APPLE OAT MUFFINS

These apple oat muffins are an incredible way to start your day! Bursting with the sweet flavor of apples and warm spices, these healthy apple muffins are made with oats and oat flour, making them not only delicious but also gluten-free.

Whether you’re looking for a nutritious breakfast or a tasty snack, these apple oatmeal muffins are wholesome and irresistible. Plus, they’re easy to make and perfect for freezing, so you can enjoy them anytime! If you’re searching for a quick and satisfying treat, this healthy muffin recipe has you covered.

If you love apple muffins, try our apple cinnamon muffins and banana apple muffins next!

Why You Will Love These Apple Oatmeal Muffins

• These apple oatmeal muffins are gluten-free! They are made with rolled oats and oat flour rather than all-purpose flour.
• The mix of blended oats and whole rolled oats gives these muffins an incredible texture.
• These muffins are very easy to make and come together with simple, wholesome ingredients.
• You taste the apple flavor throughout! We added chopped apples and applesauce to these muffins!
• They are healthy and lightened up!
• The addition of cinnamon and nutmeg makes these apple muffins delicious!

What Are Apple Oat Muffins?

These apple oat muffins are delicious, healthy, and bursting with apple flavor! Instead of traditional all-purpose flour, these muffins are made with a mix of rolled oats and oat flour, creating a hearty, satisfying texture. Since we used oats, these muffins are gluten-free! We added warm spices like cinnamon and nutmeg and folded tender apple chunks into the batter for incredible flavor. Also, to keep these muffins healthy, we used unsweetened applesauce and Greek yogurt in place of any oil or butter. For a different flavor, try our pumpkin oat muffins or banana oat muffins!

Ingredients Needed

• Rolled Oats: Use one cup of whole rolled oats. A combination of rolled oats and blended oats creates a nice texture in these muffins.
• Oat Flour: Blend one cup of rolled oats into oat flour. Or, you can use oat flour if you have it on hand.
• Baking Powder and Soda: Add the baking powder and baking soda to ensure the muffins rise properly.
• Cinnamon: Ground cinnamon pairs perfectly with the flavor of the apples.
• Nutmeg: Ground nutmeg adds another layer of flavor.
• Brown Sugar: Sweeten these muffins with brown sugar or a 1:1 sugar-free sweetener such as brown monk fruit or Swerve. Keep in mind that if you use a sugar substitute, you may need to add more milk to the batter, as some sugar substitutes absorb more liquid.
• Eggs: Whisk two eggs for this recipe.
• Greek Yogurt: Use plain 0-fat Greek yogurt for this recipe.
• Applesauce: Use unsweetened applesauce. We used applesauce in place of any butter or oil. Plus, it adds additional apple flavor to these apple oat muffins!
• Vanilla Extract: Add vanilla extract for flavor.
• Milk: Use your milk of choice. Milk helps the batter reach the desired consistency. If using a sugar substitute and your batter is too thick, add another tablespoon at a time of milk as needed.
• Apples: Fold one cup of peeled and chopped apples into the muffin batter for the ultimate apple flavor!

The Best Apples To Use

You will need one cup of peeled and chopped apples for this recipe. This is about two medium-sized apples. There are many types of apples you can use to make these muffins. You should look for crisp and tart apples that hold their shape well for the best results. Some great apple options are Honeycrisp, Granny Smith, Pink Lady, Gala, or Fuji.

How To Make Apple Oat Muffins

Step 1: Add half the oats to a blender and blend them into oat flour. Leave the other half of the oats whole.

Step 2: Add the rolled oats, oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sweetener to a large bowl.

After that, mix these dry ingredients.

Step 3: Crack the eggs into a separate large bowl. Then, add the 0-fat Greek yogurt, unsweetened applesauce, vanilla extract, and milk. Whisk these ingredients.

Step 4: Pour the wet ingredients into the bowl with the dry ingredients a little at a time, until fully combined, avoid over-mixing the batter. Some sugar substitutes absorb more liquid, so if the batter is too dry, add another tablespoon of milk as needed.

Step 5: Peel and core the apples. Then, evenly chop them into small pieces.

Next, gently fold the peeled and chopped apples into the muffin batter.

Step 6: Spray a non-stick silicone muffin pan with oil or line a muffin tin with parchment muffin liners. After that, use a large ice cream scoop to pour the batter into the muffin pan.

Step 7: Bake the muffins at 350°F for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Serving Suggestions

These apple oat muffins are great for breakfast, a midday snack, or even dessert! You can even serve them as part of a cozy brunch spread alongside fresh fruit, scrambled eggs, yogurt, a warm cup of coffee, or a chai latte. These muffins are best enjoyed warm after making them or reheated to bring back their fresh, comforting flavor.

Expert Tips

• Peel The Apples: Wash, dry, peel, and core the apples before chopping them.
• Evenly Chop Apples: Chop the apples into small even pieces. The apple chunks must be similar in size so they cook at the same rate and don’t overpower these muffins.
• Don’t Over-Mix: Avoid over-mixing the muffin batter. Over-mixing can lead to dense muffins.
• Fold In The Apples: Gently fold in the chopped apples to avoid over-mixing.
• Use Fresh Leavening Agents: Check the freshness of your baking powder and baking soda. These leavening agents need to be fresh so you don’t end up with dense or flat muffins.
• Blend Oats: For the ideal texture blend half of the oats into oat flour and keep the other half whole. This combination provides a light crumb and satisfying chew.
• Check If Done: You can check if the muffins are done by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, they are done.
• Use Gluten-Free Oats: To ensure these apple muffins are gluten-free, use certified gluten-free oats.
• Batter Consistency: Some sugar substitutes absorb more liquid, which may lead to a thicker muffin batter. If this is the case, add another tablespoon of milk as needed so you can mix the batter.

Storage Instructions

These apple oat muffins will last 1-2 days at room temperature on the counter when stored in an airtight container. Or, store them in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze them in a freezer-safe airtight container for 1-2 months. Reheat these muffins in the oven or microwave before serving again.

Variations

• Add Raisins: For another flavor and texture, fold about 1/4 cup of raisins, golden raisins, or dried cranberries into the batter.
• Chopped Nuts: You can fold chopped nuts into the muffin batter. Some delicious options are walnuts, pecans, or almonds.
• Cozy Spices: In addition to the cinnamon and nutmeg, you can add a pinch of ground ginger or ground cloves for additional flavor.
• Oats To Use: If you don’t have rolled oats, you can substitute them with quick oats. Leave half of the quick oats whole, and blend the other half of the quick oats into oat flour. Don’t use steel-cut oats in this recipe.
• Blend Into Oat Flour: You can blend all two cups of oats into oat flour if preferred, rather than leaving half of them whole. We like the texture whole oats add to these muffins, but you could always blend them.
• Flour Options: These muffins are made with oat flour. If you don’t have oats or prefer to use all-purpose flour, try our apple cinnamon muffins!
• Sweetener Options: You can sweeten these muffins with brown sugar, regular sugar, or a sugar-free sweetener such as monk fruit or Swerve.
• Make a Loaf: You can make a loaf with this recipe instead of muffins, if preferred. Use a parchment-lined 8×4-inch loaf pan. Bake the loaf at 350°F for 40-50 minutes, until done, checking with a toothpick in the center.

Frequently Asked Questions

Are Apple Oat Muffins Healthy?

These apple oat muffins are a healthy and lighter option. They are made with oats and oat flour instead of all-purpose flour. Also, there is no butter, oil, or apple cider in this recipe, instead, we made these muffins with applesauce and Greek yogurt. If you prefer, you can make them sugar-free by using a sugar-free sweetener.

Can I Freeze Apple Oat Muffins?

Yes, you can freeze these apple oat muffins! Let them cool completely before transferring them to a freezer-safe airtight container. Then, freeze them for up to two months.

How Long Do These Muffins Last?

These apple oat muffins will last up to four days when stored in an airtight container in the fridge. Or, if you plan on enjoying them sooner, you can store them in an airtight container on the counter at room temperature for 1-2 days.

Are These Apple Muffins Gluten-Free?

These apple oat muffins are gluten-free as long as you use certified gluten-free oats.

More Muffin Recipes To Try Next!

• Banana Oat Muffins
• Healthy Pumpkin Spice Muffins
• Banana Apple Muffins
• Cottage Cheese Blueberry Muffins
• Pumpkin Chocolate Chip Muffins
• Healthy Banana Muffins

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

5 from 4 votes

APPLE OAT MUFFINS

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 11 servings

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These apple oat muffins are an incredible way to start your day! They are healthy, easy to make, and bursting with the sweet flavor of apples and warm spices.

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Ingredients 

1x2x3x

• ▢ 1 cup rolled oats
• ▢ 1 cup oat flour (blend one cup of oats into oat flour)
• ▢ 1 ½ teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup brown sugar or sugar-free sweetener
• ▢ 2 large eggs
• ▢ 1/3 cup 0-fat Greek yogurt
• ▢ 1/3 cup unsweetened applesauce
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons milk (or more if needed)
• ▢ 1 cup peeled and chopped apples (about 2 medium apples)

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Instructions 

• Add one cup of oats to a blender and blend them into oat flour. Leave the other one cup of oats whole.
• Add the rolled oats, oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sweetener to a large bowl. After that, thoroughly mix these dry ingredients.
• Crack the eggs into a separate large bowl. Then, add the 0-fat Greek yogurt, unsweetened applesauce, vanilla extract, and milk. Whisk these wet ingredients.
• Pour the wet ingredients into the bowl with the dry ingredients a little at a time, until fully combined, avoid over-mixing the batter. *Some sugar substitutes absorb more liquid, so if the batter is too dry, add another tablespoon of milk at a time as needed.
• Peel and core the apples. Then, evenly chop them into small pieces. Next, gently fold the peeled and chopped apples into the muffin batter.
• Spray a non-stick silicone muffin pan with oil or line a muffin tin with parchment muffin liners. After that, use a large ice cream scoop to pour the batter into the muffin pan, forming 10-12 muffins.
• Bake the muffins at 350°F for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Then, let the muffins slightly cool and enjoy!

Video

Notes

• Apples: You will need one cup of peeled and chopped apples for this recipe. This is about two medium-sized apples. Some great apple options are Honeycrisp, Granny Smith, Pink Lady, Gala, or Fuji.
• Evenly Chop Apples: Chop the apples into small even pieces so they cook at the same rate and don’t overpower these muffins.
• Don’t Over-Mix: Avoid over-mixing the muffin batter. Over-mixing can lead to dense muffins. Gently fold in the chopped apples to avoid over-mixing.
• Gluten-Free Oats: To ensure these apple muffins are gluten-free, use certified gluten-free oats.
• Blend The Oats: You can blend all two cups of oats into oat flour if preferred, rather than leaving half of them whole. We like the texture whole oats add to these muffins, but you could always blend them.
• Storage: These muffins will last 1-2 days at room temperature on the counter when stored in an airtight container or 3-4 days in the refrigerator. Or, you can freeze them for 1-2 months.

 

WW Points: 0 points per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 73kcal, Carbohydrates: 11.7g, Protein: 3.3g, Fat: 1.6g, Saturated Fat: 0.4g, Cholesterol: 34mg, Sodium: 131mg, Fiber: 2.1g, Sugar: 4.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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