodium to each muffin).
- Need Low Sodium? We’ve made them without added salt and liked them! They just didn’t have quite as much depth in flavor.
- Want a Lighter Texture? You can substitute all-purpose flour for some or all of the whole wheat flour, if preferred.
- Bored with Apple? Substitute pear or carrots for the fruit. Both meld perfectly in these muffins.
Special Diet Notes: Healthy Apple Spice Muffins
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
- For egg-free and vegan apple muffins, I recommend substituting 3 tablespoons applesauce for the egg. They will be just a little more dense, moist, and hearty. Or see our Egg Substitute Guide for more options.
- 2 cups whole wheat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons wheat germ
- ¼ cup sugar, brown sugar, or coconut sugar (for less sweet)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg (see notes above for vegan option)
- 1 cup dairy-free milk beverage
- ¼ cup extra-light olive oil (can sub your favorite baking oil)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 medium baking apple, grated
- 1 cup raisins
- ¾ cup coarsely chopped walnuts (omit for nut-free)
- Preheat your oven to 375ºF.
- Grease or line 12 muffin cups with cupcake liners. There's no need to grease if using a silicone muffin pan, but place the pan on a baking sheet to keep it level.
- In a large bowl, whisk together the flour, flaxseed, wheat germ, sugar, baking powder, cinnamon, baking soda, allspice, nutmeg, and salt until the ingredients are well distributed.
- In a medium bowl, whisk the egg. Add the milk beverage, oil, maple syrup, and vanilla and whisk to combine.
- Pour the wet ingredients into the dry, and stir just until combined.
- Fold in the apple, raisins, and walnuts (if using).
- Divide the batter equally among your prepared muffin cups.
- Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
- Store leftovers in an airtight container at room temperature for up to 2 days. Individually wrap the muffins and freeze to enjoy them later.
Key Pantry Supplies: Fall Harvest Apple Muffins