These Apple Cinnamon Oatmeal Muffins are the perfect way to start your day. With chunks of real apple, they are moist and fluffy and have a delicious cinnamon apple flavor.
If you like this recipe, make my Chocolate Chip Oatmeal Banana Bread next!
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I like to grab one of these oatmeal apple muffins straight out of the oven. They are so good and go perfectly with a cup of Homemade Iced Coffee! 🙂
For more easy apple recipes, check out Pumpkin Apple Muffins and two-ingredient Cinnamon Roll Apple Cobbler.
Jump to:
- Why this recipe works
- Ingredients you'll need
- How to make oat flour
- How to make oatmeal apple muffins
- Substitutions
- Variations
- Storage Tips
- Tip
- Expert Tips
- Recipe FAQs
- What readers are saying about this apple oatmeal muffin recipe:
- Reader Review
- More easy recipes
- Apple Cinnamon Oatmeal Muffins
- About Jeri Walker
- Comments
Why this recipe works
- Easy to make using minimal ingredients.
- Ready in 30 minutes.
- They are low in sugar and gluten-free.
- Perfect for a quick breakfast or after-school snack.
Ingredients you'll need
These apple cinnamon muffins with oat flour are made with simple ingredients that are easy to find at any grocery store.
- Rolled oats or quick-cooking oats.
- Oat flour. Oat flour is a gluten-free alternative to all-purpose flour. You can buy oat flour at the store, but it is much cheaper to make it at home (see below for how to do it).
- Almond flour.
- Truvia, or your favorite sweetener.
- Baking powder.
- Baking soda.
- Seasoning: Cinnamon, ground cloves, and salt.
- Large eggs.
- Almond milk.
- Applesauce.
- Apple.
- Vanilla extract.
See the printable recipe card below for a complete list of ingredients and quantities.
How to make oat flour
Add 1 cup of rolled oats to a food processor and pulse until the oats are ground into a fine powder/flour consistency. One cup of rolled oats will equal ¾ cup of oat flour. I like to make extra and keep it in the pantry in a glass jar to have it ready when I want to use it.
If you do not have a food processor, you can grind the oats in a blender or use a mortar and pestle.
How to make oatmeal apple muffins
These oatmeal apple muffins are easy to make. Read the instructions or watch the video below.
- Preheat your oven to 375 degrees F. Line a muffin tin with 12 muffin liners, or spray with vegetable oil baking spray.
- Whisk rolled oats, oat flour, almond flour, Truvia, baking powder, baking soda, cinnamon, ground cloves, and salt in a large bowl. Make a well in the center. Set aside.
- Mix the eggs, almond milk, apple sauce, shredded apple, and vanilla extract in a medium bowl. Mix until the ingredients are combined.
- Add wet ingredients to dry ingredients and mix until just moistened.
- Spoon muffin batter evenly between the cups in a muffin pan until they are almost full. I like to use an ice cream scoop; it is the perfect size. 🙂
- Bake for 18-20 minutes or until the muffins are golden brown on top. Test if they are done by inserting a wooden toothpick in the center; the muffins are ready if it comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These muffins are best enjoyed straight out of the oven. Drizzle them with peanut butter and honey, Low-Sugar Strawberry Freezer Jam, or Low Sugar Raspberry Rhubarb Jam.
Substitutions
- Unsweetened applesauce: Use unsweetened apple puree instead.
- Rolled oats: If you don't have rolled oats (quick oats or old-fashioned oats), you can use steel-cut oats.
- Almond flour: Use whole wheat flour or all-purpose flour instead.
- Truvia: Use your favorite sugar or sweetener. If you use brown sugar, coconut sugar, or maple syrup, increase the amount to ½ cup.
- Almond milk: Use unsweetened coconut milk, oat milk, or regular milk.
- Apples: You can use any kind of apples you have on hand. My favorite kind is a Granny Smith apple, but you can use Gala, Honey Crisp, Pink Lady, Golden Delicious, or McIntosh apples.
Variations
You can easily customize these low-calorie apple oatmeal muffins. Here are a few variations:
- Add in chopped walnuts, pecans, shredded coconut, raisins, or dried cranberries.
- Add a little bit of spice with ground nutmeg.
- Add sunflower seeds, pumpkin seeds, chia seeds, or hemp hearts.
- Make these muffins vegan by using a flax egg instead of regular eggs.
- Use chopped apple instead of shredded apples for delicious muffins with chunks of fresh apples in each bite.
Storage Tips
Room temperature: Store leftover muffins in an airtight container for 2-4 days. Place a paper towel on the bottom of the container to absorb any excess moisture.
Freezer: Wrap each muffin individually in plastic wrap and place in a Ziploc bag. Freeze for up to 2 months. To reheat, thaw at room temperature or reheat in the microwave.
Tip
These healthy apple muffins are great for lunches. Take one out of the freezer in the morning and pop it in a lunch box, and by noon, the muffins are thawed and ready to eat.
Expert Tips
- Cut the apple in chunks instead of shredding it for chunks of apple in every muffin.
- Don't overmix the batter - this can make the muffins tough.
- Don't overbake the muffins - they should be slightly golden brown when they're done.
- Let them cool for a few minutes before eating them so you don't burn your mouth!
- Make a double batch because they will disappear fast.
Recipe FAQs
Yes, oatmeal muffins can be frozen. Let them cool completely before freezing in an airtight container or bag. They will keep for up to 2 months.
Each oatmeal apple muffin has 143 calories.
What readers are saying about this apple oatmeal muffin recipe:
Reader Review
"Great recipe. Can't wait to dig into the next "BATCH"!
- Rod
⭐⭐⭐⭐⭐
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- Jeri
Apple Cinnamon Oatmeal Muffins
Equipment
- Muffin pan
- Muffin cups
- Measuring cups and spoons
- Whisk
Ingredients
- 1 cup Rolled Oats
- 1 cup Oat Flour
- 1 cup Almond Flour
- ¼ cup Truvia or your favorite sweetener
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅛ teaspoon ground cloves
- 2 large eggs beaten
- ¾ cup almond milk unsweetened
- ½ cup apple sauce unsweetened
- 1 large apple peeled and grated
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 muffin liners, or spray with cooking spray.
- Whisk together rolled oats, oat flour, almond flour, Truvia, baking powder, baking soda, cinnamon, ground cloves, and salt in a large bowl. Make a well in the center. Set aside.
- Mix the eggs, almond milk, applesauce, shredded apple, and vanilla extract in a medium bowl. Mix until the ingredients are combined.
- Add wet batter to dry ingredients and mix until just moistened.
- Divide muffin batter evenly between the 12 muffin cups, until they are almost full.
- Bake for 18-20 minutes, or until the muffins are golden brown on top, and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- These muffins are best enjoyed warm, straight out of the oven.
Video
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Notes
- Don't overmix the batter - this can make the muffins tough.
- Don't overbake the muffins - they should be golden brown when they're done.
- Let them cool for a few minutes before eating them so you don't burn your mouth!
- Make a double batch because they will disappear fast.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Tina says
I was looking for a way to use up some packets of instant oatmeal that my kids are not a fan of, apple cinnamon. This was great. I put 3 packets of the instant apple cinnamon oatmeal into a blender cup to create the oat flour. it was a little more than a cup, so I shortened the almond flour by the difference. I didn't even have applesauce, bad mommy, but blended a whole apple up with the eggs and milk to make the difference. I still used another apple to shred. The mixture was quite thick. Not sure if one apple was enough moisture as a half cup of applesauce had me added a 1/4 cup of oil. The result was too much moisture because my muffins didn't quite rise as well as the should have, but the win after cooking for 22 mins was a crisp oatmeal cookie on top of a moist flavorful apple cinnamon muffin. I'm a fan. Thank you fir helping me use up my oatmeal packets!
Jeri Walker says
Hi Tina! I'm so glad you found a way to use up those oatmeal packets! The crispy oatmeal cookie top you ended up with sounds delicious! Thanks for sharing your substitutions - especially the clever idea of blending whole apple with the wet ingredients. This kind of detailed feedback about swaps and results is super helpful for other bakers trying to work with what they have on hand!
Jeri says
Thanks, Dad! I'm glad you liked them! 🙂
Rod says
Great Recipe, Cant wait to dig into the next "BATCH"
Jeri says
I'm glad you liked them! 🙂
nancy says
great easy recipe that came out perfectly .thanks for the easy instructions