Delicious and healthy apple oatmeal muffins recipe that the family is sure to love. Great grab & go breakfast, also perfect with your weekend coffee on the porch.
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).
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The resulting 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.
- 1 egg
- 1/3 cup low fat buttermilk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp Kosher salt
- 1 cup light brown sugar
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup old fashioned oats
- 1 cup Granny Smith apple roughly 1 large apple, peeled and diced
- 2 tbs soft butter
- 2 tbs light brown sugar
- 1/4 cup old fashioned oats
- Preheat oven to 350 degrees.
- 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 apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into 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 & serve.
More Yummy Oatmeal Muffins!
Pina Colada Oatmeal Muffins Recipe
Blueberry Banana Oatmeal Muffins
Sweet Potato Pie Oatmeal Muffins
Gluten-free Oatmeal Apple Muffins Recipe
Triple Chocolate Oatmeal Muffins Recipe
Karin says
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.
Toni says
I am trying to cook more on the weekend so I will definitely have to try this.
Simone says
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.
SallyJoJo says
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!!
SallyJoJo says
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.