Confession #88: I like food… Apple Cinnamon Raisin Muffins {GF}

by alexandra

Apple Cinnamon Raisin Muffins

Did you read today’s post title? Because I know it seems a bit obvious. I write about food. I take pictures of food. I’m pretty sure if you’re reading this you know that I like┬álove food. But here’s the thing: some of my favorite foods aren’t 100% nutritious. Solution? I try to switch things up here and there and make something that I can feel really good about eating.

This is the story of one of those happy times when a bunch of healthy ingredients come together and make something that tastes good. In fact, these Apple Cinnamon Raisin Muffins turned out even better than I hoped. The best way I can explain to you how good these are is that they embody their name to a T. These muffins taste like apples, and cinnamon, and raisins, and that classic flavor that they make when they’re together. They’re moist (thank you fresh apples!) and they’re so good that you might forget you’re eating something healthy. Bonus!!

One other thing: Do you get scared when I tell you that there isn’t any added sugar in this recipe? Because I need to tell you that what gives these muffins 100% of their sweetness is apples, raisins, and cinnamon. It works; I promise! This one has been picky eater approved, and you have full permission to have these muffins for breakfast, lunch, and/or a snack because they’re so nutritious. So I say we just take a moment to embrace a few good things in our lives, like healthy eating, the fall season, fresh apples, sweet raisins, spicy cinnamon, and hearty oats.

And then dig in. :)


Apple Cinnamon Raisin Muffins

  • Cook Time: 18 minutes
  • Total Time: 18 minutes
  • Yield: 12 muffins


Healthy, naturally-sweetened Apple Cinnamon Raisin Muffins are perfect for the fall apple season, or really any time of year!


Muffin Batter

  • scant 3 cups chopped apple (I used Pink Lady, but any sweeter variety will work), divided
  • 2 cup raisins, divided
  • 1/2 cup yogurt (I used Greek)
  • 1 1/2 cups oat flour
  • 1 1/2 cups almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • 1 egg white

Cinnamon Oat Topping

  • 1/4 cup rolled oats
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 425 F and grease or line a standard-size 12-cup muffin tin.
  2. In a blender, combine a scant 2 cups of chopped apple, 1 cup raisins, and the yogurt and puree until smooth. Set aside.
  3. In a separate bowl, whisk together the oat flour, almond flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt.
  4. Toss the remaining 1 cup of chopped apple with 1/2 teaspoon cinnamon to coat. Add to the dry ingredient mixture.
  5. Beat the egg white to stiff peaks* and add to the dry ingredients along with the apple raisin puree. Fold the mixture together gently just until all of the ingredients are evenly combined.
  6. Divide the muffin batter between the 12 prepared muffin cups. Each will be filled to the top.
  7. Toss the oats and cinnamon together and sprinkle the mixture on top of the muffins. Bake in the preheated oven for 4 minutes, then reduce the heat to 375 F and bake for an additional 14-16 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool in the pan for a few minutes, and then transfer to a wire rack to cool completely. Store in an airtight container (I always keep my muffins in the fridge).


*If you have trouble beating eggs whites to stiff peaks, or you don’t own a stand mixer, I recommend this tool. I use it all the time for eggs and other quick mixing when I don’t want to pull out the big mixer. It works wonders!

**This recipe is gluten-free if made with gluten-free oats.

Digiprove sealCopyright protected by Digiprove © 2012
Laura (Tutti Dolci) October 5, 2012

I love a healthy muffins (I’m not into cupcakes disguised as muffins!). These are gorgeous!
Laura (Tutti Dolci) recently posted..caramelized pear streusel breadMy Profile

alexandra October 9, 2012

Hah! I may be guilty of making cupcakes-in-disguise sometimes, but I try to be good too!
alexandra recently posted..Confession #88: I like food… Apple Cinnamon Raisin MuffinsMy Profile

Alyssa (Everyday Maven) October 5, 2012

These are right up my alley and I love the oat topping!
Alyssa (Everyday Maven) recently posted..Apple Cinnamon Overnight Baked French ToastMy Profile

alexandra October 9, 2012

Oat topping is such a good alternative to crumble topping for a healthier recipe!
alexandra recently posted..Confession #88: I like food… Apple Cinnamon Raisin MuffinsMy Profile

Sandra Rose October 5, 2012

I absolutely get such a delight out of reading your write ups! Your recipes are wonderful too! Thank you!

alexandra October 9, 2012

Awww thanks <3
alexandra recently posted..Confession #88: I like food… Apple Cinnamon Raisin MuffinsMy Profile

Riley October 5, 2012

I love that these are healthy! They look wonderful!
Riley recently posted..Hot Fudge SauceMy Profile

alexandra October 9, 2012

Thanks so much! I love that they’re healthy too :)
alexandra recently posted..Confession #88: I like food… Apple Cinnamon Raisin MuffinsMy Profile

suzanne October 6, 2012

These look so delicious! I have oat flour, but not almond, and my hubbie has a nut allergy. Almonds are okay, but he generally tries to avoid them. Could I sub whole wheat or all oat flour?

alexandra October 6, 2012

You could sub the almond flour with oat flour or whole wheat. Either should work just fine! Let me know if you give it a try; I’d love to hear how you like them.

suzanne October 7, 2012

I’ll let you know when I do. I made the pumpkin muffins first, while waiting for your thoughts on the flour sub. They are ah-mazing! So, I can’t wait to try these next! Thanks for the beautiful site!

alexandra October 9, 2012

Thank you :) I’m so glad you liked that recipe. I really think you’ll like these too. They’re totally different but good!

Kiran @ October 7, 2012

That looks so yum! I love the oat topping :)
Kiran @ recently posted..Coconut Fish CurryMy Profile

alexandra October 9, 2012

Thanks! It’s funny how something so simple as oats and cinnamon can make muffins look that much tastier, huh?

Angie February 22, 2014

Came across this recipe while searching for healthy treats. Just finished baking and eating one :) They are truly delicious and I’m so glad they are sugar and oil free! A healthy treat I can enjoy without feeling guilty! I substituted half the oat flour with spelt flour as I did not have enough, they seemed to turn out fine! Love the oat cinnamon topping!!

alexandra February 24, 2014

I’m so happy you liked them! I have a couple other recipes on the blog for sugar-free muffins made with oat flour if you want to check them out. They’re all in the healthiest choices section along with some other healthy recipes.

Angie February 24, 2014

Will definitely check them out! Thank you! :)

ntokozo July 22, 2014

will definitely try them

Claudia January 27, 2015

What is the nutritional content? Looks to me like lots of carbs, and for me, that is a HUGE downfall. Even if they are “complex” carbs.

alexandra January 28, 2015

Hi Claudia,
I don’t make a habit of calculating nutritional content for my recipes. I personally consider these a healthier choice because as far as muffins go, the ingredients read a lot better than most muffin recipes. Of course, everyone has their own dietary preferences, so it’s completely up to each individual to decide what’s best for them! :)

Corrie December 17, 2015

Can the oat and almond flour be substituted with whole wheat flour? And do you know if it is a 1:1 substitute?

alexandra December 22, 2015

I would use whole wheat pastry flour if you want to go that route, and reduce the amount to 2 1/2 cups

{ 1 trackback }

Previous post:

Next post: