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apple muffin with a knife next to it.


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These wholesome kid-friendly Apple Cinnamon Muffins are filled with whole wheat, fiber-rich apples, pecans, dried cranberries and heart-healthy olive oil.


  • 2 cups white whole wheat flour (see notes)
  • 1/2 cup sugar (see notes)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/3 cup olive oil, avocado oil or vegetable oil
  • 1 cup applesauce or apple puree
  • 1 egg
  • 1 apple, grated
  • 1/2 cup chopped pecans optional
  • 1/2 cup dried cranberries optional


  • Preheat oven to 350 degrees F. Line or spray a standard or mini muffin pan.
  • Take the grated apple and layer between a couple paper towels, pressing down slightly to soak up some of their juices.
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice.
  • Add in olive oil, applesauce, egg and grated apple and mix until batter is just combined.
  • Stir in pecan and cranberries until just combined.
  • Evenly scoop batter into muffin tin, filling 3/4 of the way and bake for 25-30 minutes for standard muffins or until a toothpick comes out clean. For mini muffins bake for 20-22 minutes.
  • Let cool for 5 minutes and then transfer to a wire rack to cool the rest of the way.


Age: 1 year and up
Yield: 12 standard muffins or 36 mini muffins
Storage: 1 week in fridge or on counter in air-tight container. Will freeze well for 2 months.
Flour Notes: You can use whole wheat, white whole wheat, all-purpose or gluten free flour in this recipe.
Sugar Note: You can sub out the sugar for maple syrup or stevia but honey did not work for me in this recipe.
Toppings: You can also use chopped walnuts, raisins and dried blueberries in this recipe. If you want a more densely filled muffin you can add up to 2 cups of extras for a more goodies per bite ratio:)

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