Best Apple Oatmeal Muffins Recipe | Easy and Healthy
Best apple oatmeal muffins recipe – easy, healthy, and delicious with cinnamon! Perfect breakfast or snack with oats and apples.
Servings: 12 yields
Calories: 162kcal
Equipment
Ingredients
- 2 cups Oat flour (read notes)
- 1 cup 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 Milk any kind (read notes)
- 2 Eggs large
- 1 cup Unsweetened Applesauce
- 1 Apple diced
- ¼ cup 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
Calories: 162kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 164mg | Potassium: 183mg | Fiber: 3g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg