Apple Oat Muffins with Cinnamon (Healthy, Easy)
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. 😊
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
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 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 muffinCalories: 185kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 210mgPotassium: 100mgFiber: 2gSugar: 11g
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