Apple Cinnamon Muffins are full of warming spices, bits of sweet and tender crisp apple, and they pack a secret ingredient that keeps them nice and (brace yourselves…here it comes…) MOIST.

I came up with this recipe after staring at a can of cannellini beans, for what felt like eons, collecting dust in my pantry.

Simultaneously, I was pondering to myself: “Man, I wish I could make other muffins that were as moist as my pumpkin muffins…what could I replace the pumpkin with?”

You’re seeing where I’m going with this? *GASP*

(Yes, I could have made soup with the beans, or something savory, but where’s the fun in that?)

Yes!! There are pureed beans in these muffins. And fruit. And nuts, if you’re so inclined. Between all that and the whole wheat flour, they’re basically a health food.

Key Ingredients

White Beans – I used a can of drained, rinsed and pureed cannellini beans. You could probably use another white bean (Great Northern, or Navy Beans)…but I have not tried this.
Apples – Whenever I’ve made this, I’ve used whatever apples I have – typically Honeycrisp, Granny Smith or Sugar Bee Apples. You can probably get away with using whatever you have on hand, but you might want to keep in mind that some varieties fare better with baking than others…
Another Note on Apples – If you don’t like chunks of apples (like my husband), feel free to grate them instead. You don’t get quite as much of the apple-y flavor, but they muffins are still moist and delicious. You can also skip peeling the apples, and leave it on.

The Process

Apple Cinnamon Muffins are relatively quick and easy, but you’re probably going to end up washing your food processor or blender.

(Sorry)

Combine the dry ingredients in a large mixing bowl…

Peel the apples, if desired, and then either chop into small pieces or grate the apples to shred it up.

Drain and rinse the beans, and puree them in a blender or food processor with the applesauce – this added moisture helps them blend more smoothly.

Combine everything into the mixing bowl.

Mix. Portion. Bake!

Top with cinnamon sugar and enjoy!

Apple Cinnamon Muffins

Apple Cinnamon Muffins are full of warming spices, bits of sweet and tender crisp apple, perfect for breakfast or a snack.

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Prep Time 15

Cook Time 30

Total Time 1

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Servings 12 jumbo muffins

Equipment

2 Jumbo Muffin Tins

Ingredients

For the Muffins

1 cup All-Purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Pumpkin Pie Spice or Cinnamon
2 teaspoons Baking Powder
1 teaspoon Salt
1 15oz can Cannellini Beans, drained and rinsed
4 Tablespoons Unsweetened Applesauce
1 ½ cups Granulated Sugar
⅓ cup Vegetable OIl
2 teaspoons Vanilla Extract
3 large Eggs
2 medium Apples, peeled, cored and chopped** approx.: 2 cups (270g)

For the Topping

¾ cup Granulated Sugar
2 teaspoons Ground Cinnamon

Instructions

For the Muffins

Preheat your oven to 350°F.
In a large mixing bowl, whisk together the flours, pie spice or cinnamon, baking powder and salt.
In a food processor or blender, combine the drained and rinsed beans with the applesauce. Blend until smooth.
In a separate bowl, combine the bean and applesauce mixture with sugar, vegetable oil, vanilla and eggs. Mix until smooth.
Add the dry mixture to the wet mixture and mix until about half way combined.
Add the apples, and mix until the batter is fully combined. Do not over mix.
Grease and flour a jumbo muffin tin, or spray with baking spray (such as Baker's Joy). You could also use paper liners.
Fill each muffin cavity until ⅔ of the way full.
Bake for 30min, or until a toothpick pushed into the center comes out clean.
Cool on a wire rack.

For the Topping

Combine cinnamon and sugar in a small bowl.
Working one at a time, dip the muffins, top down, into the cinnamon sugar. Swirl to coat.

Notes

***If desired – The apple can be grated/shredded instead of chopped into chunks. You’re aiming for about 2 cups chopped, or 1 ½ cups of shredded apple (roughly 270g, either way).

Removing the peeling is also optional.

IF USING A STANDARD MUFFIN TIN: Decrease the baking time to 20min.

Apple Cinnamon Muffins will keep for 3-4days in an air-tight container or zip top bag.

Leftover muffins with begin to absorb their cinnamon sugar topping (it becomes almost like a glaze – still yummy!). If you wish to avoid this, top muffins just before serving.

Keyword apple, Breakfast, Brunch, cinnamon, muffin

Recipe Notes

How long will this recipe keep? Apple Cinnamon Muffins with keep in an air-tight container or zip top bag for 3-4 days.
I don’t have a jumbo muffin tin, can I use a standard muffin tin? Yes, the baking times are in the notes immediately following the recipe.
I don’t like apple chunks… Fabulous, grate the apples instead. The muffins may not have quite as intense an apple flavor, but they’re still cinnamony and delicious.
I have leftover cinnamon sugar… May I humbly suggest you try my Pumpkin Spice Donuts!