Don’t sleep on these delicious and healthy oatmeal apple muffins! Made with whole-grain rolled oats, crisp apple and warming cinnamon these apple muffins are sure to be a hit with the whole family.
Why Make This Recipe?
Low in sugar – these apple muffins use only a 1/2 cup of coconut palm sugar. They still have sweetness but they’re not overloaded like typical muffins.
Kid-friendly – I love serving these to my kiddos! They’re perfect for a healthy breakfast or snack and my toddler and baby both love them!
Easy Meal-Prep – I like making a batch of these on the weekend for easy breakfasts/snacks throughout the week or storing in the freezer so I always have healthy applesauce muffins available!
Ingredients in Oatmeal Apple Muffins
- Oat flour – you can use store-bought or grind up your own in a high speed blender (use old-fashioned oats or quick-cooking oats NOT steel cut oats).
- Rolled oats – same as above – use regular old-fashioned or quick-cook oats and NOT steel cut oats!
- Coconut palm sugar – or brown sugar or other granulated sugar
- Baking soda + baking powder – helps the muffins rise.
- Cinnamon – the perfect spice pairing for these apple muffins.
- Applesauce – Be sure to use unsweetened pure applesauce!
- Almond milk – feel free to sub in any other kind of milk.
- Coconut oil – this adds moistness.
- Large egg – helps bind the muffin together.
- Vanilla extract – a flavor enhancer.
- Grated apple – roughly 1/2 cup which is about 1 large apple. No need to peel!
How to Make Oatmeal Apple Muffins
STEP 1: COMBINE DRY INGREDIENTS
Combine oat flour, rolled oats, coconut palm sugar, baking powder, baking soda, cinnamon and salt.
STEP 2: MIX DRY WITH WET INGREDIENTS
In a separate bowl combine applesauce, almond milk, coconut oil, egg and vanilla. Add dry mixture to wet and stir until just combined. Fold in grated apple.
STEP 3: BAKE
Scoop batter evenly into 12 muffin cups. Bake for 20-25 mins or until tops spring back and they pass the toothpick test (no batter on toothpick when poked) Remove from oven and let cool in tin for 10 mins. Remove from tin and let cool completely on a wire rack.
Easy Swaps & Substitutions
These oatmeal apple muffins taste delicious as is but if you want to make some easy swaps or use some add-ins here are some ideas:
Add chocolate chips – Apples + chocolate?! Sign me up! You’ll want to use roughly a 1/3-1/2 cups of chocolate chips that you mix straight into the batter.
Stir in walnuts – for a little crunch that tastes delish add in a 1/3-1/2 cup of chopped walnuts or another nut of choice (pecans work great too!).
Add Berries – 1/2 cup of blueberries or any other fresh or frozen berry
Grated Carrot – 1 large carrot for carrot cake muffins!
Grated zucchini – 1 large zucchini for an added veggie boost (just be sure to squeeze out all moisture!)
Dried fruit – use 1/2 cup of whatever you have on hand. Raisins are a great pairing!
FAQs
Yes! So long as you are using certified gluten-free oats these oatmeal apple muffins are gluten-free.
You could certainly try replacing the egg with a flax egg but note that I have not tested them with a flax egg. Let me know in the comments if you try it out!
Yes you can. Spray a 9-inch by 5-inch loaf pan with oil, butter or cooking spray and line with parchment paper. Bake in a 350 degree F. oven for 45-55 minutes or until top springs back and toothpick is clean when poked in the center.
Absolutely! Simply combine all ingredients in a blender EXCEPT rolled oats and grated apple. Stir those in directly into the blender and then proceed as directed to bake.
You can make your own oat flour by grinding up rolled oats in your blender or food processor. You can also replace oat flour with regular all-purpose flour as well.
Storage Instructions
On Counter: keep in an airtight container on the counter for up to 3 days.
In Fridge: will keep in an airtight container in the fridge for up to 1 week.
In Freezer: will keep in an airtight ziplock bag or container in the freezer for up to 3 months. Thaw overnight or for several hours on countertop.
More Healthy Muffin Recipes
Oatmeal Apple Muffins
Don’t sleep on these delicious and healthy oatmeal apple muffins! Made with whole-grain rolled oats, crisp apple and warming cinnamon these apple muffins are sure to be a hit with the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Bake
- Diet: Gluten Free
- 2 cups oat flour (ground up rolled oats)
- 1/2 cup rolled oats
- 1/2 cup coconut palm sugar (or brown sugar)
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup grated apple
- Preheat oven to 350 degrees F.
- Line a muffin tray with liners or spray with non-stick spray.
- Combine oat flour, rolled oats, coconut palm sugar, baking powder, baking soda, cinnamon and salt.
- In a separate bowl combine applesauce, almond milk, coconut oil, egg and vanilla.
- Add dry mixture to wet and stir until just combined.
- Fold in grated apple.
- Scoop batter evenly into 12 muffin cups.
- Bake for 20-25 mins or until tops spring back and they pass the toothpick test (no batter on toothpick when poked)
- Remove from oven and let cool in tin for 10 mins.
- Remove from tin and let cool completely on a wire rack.
- Will keep for up to 3 days in an airtight container on the counter, 1 week in fridge or in freezer for months.
