Double Apple Muffins

Breakfast, Desserts & Baking, Recipes

Double Apple Muffins

Double Apple Muffins are the perfect way to use up all your apples this time of year! We have an apple tree (so lucky), so I make a heap of apple sauce at the end of every apple season and freeze it for baking and snacking through the year.

One of my favourite things to do, especially on a Sunday before a busy week, is to make a batch of muffins. Not only does my house smell amazing, but they give us a healthy snack and breakfast option for the week. They also freeze beautifully.

Double Apple Muffins

I make muffins every single week, so I invested in a good muffin pan and a large ice cream scoop to make portioning a breeze. I’m such a sucker for kitchen goodies!

My super talented pal Bailey from Basics with Bails made these muffins and took such beautiful pictures of them, which made me so excited to re-share them with you! This is an ‘oldie but goodie’ post from a couple of years ago that is still one of my favourites!

Double Apple Muffins

Double Apple Muffins

Bailey added a garnish of extra sliced apple to the top of the muffins which looks soooo good – but of course you can skip this step!   If you want to make these school lunch friendly simply leave out the nuts.

If you’re looking for more muffin inspiration (I always am!) you can also make a batch of these Sneaky Mommy Muffins, Plum Oat Bran Muffins, or these Pumpkin Muffins for fall!

Double Apple Muffins

These muffins are loaded with apples with a perfect hint of spice, are super moist and are absolutely perfect for fall! 

Course Baking, Breakfast
Keyword Apple, Baking, Double, Fall, Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 muffins
Author Fraîche Nutrition


  • 2 cups applesauce (preferably homemade*)
  • 1 1/4 cups grated peeled apple (from about 2 apples)
  • 3 eggs (beaten)
  • 1/2 cup oil (I use olive oil or avocado oil)
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped pecans (optional)


  1. Preheat the oven to 350F and line a muffin tin with paper liners (you will need 18 in total, so may need to make these in 2 batches depending on the size of your tin).

  2. In a medium bowl, mix together the applesauce, grated apple, eggs, oil and vanilla.
  3. In a separate large bowl combine all of the remaining ingredients and stir.  Mix the wet ingredients into the dry ingredients until it is just incorporated.

  4. Divide the batter among the muffin tins and bake until they are golden brown and a toothpick inserted into the centre comes out clean with no crumbs, approximately 25-30 minutes.

Recipe Notes

*peel, core, and dice 1.5 lb of apples, place in medium saucepan with 1/4 c. water and a dash of cinnamon and cook on medium-low heat until apples are soft

Photos by Bailey Campbell from Basics with Bails.

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16 Comments on “Double Apple Muffins”

  1. Andria

    These look amazing, I’m all about clean eating and cooking with organic, simple ingredients. I love your blog, thanks so much for sharing these great recipes!

  2. Ainslie

    Just made these and my kitchen smells AMAZING! I used coconut sugar instead of brown sugar, and they are delicious. Thanks for the great recipe!

    1. Tori Wesszer

      Hi Kimberly,

      Thanks! I usually just put them in a Tupperware container that holds them and freeze them like that, but you can also freeze them in individual containers or plastic bags if you have the space to make them easy to grab and add to lunches.

  3. Kayla

    Hi Tori!
    For the grated apple, do you leave the skin on?!
    These look amazing and I can’t wait to make them!
    Thanks! Kayla

  4. Tara

    Hey Tori, any idea if the vegetable oil can be substituted for coconut oil (liquid form)?! Thanks so much!

    1. Tori

      Hi Alrack,

      Unfortunately I haven’t tried it with almond flour before. Almond flour doesn’t contain gluten so it might be a little tricky! Let me know if you do end up giving it a try!

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