It’s my birthday today, which is timely, because I have to tell you that I couldn’t be more excited that this post kicks off a series of recipes I’ve been working on for Anthropologie(!!). Pinch me. First up are these sweet apple cinnamon muffins that I baked up in this super sweet ceramic muffin pan.
These cozy muffins are pure apple-cinnamon-ey goodness coming out of the oven. They’re on the lighter side – they’re dairy-free and use applesauce in place of some of the oil and sugar. We’ve been loving them for breakfast lately, although they don’t last long around here.
Pair them with this spiced white hot chocolate. It’s on the richer and more indulgent side – but hey, birthdays only come around so often, so lets live a little. This is a base recipe that could easily become creamy hot cocoa or a sweet matcha drink. Serve them with fresh marshmallows, spices and fancy mugs. Pinkies up!
Healthy Apple Cinnamon Muffins
- ¾ cup almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup sunflower (or canola) oil
- ¾ cup cane sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup spelt or whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 large gala apple, diced
- 1 tablespoons cane sugar
- ½ teaspoon cinnamon
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners, or spray lightly with cooking spray.
- In a medium bowl, whisk together the almond milk and apple cider vinegar. Set aside.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.
- In a small bowl, stir together the sugar and cinnamon for the topping. Set aside
- To the medium bowl with the almond milk, add the oil, sugar, eggs, applesauce and vanilla extract. Whisk until well combined.
- Pour the wet mixture into the large bowl with the dry ingredients and mix until just combined. Stir in two-thirds of the chopped apples. Use a ⅓ cup measuring cup to fill each muffin cup. Top with the remaining apples and sprinkle with the cinnamon sugar.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- ⅓ cup white chocolate chips
- 2 cups almond milk
- cinnamon sticks or star anise, optional
- marshmallows, optional (I like the Sweet & Sara brand)
- ½ teaspoon ground cinnamon, optional
- other variations:
- ½ to 1 teaspoon matcha
- 2 tablespoons cocoa powder
- In a small saucepan over medium heat, combine the white chocolate chips with ½ cup of almond milk. Whisk continuously until the chocolate chips have completely melted. Add the remaining almond milk and whisk until smooth. Serve hot with marshmallows, cinnamon sticks, and a dusting of ground cinnamon, if desired.
- Optional: whisk in matcha or cocoa powder.
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.