These Apple Oat Muffins are perfect if you're in the mood for a wholesome baked good for breakfast or a mid-day snack! They're made with healthy ingredients like juicy apple pieces, rolled oats, Greek yogurt (to make them super moist), and pure maple syrup for a touch of sweetness. I love having one with a cup of coffee on a cold morning in the fall, and they're a great grab-and-go option for busy mornings. 😊
As a dietitian, I love sitting down to a bowl of oatmeal in the colder months, but when I know I'm going to have a busy week I make homemade muffins using oats and fruit instead!
They keep well in the fridge and freezer so I just heat one up in the microwave and top it with peanut butter and a little maple syrup or drizzle of honey. They work great as an after-work or after-school snack too!
If you're into healthy muffin recipes like this, you may also enjoy my Pumpkin Banana Muffins or Blackberry Banana Oatmeal Muffins.
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Key Ingredient Notes and Substitution Ideas
This apple oatmeal muffin recipe uses wholesome ingredients. Below are some ingredient notes. Check the recipe card at the bottom for the measurements.
Dry Ingredients
- Rolled Oats - regular oats serve as the base of the hearty muffins. I suggest using rolled oats (look for the label that either says "rolled oats", "traditional oats" or "old-fashioned oats"). Oats contain dietary fiber to help support gut health, thiamine, magnesium, and zinc. Quick oats would work too. I don't suggest using steel cut oats because they are tough and require soaking to soften. If you want another recipe with apples and oats that you can make ahead, try my apple cinnamon overnight oats.
- All Purpose Flour - using a combination of flour and oats helps the muffins get nice and fluffy. If you want to make these muffins gluten-free, use a 1:1 gluten-free flour.
- Baking Powder & Baking Soda - a combination of the two gives a great rise to the muffins. Make sure you use baking powder and baking soda that are fresh (not expired).
- Cinnamon - or apple pie spice to add more warmth.
- Kosher Salt - a pinch of salt to bring out the sweetness of the apples.
Wet Ingredients
- Unsweetened Applesauce - this helps add moisture and apple flavor throughout the muffins.
- Eggs - a couple of large eggs add protein and fat-soluble vitamins. They also bind the muffins to give them structure. Use eggs at room temperature for the best results.
- Greek Yogurt - an easy way to make the muffins more moist and add some protein at the same time. If you love the idea of Greek yogurt paired with apples, my apple date chia pudding is another make-ahead breakfast or healthy snack.
- Avocado Oil - avocado oil contains monounsaturated fats that support heart health. It has a mild flavor similar to vegetable oil so it's great for baking. Extra-virgin olive oil, coconut oil, or canola oil will work for these muffins too.
- Maple Syrup - pure maple syrup is used as a natural sweetener. Honey works great as an alternative.
- Vanilla Extract - to add more sweetness.
- Fresh Apples - you can use any kind of apples. I like sweet apples like Honeycrisp (my favorite apple) or Gala apples. Dice them into small pieces to get a little chunk of apple in every bite. If you like a more tart apple, use Granny Smith or Pink Lady for a sweet-tart flavor. Grated apples work great too, but be sure to squeeze out some of the excess juice if you're using grated instead of chopped apple.
Recipe Variations
The best part about these healthy apple muffins is that you can customize them to your taste! Below are some ideas.
- Mix-Ins - mix in ½ cup chopped walnuts or pecans, raisins, or a few chocolate chips.
- Dairy-Free - use a plant-based yogurt to make these apple cinnamon oatmeal muffins dairy-free.
- Blueberry Apple Oat Muffins - replace half the diced apples with blueberries for an apple blueberry combo!
- Coconut Sugar - add a sprinkle of coconut sugar or brown sugar on top of each muffin before baking to add a little something extra special.
- Sweeter Muffin - if you prefer a sweeter muffin, increase the maple syrup a bit and cut down on the Greek yogurt.
- Whole Wheat Flour - I don't recommend doing a 100% swap from all-purpose because it'll change the rise and density of the muffins. If you want to incorporate some whole wheat flour, start with a 50/50 swap!
For another delicious breakfast you can bake using oats, try my 4 Ingredient Oatmeal Banana Cookies!
How to Make Apple Oat Muffins
Below are the step-by-step instructions for how to make these oatmeal apple muffins with photos that I hope are helpful. Check the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 375℉ (190°C). Prep a 12-cup muffin tray by either spraying it with cooking spray or using paper muffin liners. In a large mixing bowl whisk the oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Step 2: In a separate bowl, combine the applesauce, eggs, avocado oil, maple syrup, Greek yogurt, and vanilla extract. Whisk it together until it's well combined.
- Step 3: Mix the wet ingredients in with the dry ingredients and stir until just combined. I do this part gently with a spatula.
- Step 4: Gently fold in the diced apple. Let the batter rest for 5-10 minutes.
Step 5: Spoon the muffin batter into the prepared muffin cups, filling each almost to the top.
Step 6: Bake in the preheated oven for 20-25 minutes. The muffins are done when they're golden brown and an inserted toothpick comes out clean. Baking time will vary depending on your oven so I suggest to start checking at 18 minutes. Let them cool at least 10-15 minutes before enjoying!
Hint: Don't overmix the batter or they will turn out tough and dense. You just need to mix until everything is combined.
Mallory's Dietitian Tip!
Since the applesauce and apples are a great way to add natural sweetness, this whole batch of 12 muffins needs only ½ cup of maple syrup and no refined sugar! Ingredients like vanilla, cinnamon, and salt enhance the sweetness of the muffins too. Whole oats add fiber and a hearty texture.
Storage for Apple Oat Muffins
- Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy.
- Room temperature - store in an airtight container at room temperature for 2-3 days.
- Refrigerator - store leftover muffins in an airtight container in the fridge for up to 5 days.
- Freezer - for longer storage, store in an airtight container in the freezer for up to 3 months. For best results, thaw the frozen muffins in the fridge overnight before reheating in either the microwave or oven.
Expert Tips
- For the best accuracy, use a kitchen scale to measure the flour and oats. If you don't have a kitchen scale, spoon the flour into your measuring cup and level it off instead of scooping into the flour with the measuring cup.
- Gently mix the wet ingredients in with the dry. Lumps are fine but overmixing is not! Overmixing will result in a tough muffin.
- Let the batter rest 5-10 minutes before scooping. This gives the oats time to soften so the muffins bake up tender!
- Be sure to use unsweetened applesauce. Sweetened applesauce adds sugar and will cause the muffins to brown too much.
- Dice the apple into small pieces. Large apple pieces will weigh the muffins down!
- Let the muffins cool for about 10 minutes before taking them out of the muffin pan, then move them to a wire rack or cooling rack. This will help them finish setting.
Apple Oat Muffins FAQs
These muffins are made with whole grain oats, applesauce, fresh apple, and Greek yogurt, and sweetened with maple syrup. The oats provide fiber, including beta-glucan, which supports heart health and steady energy, and the Greek yogurt and eggs add protein. Pair one with a protein like eggs or big scoop of Greek yogurt for a balanced breakfast.
Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour, plus certified gluten-free oats. I don't recommend swapping in only oat flour. I tested it, and the muffins came out dense and crumbly without the structure all-purpose flour provides.
Honey works 1:1, but the muffins may brown faster, so check them early. For brown sugar, use ½ cup packed. The batter will be slightly thicker, so add 1-2 tablespoons of milk if needed.
Quick cooking oats work and give a softer texture. Don't use steel-cut oats, since they won't soften enough during baking.
More Healthy Baking Recipes
Looking for other recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Apple Oat Muffins with Cinnamon (Healthy, Easy)
Equipment
Ingredients
Dry Ingredients
- 1¼ cup rolled oats
- 1¼ cup all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- 2 eggs
- ½ cup pure maple syrup
- ½ cup Greek yogurt
- ¾ cup unsweetened applesauce
- ¼ cup avocado oil (or extra virgin olive oil)
- 1 teaspoon vanilla extract
- 1 cup diced apple
Instructions
- Preheat the oven to 375℉ (190°C). Prep a 12-cup muffin tray by either spraying it with cooking spray or using paper muffin liners. In a large mixing bowl whisk the oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, combine the applesauce, eggs, avocado oil, maple syrup, Greek yogurt, and vanilla extract. Whisk it together until it's well combined.
- Mix the wet ingredients (the flour mixture) in with the dry ingredients and stir until just combined. I do this part gently with a spatula.
- Gently fold in the diced apple. Let the batter rest for 5-10 minutes.
- Spoon the muffin batter into the prepared muffin cups, filling each almost to the top. Bake in the preheated oven for 20-25 minutes. The muffins are done when they're golden brown and an inserted toothpick comes out clean. Baking time will vary depending on your oven so I suggest to start checking at 18 minutes. Let them cool at least 10-15 minutes before enjoying!
- Hint: Don't overmix the batter or they will turn out tough and dense. You just need to mix until everything is combined.
Notes
- For the best accuracy, use a kitchen scale to measure the flour and oats. If you don't have a kitchen scale, spoon the flour into your measuring cup and level it off instead of scooping into the flour with the measuring cup.
- Gently mix the wet ingredients in with the dry. Lumps are fine but overmixing is not! Overmixing w
- ill result in a tough muffin.
- Let the batter rest 5-10 minutes before scooping. This gives the oats time to soften so the muffins bake up tender!
- Be sure to use unsweetened applesauce. Sweetened applesauce adds sugar and will cause the muffins to brown too much.
- Dice the apple into small pieces. Large apple pieces will weigh the muffins down!
- Let the muffins cool for about 10 minutes before taking them out of the muffin pan, then move them to a wire rack or cooling rack. This will help them finish setting.
- Storage - store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days, or the freezer up to 3 months.
- Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy.
Anne
My favorite muffin for fall!