These Weight Watchers apple cinnamon muffins are a quick, low-calorie, gluten-free breakfast that everyone will enjoy. They have a hearty texture and warm cinnamon flavor.
Each muffin is just 1 WW point (or 3 points for 2 muffins!). They’re so low in points because they are made with rolled oats instead of flour, applesauce in place of oil, and Greek yogurt instead of milk.
The easy recipe makes 16 muffins in under 30 minutes. Keep reading for the gluten-free apple muffins recipe.
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What makes these low-calorie apple cinnamon muffins so healthy?
These flourless apple muffins have a great balance of nutrients and protein, while keeping the sugar count lower.
- The muffins don’t contain flour. Instead, gluten-free rolled oats are pulsed in a food processor into a flour-like consistency.
- Refined sugar gets replaced with maple syrup and chopped apples for a natural sweetness that won’t raise your blood sugar so quickly.
- Greek yogurt adds a protein boost and adds moisture.
- Unsweetened applesauce is the secret ingredient. It replaces the need for oil, keeping the fat content low.
- The muffins have just 102 calories.
- One muffin is only 1 WW point. If you want to splurge and have another, 2 muffins are 3 points!
Ingredients for the Weight Watchers apple cinnamon muffins
To make these flourless apple muffins, you’ll need the following ingredients:
- 2 ½ cups of rolled oats (check the package to make sure they are gluten-free)
- 1 cup of unsweetened applesauce
- 2 eggs
- ½ cup of plain, non-fat Greek yogurt
- ⅓ cup of pure maple syrup
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of pure vanilla extract
- ½ teaspoon of sea salt
- 2 teaspoons of cinnamon
- 2 apples, finely chopped
You’ll also need a muffin pan and a food processor.
How to make these apple oatmeal muffins with yogurt
These healthy apple cinnamon muffins are quick to make because most of the work is done in a food processor. You don’t even need to separate the dry ingredients and wet ingredients, which makes clean-up a breeze.
Preheat the oven and prepare the muffin pan
- Start by pre-heating your oven to 400ºF (200ºC).
- Line muffin pans with paper liners and spray the inside of each liner with cooking spray.
- Peel and dice the apples and set them aside.
Make the apple cinnamon oatmeal batter
- In the bowl of your food processor, add the oats.
- Replace the lid and process the oats until they look like flour, 1-3 minutes.
- Add the remaining ingredients to the food processor, except for the apples and cinnamon.
- Blend them until you get a smooth mixture, 1 to 2 minutes.
- Add the finely chopped apples and cinnamon.
- Pulse a few times to fold them into the batter.
Pro tip: Don’t over mix the apples or the batter will be too thin.
Bake the healthy apple muffins
- Use a cookie scoop to add the muffin batter to the prepared muffin pans.
- Fill the muffin cups about ¾ full.
- Bake the muffins until they spring back slightly when touched, and a toothpick comes out clean – about 20 minutes.
- Cool the cinnamon apple muffins on a wire rack.
How do the cinnamon apple muffins taste?
These apple cinnamon muffins are soft, hearty, and subtly sweet. The oats give them a slightly rustic texture, while the fresh apple pieces add little bursts of natural sweetness in every bite. Warm cinnamon ties everything together for a comforting flavor without being overly sugary.
They’re moist from the applesauce and Greek yogurt, but still substantial enough to feel like a satisfying breakfast.
How to store the gluten-free apple muffins
These Weight Watchers apple cinnamon muffins stay fresh and moist thanks to the applesauce and fresh apples. Here’s how to store them properly:
At room temperature
- Store the completely cooled muffins in an airtight container for up to 3 days.
- Place a paper towel in the bottom of the container to absorb excess moisture and prevent sogginess.
In the refrigerator
- Keep the muffins in an airtight container for up to 5–6 days.
- Warm in the microwave for 10–15 seconds before serving to soften them.
In the freezer
- Freeze the low-fat apple muffins for up to 3 months.
- Wrap each muffin individually in plastic wrap and place in a freezer-safe bag.
- Thaw overnight in the refrigerator or microwave for 20–30 seconds.
- Freezing muffins individually makes them perfect for easy 1-point grab-and-go breakfasts!
The best apples for muffins and baked goods
Not all apples bake the same way. Some hold their shape, while others break down and add extra moisture. For the best texture and flavor in apple cinnamon muffins, choose apples that balance sweetness and firmness.
Best apples for baking
- Honeycrisp – Sweet, crisp, and holds its shape beautifully in muffins. I used these in my muffin recipe.
- Granny Smith – Tart and firm, great if you prefer a less sweet muffin.
- Fuji – Naturally sweet and juicy, adds extra flavor.
- Gala – Mild and slightly sweet, softens nicely when baked.
- Braeburn – A good balance of sweet and tart with firm texture.
Apples to avoid
- Very soft apples, like red delicious, can turn mushy and may make baked goods too wet.
- McIntosh apples, while crisp when raw, break down quickly and turn soft and mushy.
Pro tip: For the best flavor, try mixing two varieties — one sweet and one tart. This gives your muffins more depth and a balanced apple flavor.
Frequently asked questions
Here are some common questions about variations on these low-point apple muffins. Please note that any changes you make to the recipe will change the calories and WW points.
Can I make these muffins dairy-free?
Yes. Substitute the Greek yogurt with a dairy-free plain yogurt alternative. Choose one that is thick and unsweetened for the best texture.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer. Rolled oats add more structure, while quick oats create a more tender muffin. Both work — it just depends on your preference.
Can I make mini muffins?
Absolutely! Divide the batter into mini muffin tins and bake for 10–14 minutes, or until a toothpick inserted into the center comes out clean. This is great for portion-controlled snacks.
Can I add nuts or raisins?
Yes. Chopped walnuts, pecans, or raisins pair beautifully with apple and cinnamon.
Can I use a different sweetener?
You can substitute the maple syrup with honey, agave syrup, or a sugar-free maple-style syrup.
More muffin recipes to try
If you loved these low-calorie apple muffins, try one of the muffin recipes next:
- Paleo Banana Nut Muffins – Gluten-free, sugar-free, and dairy-free
- Banana Chocolate Chip Muffins – A perfect grab-and-go breakfast
- Vegan Banana Muffins – Egg-free, dairy-free but still soft and flavorful
Share these apple and cinnamon healthy muffins on X
If you enjoyed making these flourless apple muffins, why not share this recipe with a friend?
These Weight Watchers apple oatmeal muffins are just 1 WW point each! 🙌🍏 Soft, gluten-free, lightly sweetened, and perfect for breakfast or snacks. Make a batch and enjoy them all week! #WeightWatchers #WWRecipes #HealthyBaking… Share on XPin these WW apple muffins
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Admin note: This low-calorie apple cinnamon muffin recipe first appeared on the blog in April 2019. This post has been updated with new photos, a printable recipe card, and a slideshow video.
Healthy Apple Cinnamon Muffins – Weight Watchers Friendly
Delicious, low-calorie, gluten-free apple cinnamon muffins made with Greek yogurt and oats. Only 102 calories & 1 WW point each!
Ingredients
- 2 ½ cups of rolled oats (check the package to make sure gluten free)
- 1 cup of unsweetened applesauce
- 2 eggs
- ½ cup of plain, non-fat Greek yogurt
- ⅓ cup of pure maple syrup
- 1 ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of pure vanilla extract
- ½ teaspoon of sea salt
- 2 teaspoons of cinnamon
- 2 apples, finely chopped
Instructions
- Pre-heat the oven to 400ºF (200ºC).
- Line 16 muffin tins with paper liners, and spray the inside of the liners with cooking spray.
- In the bowl of your food processor, add the oats. Replace the lid and process the oats until they look like flour, 1-3 minutes.
- Add the applesauce, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, and salt to the food processor.
- Blend until smooth, 1 to 2 minutes.
- Add the finely chopped apples and cinnamon.
- Pulse a few times to fold them into the apple muffin batter.
- Scoop the muffin batter into the prepared muffin pans.
- Fill the muffin cups about ¾ full.
- Bake the muffins until they spring back slightly when touched and a toothpick inserted into the center comes out clean, about 20 minutes.
Notes
1 of these muffins is 1 WW point, but 2 muffins are 3 points. 
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 2.5gSaturated Fat: 0gCholesterol: 25mgSodium: 125mgFiber: 2.5gSugar: 9gProtein: 3.4g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.