Apple Oatmeal Muffins

Looking for an apple oatmeal muffins recipe? Try these apple cinnamon muffins made with apples, oats, and warm spices — breakfast on the go!

What You'll Need:

Ingredients:

• All-purpose flour
• Salt
• Baking powder
• Ground cinnamon
• Applesauce
• Butter
• Granulated Sugar
• Vanilla extract
• Egg
• Milk
• Apples
• Rolled oats 

Equipment:

• Mixing Bowl
• Muffin Tin
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons

How To Make Apple Oatmeal Muffins:

This recipe uses two mixing bowls, one for the dry and the other for the liquid ingredients (plus the oats and sugar).

The dry ingredients are mixed and set aside first. In a larger mixing bowl, the wet ingredients are whisked together. The dry ingredients are transferred to this bowl and mixed to combine; do not overmix.

Fold in the oats and apple pieces.

The batter is then spooned into the muffin tin, filling to the brim. Top with remaining oats, optional.

Muffins will bake for about 20 minutes or until the center is done (testing it by inserting a knife in the center and it comes out clean).

Let the muffins cool before eating. Transfer to a plate or a wire rack.

Optional add-ins for these muffins: chopped nuts, chocolate chips, or other fruits!

Pair these muffins with a delicious protein, such as hard-boiled eggs, Greek yogurt, or cottage cheese, for a well-balanced breakfast!

How to Store Apple Cinnamon Muffins:

Store muffins at room temperature, or in the refrigerator or freezer. Let the muffins cool completely before transferring to an airtight container or freezer-safe storage bag.

Store on the counter for up to a few days or refrigerate for up to a week. For longer storage time, keep in the freezer for up to 3 months.

Make sure to watch for any signs of mold or spoilage before consuming.

Variations:

For a gluten-free version, use gluten-free flour such as King Arthur's Measure for Measure in place of the all-purpose flour. Ensure that the rolled oats used are certified gluten-free, as some brands may have cross-contamination with gluten during their processing.

To make this vegan, use an egg replacer or flax eggs (made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water) in place of the eggs used in the recipe. Replace the milk and butter with non-dairy versions of your liking.

Other Recipes to Try:

Oatmeal Peach Crisp

Air Fryer Apples

Cinnamon Overnight Oats

Apple Walnut Muffins with Lavender Honey

Raspberry Lemon Muffins

Pumpkin Chocolate Chip Muffins

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