Favorite Cinnamon Muffins (Low Sugar, Make-Ahead, Allergy-Friendly)

With simple ingredients, natural sweetness, and a super easy stir-together method, these 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!

Cinnamon Muffins

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 this muffin recipe egg-free and dairy-free for kids with allergies or families who eat vegan. The sweetness in these apple cinnamon 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, vitamin C, and delicious flavor. The apple flavor is pretty subtle (similarly to how it just provides sweetness in my Birthday Cake Muffins) and the muffins taste a little bit like a snickerdoodle cookie.

Ingredients You Need

To make these easy muffins for kids you’ll need the following ingredients so you know what to have on hand and ready to go.

• Flour: We use a mix of all-purpose and whole wheat flour to yield fluffy muffins with some fiber and whole grains.
• Baking powder and baking soda: This mix ensures that the batter rises properly.
• Flaxseed: This is optional, but is a nice way to add beneficial fatty acids.
• Egg: You can use egg or my recommended egg replacer in this recipe. See the Notes at the end of the recipe for the full info.
• Milk: Dairy or nondairy milk works the same in this recipe, so you can use the one that works best for your family.
• Applesauce: I usually use smooth unsweetened applesauce, either homemade or store bought.
• Butter or oil: I usually use melted butter (unsalted), but this recipe also works with a neutral oil such as vegetable oil or avocado oil.
• Vanilla extract: This adds nice flavor so be sure to add it.
• Cinnamon and sugar: Optionally, you can top the muffins with a little bit of cinnamon and sugar for extra yumminess.

TIP: Find the allergy-friendly variations in the Notes at the bottom of the recipe.

Step-by-Step Instructions

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.

1. Stir the dry ingredients and the wet ingredients for the batter together in a large bowl. Whisk or stir gently to combine.
2. Divide the batter among a 24-cup mini muffin cups. You’ll fill each cup about to the edge. (I grease with cooking spray to ensure they don’t stick.)
3. Sprinkle the cinnamon sugar mixture on top of each. Just a little adds flavor and nice texture.
4. Bake until just golden brown around the edges and a cake tester inserted into the center comes out cleanly.

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.

Frequently Asked Questions

How to Store

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.

Best Tips for Success

• Gluten-free: Use gluten-free 1:1 style flour for the regular flours.
• Dairy-free: Use plain, unsweetened non-dairy milk and oil instead of butter.
• Egg-free: Omit the large eggs and increase the milk to ¾ 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.
• This works best in a nonstick muffin pan coated with nonstick cooking spray. Paper liners or cupcake liners are likely to stick to the baked muffins.
• You may also like my Apple Cinnamon Muffins recipe.

I’d love to hear your feedback on this recipe so please comment below to share!

• 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 ¾ 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.

Serving: 2muffins, Calories: 111kcal, Carbohydrates: 19g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 118mg, Potassium: 80mg, Fiber: 1g, Sugar: 7g, Vitamin A: 101IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg

This post was first published August 2018.