Start your day with these wholesome apple oatmeal muffins, a perfect blend of tender oats, naturally sweet apples, and a hint of cinnamon.
High in fiber and packed with plant-based protein, they offer sustained energy and digestive benefits.
With minimal added sugar, healthy fats, and a soft, satisfying texture, these muffins are quick to prepare, ideal for breakfast, snacks, or meal prep.
Apple Oatmeal Muffins
Equipment
- 12-cup muffin tin
- Mixing bowls (2 medium)
- Whisk
- spatula
- Measuring Cups and Spoons
- Wire rack
Ingredients
- 2 cups oat flour 180 g
- 1 cup rolled oats 90 g
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk 180 ml, any kind
- 2 large eggs
- 1 cup unsweetened applesauce 255 g
- 1 medium apple diced
- ¼ cup maple syrup or honey 60 ml
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare Pan: Start by preheating your oven to 350°F (180°C). This ensures even baking right from the start. While the oven warms, prepare your muffin pan either line it with paper muffin cups for easy removal or lightly grease each cavity with oil or cooking spray. This step prevents sticking and helps the muffins release cleanly after baking.
- Combine Dry Ingredients: In a large mixing bowl, add 2 cups of oat flour and 1 cup of rolled oats. Sprinkle in 1 teaspoon of cinnamon, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Using a whisk or spatula, gently mix until the ingredients are evenly distributed. This ensures that every bite of muffin has a consistent texture and flavor.
- Whisk Wet Ingredients Separately: In a separate medium bowl, add 2 large eggs, ¾ cup of your preferred milk, 1 cup of unsweetened applesauce, ¼ cup of maple syrup (or honey), and 1 teaspoon of vanilla extract. Whisk together until smooth and uniform. This helps the wet ingredients emulsify, which will make the muffins tender and moist.
- Incorporate Dry into Wet Mixture: Gradually add the dry ingredients into the wet mixture. Using a spatula, gently fold them together until just combined. Be careful not to overmix—overmixing can make muffins dense and tough. The batter should be thick but pourable, with no large pockets of dry flour remaining.
- Fold in Fresh Apples: Dice 1 medium apple into small, uniform pieces. Carefully fold the apple pieces into the batter using a spatula, ensuring they are evenly distributed. This adds bursts of natural sweetness and moisture, giving each muffin a tender, fruity bite.
- Portion the Batter into Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. This allows the muffins to rise properly without spilling over. Smooth the tops lightly with the back of a spoon or spatula for a neat, uniform appearance.
- Bake Until Golden and Set: Place the muffin tin in the preheated oven. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached. The muffins should be lightly golden on top and spring back when gently pressed.
- Cool in Pan Before Removing: Once baked, allow the muffins to cool in the pan for about 5 minutes. This initial cooling helps them firm up slightly, making them easier to remove without breaking.
- Transfer to Wire Rack: Carefully transfer the muffins to a wire rack to cool completely. This allows air to circulate around the muffins, preventing sogginess and maintaining a tender, fluffy texture.
- Serve or Store for Later Enjoyment: Serve the muffins warm for the best texture and flavor, or allow them to cool fully before storing. They can be kept in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Enjoy them as a wholesome breakfast, a midday snack, or a quick on-the-go treat.
Notes
- Oat Flour Options: If you don’t have oat flour on hand, simply blend rolled oats in a food processor or high-speed blender until they reach a fine, powdery consistency. This homemade oat flour works perfectly in this recipe and keeps it naturally gluten-free.
- Milk Choices: Any milk—dairy, almond, oat, soy, or coconut—can be used. For a slightly richer flavor and tender crumb, buttermilk is a great alternative.
- Sweetener Variations: Maple syrup, honey, agave, or even coconut sugar all work well. Adjust sweetness according to your taste preferences.
- Add-Ins for Texture: Boost flavor and crunch by adding a small handful of chopped nuts like walnuts or pecans, or even some raisins. These add depth without changing baking time.
- Oats Texture: Rolled oats create a chewy, rustic bite, quick oats soften the muffins for a uniform crumb, and oat flour gives a tender, cake-like texture. Combining these elements ensures balanced texture and flavor.
Chef’s Secrets for Perfect Muffins
The key to these muffins’ perfect texture lies in gentle mixing.
Overmixing the batter develops gluten and can make muffins dense, so fold dry ingredients into the wet mixture just until combined.
Using both oat flour and rolled oats creates a balance of softness and chewiness, while the fresh diced apple adds moisture and natural sweetness.
Another tip is to measure your ingredients carefully—especially oats and flour—to maintain consistent results.
Finally, don’t skip the slight pre-baking rest in the pan; it helps the muffins firm up for easy removal.
Creative Serving Suggestions and Ideas
These apple oatmeal muffins are versatile enough for many occasions.
Enjoy them warm with a light spread of nut butter for breakfast, or pair with Greek yogurt and fresh berries for a protein-rich snack.
They’re also perfect for lunchboxes or as a quick on-the-go treat.
For a cozy twist, sprinkle a little cinnamon-sugar on top before baking, or serve with a drizzle of honey and a cup of tea for a comforting afternoon snack.
Smart Storage Tips for Freshness
To keep your muffins soft and flavorful, store them in an airtight container at room temperature for up to 2 days.
If you want to extend freshness, refrigerate for up to 5 days.
For long-term storage, wrap individual muffins tightly in plastic wrap or foil and freeze for up to 2 months—perfect for meal prep.
When ready to eat, thaw overnight in the fridge or warm gently in the microwave for a few seconds.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Using only oat flour and rolled oats keeps this recipe naturally gluten-free. Just ensure your oats are certified gluten-free if you have sensitivity.
2. Can I use a different fruit instead of apples?
Absolutely. Pears, peaches, or even berries work well. Adjust the amount based on moisture content; slightly firmer fruits should be diced smaller for even baking.
3. Can I make these muffins vegan?
Yes! Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use a plant-based milk. Maple syrup or agave can replace honey.
4. How can I make muffins sweeter without adding sugar?
You can increase the applesauce slightly or use naturally sweet fruits like ripe bananas or dried fruits. Spices like cinnamon or nutmeg also enhance natural sweetness.
5. Can I freeze these muffins and reheat them?
Definitely! Wrap individually or store in a freezer-safe container. Thaw overnight in the refrigerator or heat in the microwave for 20–30 seconds for a soft, freshly baked texture.
