Healthy apple muffin recipe for fall

Fujis and Braeburns and Romes, oh my! Near and dear to Washingtonians, the mighty apple (and its skin) is loaded with antioxidants, vitamin C, and fiber. In season from late August through November, you’ll find a wide variety of apples to taste test at your farmer’s market this fall.  When baking with apples, look for tart, crisp apples and don’t worry about the little imperfections. Keep apples cold in the fridge to last longer.

Kids love this apple muffin full of healthy goodness. It can be a quick grab-and-go breakfast, or you can make mini muffins for a fun addition to your child’s lunch box.

Apple & Everything Muffins

Makes 24 muffins


  • 2 small zucchinis
  • 2 carrots
  • 1 large apple
  • 2 eggs
  • 3 cups granola
  • 1/2 cup brown sugar
  • 3/4 cup canola or other vegetable oil
  • 3 cups flour (half whole-wheat and half white flour)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 cup low-fat buttermilk


  1. Preheat oven to 350 degrees
  2. Grate zucchinis and carrots
  3. Grate or dice apple
  4. Mix all ingredients together in a large bowl
  5. Grease two 12-cup muffin pans
  6. Scoop 1/4 cup batter into each cup
  7. Bake at 350° for about 35 minutes

Nutrition information (per serving: 1 muffin)

Calories: 240 | Carbohydrates: 27 grams | Dietary fiber: 3 grams | Sugars: 11 grams | Total fat: 13 grams | Saturated fat: 2.5 grams | Cholesterol: 20 milligrams | Protein: 5 grams | Sodium: 320 milligrams
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