Healthy Snickerdoodle Muffins are made with applesauce, coconut sugar, whole wheat flour, and Greek yogurt to keep them healthier than most muffin recipes. Enjoy these fluffy and moist muffins for breakfast or a snack. Ready in 30 minutes!
Snickerdoodle anything is one of my all-time favorite flavors, and muffins are by far my favorite thing to bake, so snickerdoodle muffins were a no-brainer to have on the blog! (My Vegan and Gluten-Free Snickerdoodles AKA Bananadoodles are also my most popular recipe on Hello Spoonful, so it’s obvious you all are fans, too!)
To be honest, I’m not quite sure if snickerdoodle is technically a “flavor” or not, but I’m going with it.
Cinnamon sugar screams fall to me. But cinnamon sugar and apple? Now THAT is the ultimate fall flavor.
These Snickerdoodle Muffins are made healthier by using applesauce and greek yogurt to keep them super moist. I also used half whole wheat flour and half all-purpose to sneak in a little extra fiber.
Normally my baked goods are choc-full of chocolate chips, peanut butter, and all the mix-ins (see: Sweet Potato Chocolate Chip Muffins, Vegan Apple Cinnamon Blondies, Banana Bread Baked Donuts); however, these muffins are one of my favorites and refreshingly simple.
I chose not to add anything into the batter because the flavor is truly delicious and I didn’t want anything crowding the cinnamon sugar taste.
BUT, feel free to add in apple chunks, chocolate chips, or nuts as you please!
I also prefer mine warmed up with a tall glass of vanilla almond milk. 🙂
For These Healthy Snickerdoodle Muffins You Will Need:
- All-purpose flour
- Stone Ground Whole Wheat Flour
- Coconut Sugar
- Brown Sugar
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Unsweetened Applesauce
- Vanilla Extract
- Greek Yogurt
- Unsalted Butter
How To Make Healthy Snickerdoodle Muffins:
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
- Sift together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl whisk together the melted butter and sugars. Then whisk in the eggs, vanilla extract and applesauce.
- Whisk about 1/2 of the flour mixture into the wet ingredients, then gently fold in the rest using a rubber spatula or wooden spoon.
- Spoon the batter into the prepared muffin pan.
- Bake for 17-22 minutes, or until the tops are slightly firm to the touch and an inserted toothpick comes out clean. Cool for 10 minutes.
- Dip the top of a warm muffin in the melted butter, shaking off any excess. Then dip the top in the bowl of cinnamon sugar. Repeat the process with the rest of the muffins. OR wait until the second day and roll the muffins into the cinnamon sugar without any butter. The tops will get moist and won’t need any butter to help it stick.
These Snickerdoodle Muffins are quickly becoming one of my favorite recipes of all-time! Even my not-so-healthy friends have been loving them, too.
I can’t wait to hear what you all think! Don’t forget to tag me on Instagram when you make them!