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Hi Friends! I thought I’d pop in real quick on this sunny Sunday and share with you my new favorite snack: Healthy Cinnamon Sugar Mini Muffins! These tiny treats are loaded with 100% whole wheat flour, maple syrup, apple sauce, and cinnamon.
Spoiler alert: these are AMAZING!
They’re much lighter than any muffin you’ll find lurking at the grocery store, and the best part? They taste INCREDIBLE! Their interiors are so soft and fluffy (you’d never guess they’re made with whole wheat flour and NO butter) and their lids bake up crunchy and sweet. I just know you’re going to love them!
Give these a try next time you want a healthy, delicious snack. xoxo
Healthy Cinnamon Sugar Mini Muffins
Healthy bite sized cinnamon sugar muffins - bet ya can't eat just one!
Ingredients
- 1 and 3/4 cups whole wheat flour
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 ounces applesauce (unsweetened)
- 4 ounces almond milk
- 1/4 cup + 2 tablespoons coconut or olive oil
- 2 tablespoons maple syrup
For the topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Instructions
- Preheat oven to 400 (F). Grease or line a mini muffin tray; set aside.
- In a large bowl stir together flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until just combined.
- Fill the mini muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 12-14 minutes, or until golden brown and cooked through in the center (a cake tester should come out clean, with just a few crumbs attached). Allow the mini muffins to cool in the pan for at least 5 minutes, then transfer to a cooling wrack to cool completely. Repeat process with remaining muffin batter.
Notes
*Store muffins in an airtight container for up to 3 days or in the freezer for 3 months.
*Canola oil may be used in place of the oils listed above
*skim milk may be used in place of the almond milk
*this recipe will work using all-purpose flour in place of the whole wheat flour
*this recipe, made as is, is vegan and dairy free
*Canola oil may be used in place of the oils listed above
*skim milk may be used in place of the almond milk
*this recipe will work using all-purpose flour in place of the whole wheat flour
*this recipe, made as is, is vegan and dairy free
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
Amazing recipe as always. I forgot the grease the pan though, oops!
Thank you, Amanda. And we all forget to grease once in a while 😉 Happens to the best of us!
These looks fabulous that I feel like baking them right away! Could I just confirm that its 1 Tablespoon of baking powder? Just to be extra careful.
Thanks!
Ho Joyce. Yep, 1 tablespoon 🙂
These sound delish! Any reason they can’t be made into regular size muffins? I am guessing just increase bake time??
Hi Dee. Yes, I think making them full-sized would be fine as long as you add some minutes to the bake time.
How many minutes should be added?
these look so good I want to make them right this second? Will I get similar results if I use plain old all purpose flour and regular milk?
Hi Jessica. Yes! You can totally sub those in 😉 Enjoy! xo
I want these already!!
Oh Zainab, they are so darn addicting 😉
love love looove theese little beauties! I want to eat ’em right up!
Thank you, Kayle! I definitely might have eaten them all up… ooops!
salvating.
xO!
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Thank you 🙂 xoxo
I want to shove 4 of these in my mouth at one time! SO cute & yummy!!!
It is soooo easy to do that 😉 Thank you, Senika!
What a perfect snack! Cinnamon and sugar are always one of my favorite flavor combinations. So simple but so perfect.
These are SO DARN CUTE. And so poppable 🙂
Thanks so much, Erin! I am all about poppable snacks these days 😉