With simple ingredients, natural sweetness, and a super easy stir-together method, these healthy Cinnamon Muffins are a great breakfast for kids. You can make them ahead and serve them throughout the week, or even stash half of the batch into the freezer for later!
Sweet, tender muffins with just enough cinnamon sugar topping to turn them into a donut-like treat? We’re so in! And these muffins, while tasting delish, are a nutritious breakfast for kids that us parents will love too. Bonus: You can easily make them egg-free and dairy-free for kids with allergies or families who eat vegan.
Apple Cinnamon Muffins
The sweetness in these muffins comes from a combination of applesauce and maple syrup. The result is a naturally sweet flavor that also lends a lot of moisture to the muffins. I like using this mix because it cuts down on the overall amount of added sweetener needed, all while adding fiber and vitamin C at the same time.
TIP: The apple flavor is pretty subtle and the muffins taste a little bit like a snickerdoodle cookie.
Ingredients in Cinnamon Muffins
To make these easy muffins for kids you’ll need:
- Baking powder and soda
- Flaxseed (optional)
- Butter or oil
- Vanilla extract
- Cinnamon and sugar
TIP: Scroll down to see the recipe for specific amounts and the allergy-friendly variations.
Vegan Cinnamon Muffins
You can use non-dairy milk, oil instead of butter, and omit the egg if needed to adjust these for food allergies or to make vegan. See the Notes section of the recipe for full details. You can also use gluten-free flour to make these gluten-free. They’re super versatile!
How to Make Cinnamon Muffins Step-by-Step
Here’s a look at the simple process in making these healthy muffins. Scroll down to the bottom of the recipe for the full scoop.
- Stir the batter together.
- Divide the batter among a 24-cup mini muffin pan.
- Sprinkle cinnamon and sugar on top of each.
TIP: You can bake these as full muffins if you prefer, though this little size is perfect for toddlers. See the Notes section at the bottom of the recipe for details.
Tips for Making the Best Healthy Cinnamon Muffins
- You can use gluten-free flour for the regular flours.
- Use plain, unsweetened non-dairy milk and oil instead of butter to make these dairy-free.
- To make these without egg, omit the egg and increase the milk to 3/4 cup. Add 1 tablespoon ground flaxseed to the batter.
- To make these as full size muffins, bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly.
- To make these less sweet for younger toddlers or babies, you can cut the maple syrup down to 1-2 tablespoons and skip the cinnamon sugar on top.
- Any applesauce will work, though I use unsweetened smooth style.
- To store, place in an airtight container and store in the fridge for up to 5 days, warming briefly if desired before serving. Or, freeze in a zip top freezer bag with as much air removed as possible for up to 3 months.
Here’s a video so you can see the simple process involved in making this recipe!
I’d love to hear your feedback on this recipe so please comment below to share! I always enjoy hearing what your kids think of a recipe.Print
Made with a base of applesauce and whole grain flour, these easy mini muffins are sweet enough to taste like a treat!
- 1 cup unsweetened applesauce
- 2 tablespoons melted butter, slightly cooled (or neutral oil like canola)
- 1/2 cup milk (dairy or unsweetened nondairy)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon and sugar for sprinkling
- Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
- In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
- Add the flours, baking powder, baking soda, cinnamon, and salt and gently fold together.
- Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
- Sprinkle each muffin with cinnamon and granulated sugar.
- Bake for 18-20 minutes or until a cake tester comes out cleanly.
- Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer to cool on a wire rack. Serve warm or at room temperature.
To store: Place in an airtight container and store in the fridge for up to 5 days, warming briefly if desired before serving. Or freezer in a zip top freezer bag with as much air removed as possible for up to 3 months.
Gluten-free: You can use gluten-free flour for the regular flours.
Dairy-free: Use plain, unsweetened nondairy milk and oil instead of butter to make these dairy free.
Egg-free: Omit the egg and increase the milk to 3/4 cup. Add 1 tablespoon ground flaxseed to the batter.
Any applesauce will work, though I use unsweetened smooth style.
To make these as full size muffins, bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly.
To make these less sweet for younger toddlers or babies, you can cut the maple syrup down to 1-2 tablespoons skip the cinnamon sugar on top.