A healthy apple oatmeal muffins recipe that the family is sure to love. Great grab and go breakfast, school snack, or perfect with your weekend coffee on the porch.
These moist and delicious oatmeal apple muffins with cinnamon streusel topping are a personal favorite of mine. The lightly spiced apple flavor in these apple cinnamon oatmeal muffins is of course a favorite year round, but the recipe is especially appropriate for fall.
A neglected Granny Smith apple on the counter, led to the making of this Apple Oatmeal Muffins Recipe. As I diced it up I thought about the yumminess of apples with brown sugar and butter, and decided the classic flavors would be just the thing for some oatmeal muffins (we all know I'm a big fan of oatmeal in baking recipes).
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The resulting apple oat muffins recipe yielded 11 medium sized apple oatmeal muffins, and would probably make about 6 jumbos. Despite using just 1 Granny Smith apple, due to the small batter batch there are plenty of diced apple pieces in each muffin. I prefer the smaller batch size, since I don't really need a lot of muffins hanging around. If you would rather not use chopped apple, grated apples or even a ½ cup of unsweetened applesauce will blend into the muffins easily
If you want to add more flavors to the apple cinnamon oatmeal muffins, here are a few suggestions to mix into the muffin batter. After all the goal is the make the best apple muffins for your family's taste.
- chopped walnuts
- raisins or dried cranberries
- chopped dates
- caramel chips
- add some fiber with flax or chia seeds
Storing the Muffins
Allow the apple cinnamon muffins to cool completely, then wrap snugly with plastic wrap or seal in an airtight container. They will last 1-2 days on the counter or 5-6 in the refrigerator. Freeze for up to 3 months.
Yes, that is possible. Change for the butter for coconut oil and the buttermilk for coconut milk, almond milk or oat milk and add a teaspoon of vinegar. The flax egg substitute would be one tablespoon of ground flaxseed and three tablespoons of water or apple juice (allow the mixture to rest 4-5 minutes before adding to the muffin batter.
Yes, with an adjustment to baking time. The smaller apple cinnamon oatmeal muffins will take roughly 40% less time to cook through. Apply the crumb topping after about 7 minutes then bake 4-6 more minutes until a pick pulls clean from muffin center.
If you want gluten free try my Gluten-free Oatmeal Apple Muffins Recipe. Either of these or my Apple Cinnamon Scones will go great with your morning coffee or a nice glass of hot spiced apple cider.
Apple Oatmeal Muffins Recipe
- 1 egg
- ⅓ cup low fat buttermilk
- ¼ cup melted butter or melted coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon Kosher salt
- 1 cup light brown sugar
- ½ cup all purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup old fashioned rolled oats or ¾ cup oat flour
- 1 cup Granny Smith apple roughly 1 large apple, peeled and diced (Pink Lady or Honeycrisp are other good apple choices)
- 2 tablespoon soft butter
- 2 tablespoon light brown sugar
- ¼ cup old fashioned oats
- Preheat oven to 350 degrees. Line muffin tin with silicone or paper cups or coat inside of muffin cups with Crisco or cooking spray.
- Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
- Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
- Add the oats and chopped apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon batter into lined muffin cups. Fill almost full.
- Place in oven to bake for ten minutes. In the meantime, mix together topping ingredients.
- After the ten minutes, spoon topping onto muffins.
- Bake for 12 more minutes, then remove to cool for a few minutes before placing the muffins on a wire rack to finish cooling.
More Yummy Oatmeal Muffins Recipes!
Here are a few more delicious and soluble fiber rich oatmeal muffin recipes for you to make.
Pina Colada Oatmeal Muffins Recipe
Blueberry Banana Oatmeal Muffins
I just made these and they are delicious! Thanks for the great recipe. This is sure to become one of my go-to recipes for Fall.
Robin Gagnon says
Thanks. I'm glad you liked them.
My whole family loved these delicious muffins.
This recipe looks amazing! Great way to get fiber and healthy yummies in both mine and my 1year old's tummies. I followed your recipe to a T, and my muffins just collapsed, and they aren't even cooked all the way through 🙁 What did I do wrong??
Robin Gagnon says
You probably didn't do anything wrong. A few things could cause that. Your oven may bake at a lower temperature than mine. Baking soda/powder could be old. The topping does cave in the centers a little, but the muffins should have set up enough after 10 minutes, at least mine were.
If you decide to give it another try, wait a few more minutes to add topping, and check the muffins with a toothpick before cooling them. If it pulls out with any uncooked batter, pop them in for 3-4 more minutes & check again.
Thanks for posting these were great! My only issue is that the topping didn't stick, kind of messy to eat, but worth every bite. It was almost like a baked oatmeal. Just delicious!!
AND I used my spiralizer on the apple and it worked great. So quick and easy, used my kitchen scissors to cut a little more and it worked great. 🙂
Robin Gagnon says
Great idea to use a spiralizer on the apples. I really only started using one regularly a few months ago (before I made this recipe).
Robin Gagnon says
The only thing I can think of is to put the topping on the muffins a little earlier during the baking. Mine adhered well, but baking can be effected by so many factors.
Made these a few weeks ago and now my husband begs for them every few days!! Delicious!!!