Apple Pie Muffins

The last day of 2017, I knew I would not be feeling like making breakfast the next day. However, I also knew that I would need something nourishing that would make my body and my taste buds happy. Since muffins are just so easy to make and we had a bag of granny smith apples left over from Christmas, I decided to make apple pie muffins. And wow, was I happy I made these at January 1st. I woke up very hungry and tired. And then I remembered: the only action required was to take the apple pie muffins out of the fridge, warm them up, and enjoy! And so I did, it was just what I needed. Great start of the year!

By now you must know that I like to use only healthy ingredients that are in season (and preferably organic). I also want to follow the guidelines of Chinese dietetics more, since I think the thermal and energetic aspects of food are just as important as the nutritional value. These apple pie muffins are warming, which is great for this time of the year, but also contain highly nutritious ingredients that are good for you. The best of both worlds!

For the base, I used my standard healthy muffin ingredients oats, almond flour, butter, eggs, and stevia extract. You can read more about these ingredients in my pumpkin muffin recipe. For the apple pie muffins, I used different amounts and spices and I left out the baking powder mix because I wanted them to be more pie-like.

The extra ingredients I added here are (almond) milk, apples, and black currants. Even if you don’t like currants or raisins, you can add them anyway. Because all goes in the food processor, you won’t notice them but they add some extra sweetness and flavor.

  • Besides butter and some kinds of cheeses, I don’t use milk products a lot. Especially in fall and winter, because dairy can increase mucus and it can decrease good digestion. Furthermore, we don’t really need it for the calcium content. Therefore, I prefer plant-based milk. I used almond milk here, but you can easily replace that for another nut milk, rice milk, oat milk, or even pastured and organic dairy if your body handles it well.
  • An apple pie, or apple pie muffins, obviously needs apples. But not just any apples: some are healthier than others. Granny Smith apples are great for making apple pie and they are the most nutritious of the most common apple varieties (if you want to read more about how which foods are the most nutritional, I highly recommend “Eating on the Wild Side” by Jo Robinson). Granny Smiths are high in phytonutrients and fiber and help aid digestion, detoxify the liver, regulate cholesterol levels and help in weight loss. They can also make your immune system more resilient.

To preserve all those nutrients, don’t peel the apples. Not peeling apples doubles the health benefits! Make sure to buy organic apples. You don’t want to be eating all those pesticides, do you?

Are you ready to bake something today that your future self will thank you for? Go ahead and make these quick apple pie muffins! Baking doesn’t get easier and tomorrow morning you’ll be glad you made them!

applie pie muffins


Apple Pie Muffins

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 muffins


  • ¼ cup almond milk
  • 1 cup oats
  • ½ cup almond flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp stevia extract
  • 1 tbsp butter room temperature
  • 2 eggs
  • ½ cup raisins
  • 3 apples


  1. Preheat the oven at 350F

  2. Line a muffin pan with parchment paper or grease with butter.
  3. Combine everything except for one apple in the food processor and mix for a few minutes on high.
  4. Cut one apple in half slices.
  5. Combine sliced apple with the mixed batter.
  6. Scoop batter into muffin pan.
  7. Put muffin pan into the oven and bake for about 35 minutes.

  8. Leave to cool for 5 minutes.

  9. Put the muffins on a wire rack to cool off completely.

  10. Store in an airtight container or a ziplock bag in the fridge.

  11. Thank yourself the next morning.

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