Best Apple Oatmeal Muffins | Easy and Healthy
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Next time you’re in need of a healthy, hearty, make-ahead breakfast, try my whole grain Apple Muffins with Oatmeal. These easy, fall-inspired treats are made with simple, whole-food ingredients with just 10 minutes of prep. Each one has a whopping 5 grams of protein and 3 grams of fiber for under 170 calories, making them as nutritious as they are delicious!
I’m not much of a morning person, which is probably why I tend to gravitate towards quick and easy breakfast recipes you can make ahead. From dessert-inspired overnight oats to oatmeal crepes, homemade granola to these apple oatmeal muffins, old-fashioned oats are like my secret weapon.
Why You’ll Love Making Apple Muffins With Oatmeal
- With over 200,000 views and nearly 4,000 likes, my apple oatmeal muffins video is one of the most popular breakfast recipes on my YouTube channel! When you consider they take just 10 minutes of prep, it’s not hard to see why.
- Using both applesauce and fresh apples ensures the bright, sweet-tart flavor of fall shines through with every bite. And, since fruit is naturally sweet, we only need to add a bit of maple syrup keeping them free from refined sugars.
- These healthy apple oatmeal muffins are already pre-portioned, making them easy to toss in a lunchbox or grab on the way out the door. They also freeze beautifully, so you can get ahead on meal prep by doubling the batch whenever you make them!
How to Make Apple Muffins with Oatmeal
Watch the full video recipe to learn how to make the BEST Healthy Apple Apple Muffins. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
- Oat Flour & Rolled Oats – Personally, I love using 2 cups of oat flour for a soft, fluffy base and 1 cup of rolled oats for extra texture and bite. Also, you only need to buy rolled oats, because it’s a snap to make oat flour at home for cheaper than store-bought!
- Cinnamon – Apple and cinnamon go together like PB&J. Feel free to swap in the warming spices of your choice (e.g. apple pie spice, chai spice, or a mix of cinnamon, ginger, cardamom, cloves, and/or nutmeg).
- Baking Powder & Baking Soda – Yes, you need both. No, they are not interchangeable.
- Milk – Any milk works, including dairy, almond, oat, soy, or coconut. Use what you have on hand! For extra tenderness and a slight tang, use buttermilk (or make your own by adding a tablespoon of acid like vinegar to a cup of milk and letting it sit for 5 minutes).
- Large Eggs – Each large egg is equivalent to a scant ¼ cup, which is something to keep in mind if you’re using a different size.
- Unsweetened Applesauce & Fresh Apple – Applesauce adds moisture while apple chunks add texture and bright pops of sweetness throughout.
- Maple Syrup – My preferred sweetener for fall recipes, but certainly not your only choice. Honey, maple syrup, agave, or even sugar substitutes (like coconut sugar or stevia blends) all work here. Adjust the amount to your taste depending on the sweetness of your apples.
- Vanilla Extract – Vanilla adds a special cozy quality that’s tough to replicate. Feel free to use an equal amount of vanilla paste or powder.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
🍎 The Best Apples for Baking Muffins
When it comes to baking, not all apple varieties are created equal. For these apple oat muffins, you want apples that hold their shape and offer a balance of sweetness and tartness. Granny Smith is a classic choice because its tartness balances the sweetness of the muffin batter and it doesn’t get mushy when baked. Honeycrisp and Pink Lady are also excellent—they’re firm, slightly sweet, and add a juicy bite. If you prefer a sweeter muffin, Fuji or Gala apples will work, though they may soften more during baking.
🥄 Should I use shredded or cubed apple in muffins?
- Shredded Apples: Adding shredded apple creates extra moisture and blends seamlessly into the batter. This gives the muffins a softer, almost cake-like texture, with apple flavor in every bite. It’s a great choice if you want the apple to “melt” into the muffins rather than stand out as a chunky ingredient.
- Cubed Apples: Using small cubes (about ¼ inch) gives the muffins little pockets of apple that burst with juicy sweetness. Cubed apples create more texture and contrast, so you’ll get those delightful bites of fruit in between the hearty oats.
Optional Variations & Dietary Adaptations
- Gluten Free Oatmeal Muffins – Oats are naturally gluten-free, but make sure to get certified GF oats if you are sensitive. Many facilities that process them also process gluten-containing ingredients, so there’s a risk of cross-contamination if you don’t.
- Add-Ins – For extra texture and flavor, stir in a handful of chopped walnuts, pecans, dried cranberries, or raisins.
- Extra Fluffy – Using only oats makes these muffins more nutritious and naturally gluten-free, but they are a bit denser than regular muffins. For a lighter, fluffier, more classic muffin texture, replace 1 cup of oat flour with wheat flour (e.g. all-purpose or whole wheat pastry flour).
Expert Tips & Tricks
- Prep apples properly. If cubing, cut the pieces small (¼ inch) so they bake through evenly. If shredding, blot the shredded apple with a paper towel to remove excess juice, since too much liquid can make the muffins gummy.
- Toast the oats. For deeper flavor, lightly toast the oats in a dry skillet for a few minutes before mixing them into the batter. It adds a nutty, cozy note that pairs beautifully with apple.
- Don’t overmix. Even though they’re gluten-free, treat them like you would my bakery-style pumpkin muffins, and stir the batter until the dry ingredients are barely incorporated. Why? Overmixing leads to dense, tough muffins.
- Fill the muffin cups almost to the top, especially since these aren’t your classic tall, bakery-style muffins.
- Check for doneness. Because of the moisture from apples, these muffins can look done on the outside while still gooey inside. Use a toothpick test in the center. Look for just a few moist crumbs, not wet batter.
- Oat options. You can use any type of oats for this recipe, rolled oats, quick oats, or oat flour. Feel free to use only one type or a combination of two or three. Each gives a slightly different texture:
- Rolled oats add chewiness and a rustic bite.
- Quick oats give a softer, more uniform crumb.
- Oat flour creates a tender, cake-like texture.
How to Serve
Apple oatmeal muffins are the kind of treat that can go from breakfast to dessert with ease. In the morning, serve them warm with a pat of butter, almond butter, or a drizzle of honey for a filling start to the day. For a more indulgent twist, use a little cream cheese or homemade peanut butter to add richness and make them even more sustaining.
If you’re hosting brunch, these muffins make a wholesome addition to a pastry basket alongside healthy granola cookies and my best ever cinnamon rolls. They’re also fantastic paired with a cup of tahini coffee or a spiced chai latte for a cozy post-workout snack.
And for dessert? Try warming a muffin and topping it with a scoop of my easy salted caramel ice cream and a sprinkle of cinnamon to make it taste like apple cake in muffin form!
Storage & Reheating
- Room Temperature: Store cooled apple cinnamon oatmeal muffins in an airtight container at room temp for up to 2 days. Because of the extra moisture from apples, they won’t last as long as drier muffins. Line the container with a paper towel to absorb excess moisture and keep them from getting soggy.
- Refrigerator: For longer storage, refrigerate the muffins for up to 5 days. Reheat briefly in the microwave (10–15 seconds) or in a 300°F (150°C) oven for 5 minutes to restore their soft texture.
- Freezer: Wrap each apple cinnamon muffin individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
- Defrost & Reheat: Thaw at room temperature for about 1 hour, or microwave from frozen for 25–30 seconds. For a slightly crisp top, warm in a 350°F (175°C) oven for 7–8 minutes.
More Healthy Oatmeal Breakfast And Snacks
Best Apple Oatmeal Muffins Recipe | Easy and Healthy
Equipment
Ingredients
- 2 cups (180 g) Oat flour (read notes)
- 1 cup (90 g) Rolled Oats (for extra texture – you can use 3 cups of oat flour)
- 1 teaspoon Cinnamon
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup (180 ml) Milk any kind (read notes)
- 2 Eggs large
- 1 cup (255 g) Unsweetened Applesauce
- 1 Apple diced
- ¼ cup (60 ml) Maple syrup or honey (adjust to taste)
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil. Read recipe notes.
- Mix the dry ingredients: In a large mixing bowl, combine oat flour, rolled oats, cinnamon, baking powder, baking soda and salt. Stir well to evenly distribute the baking powder and spices.
- Whisk the wet ingredients: In another bowl, whisk together eggs, milk, applesauce, honey (or maple syrup), and vanilla extract until smooth.
- Combine wet and dry: Transfer dry ingredients into the bowl with the wet mixture.. Stir gently with a spatula until just combined; don’t overmix.
- Fold in the apple: Add the diced apple and fold it evenly into the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups.
- Bake: Place in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Note that the muffins may stick a little to the paper liners when warm. Check the recipe notes for tips to prevent this. Enjoy warm or at room temperature.
Video
Notes
- Paper liners & sticking: Since this recipe is very low in fat, muffins tend to stick to paper liners. To avoid this, lightly grease the paper liners before filling, or skip them and grease the muffin tin directly. If you do use paper liners, let the muffins cool completely before peeling them, as the liners release much more easily once cooled (when warm, they may stick).
- Oat flour: If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine.
- Optional oil/butter variation: For a lighter and moister texture, add 2–3 tablespoons of melted butter or neutral oil to the batter. This helps soften the crumb and makes the muffins less dense.
- Add-ins: For extra texture and flavor, stir in a handful of chopped walnuts, pecans, or raisins.
- Milk: Any milk works — dairy, almond, oat, soy, or coconut. Use what you have on hand. For extra tenderness and a slight tang, use buttermilk.
- Sweetener: Honey, maple syrup, agave, or even sugar substitutes (like coconut sugar or stevia blends) all work here. Adjust the amount to your taste.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Flour: Using only oats makes these muffins healthier and gluten-free, but they may turn out a bit denser than regular muffins. For a lighter texture, replace 1 cup of oat flour with wheat flour.
- Oats: You can use any type of oats for this recipe, rolled oats, quick oats, or oat flour. Feel free to use only one type or a combination of two or three. Each gives a slightly different texture:
- Rolled oats add chewiness and a rustic bite.
- Quick oats give a softer, more uniform crumb.
- Oat flour creates a tender, cake-like texture.
Nutrition
FAQs
Yes! You can definitely add oatmeal to a muffin recipe. Rolled oats or quick oats not only add a hearty texture but also boost the fiber content, making the muffins more filling. You can stir them directly into the batter like a mix-in and/or sprinkle some on top for a rustic, bakery-style finish.
Heck yeah, they do! Aside from these apple oatmeal muffins, check out my apple oat cake, apple pie bars, healthy apple pie smoothie, and apple oatmeal snacking cake next!
You sure can! While they won’t have as much texture or fiber as rolled oats, they will work in a pinch.
What combination of oats/flour would give the most fluffy and light muffin texture? Would using regular AP flour work for this recipe? And How do you ‘shred’ apples? thanks
For the lightest and fluffiest texture, I recommend using a mix of mostly oat flour with some all-purpose (AP) flour. Oats alone make muffins a bit denser, so swapping about 1 cup of oat flour for AP flour (so 1 cup AP + 2 cups oat flour total) really helps them rise better and gives a softer crumb. If you want them even more like classic bakery-style muffins, you can use half oat flour and half AP flour, they’ll still keep that wholesome oat flavor but with a lighter bite.
And yes, regular all-purpose flour will definitely work in this recipe. You can replace part of the oat flour with it, or even use all AP flour if you’d like a classic muffin texture instead of gluten-free.
As for the apples — when I say “shred,” I mean using a box grater (the side with larger holes). Just peel the apple (if you prefer) and grate it down to the core. This gives you fine, juicy apple pieces that melt into the batter. For a chunkier texture, you can dice the apple instead, like in the recipe.
After removing the muffins from the oven, I allowed the muffins to cool for 20 minutes prior to releasing the muffins from the pan. I then place them on the wire rack and allowed to cool from sometime and then placed them into the refrigerator for further cooling. When I when to have two muffins hours later it was very difficult removing the liner from the muffins which came off in pieces with chucks of the muffin. I did not grease the liners. What could I do in the future to prevent this problem.
That’s a great question! These muffins don’t contain as much fat as traditional muffins, so they can sometimes stick to the liners. To prevent this, I recommend lightly spraying the paper liners with cooking spray before filling them with batter. Another tip is to let the muffins chill in the fridge overnight, this makes it much easier to peel off the liners cleanly. Hope that helps for next time!
I highly recommend using parchment paper muffin liners available on Amazon. Even moist banana blueberry bran muffins don’t stick!
What do you use to greased muffin cups?
You can grease the muffin cups with cooking spray, or you can skip the oil and use muffin paper liners.
Made these this morning. We’re such a hit they didn’t last long & everyone said YUM 😋
I love this recipe! I used honey as a sweetener, and it was delicious.
It feels healthier and guilt-free, and my kids love these apple muffins too!
I made these today abd they’re great but I would like nutritional info. please.
Easy and fabulous with good ingredients. Dense and filling. Great for breakfast or a snack.
Made these today, adding extra cinnamon, walnuts, and raisins in place of cranberries. Ate 4 straight. Smile. Wonderful recipe.
Glad you liked it 🙂
Super!
Do you have any recipes using tapioca flour? Every place I look it’s just cheese puffs, etc. Can I substitute tapioca flour for wheat flour?