My Healthy Apple Oatmeal Muffins are made with rolled oats and sweet apples, and brown sugar for that extra depth of flavor. These oatmeal apple muffins are delicious fresh from the oven and make a great grab-and-go breakfast on busy week day mornings.
Healthy Apple Oatmeal Muffins
I love making these Healthy Apple Oatmeal Muffins for my kids, after all who doesn’t love cake for breakfast. The addition of fresh apple and rolled oats make this a healthy high fiber breakfast muffin.
Muffins are great for breakfast, baked fresh in the morning, and hot from the oven, they are the perfect start to the day. Or I sometimes bake ahead the night before if I anticipate a hectic morning ahead.
These Easy Breakfast Muffins are also great to bake & freeze. They defrost quickly in the microwave for a quick after school snack.
I’ll also bake these Oatmeal Apple Muffins to take with us if we’re going on a road trip, or sporting event across the state, so they can have a healthy, filling and nutritious snack while we’re on the go!
How to make Apple Oatmeal Muffins
- To begin, gather all ingredients, and measure them out, to ensure you have everything you need to complete the recipe.
- Next, combine the buttermilk, oats, eggs, sugar and any optional flavor additions you are using in a large mixing bowl.
- Separately, combine the flour, baking soda, baking powder and salt together and sift.
- Preheat oven to 375 degrees F.
- Grease a 12-muffin tin or use muffin liners.
- Fold dry sifted ingredients gently into wet ingredients until just combined.
- Fill muffin tins and bake 25-30 minutes or until golden brown. (I use a muffin batter scoop, to get an easy, even distribution!)
- Once baked, loosen from pan immediately and set aside to cool on a wire cooling rack.
Apple Oatmeal Muffins recipe ingredients
- BUTTERMILK: I use buttermilk in the muffin batter as it adds a touch of acidity to balance out the sweet flavors.
- OATS: Use old-fashioned rolled oats as they add great texture to the muffins.
- EGG: I use 2 large eggs in this cake batter.
- SUGAR: I use brown sugar as it has a great flavor that works with the apples.
- APPLE: I use an unpeeled medium apple, grated in the muffin cake batter. You can use any variety of sweet eating apple.
- FLOUR: I use all purpose flour in these muffins.
- BAKING POWDER & BAKING SODA: are both used in this recipe to help the muffins rise.
- SALT: I add a little salt to the muffin batter as it helps balance out all the sweet flavors.
- Add extra fresh fruit to the mix, try 1 cup of fresh berries.
- Or how about 2/3 cup dried fruits, like sultanas, raisins or cranberries.
- Nuts make a great addition to a muffin, try adding ½ cup chopped nuts, like walnuts or pecans.
- Stir through some seeds like sunflower or pumpkin seeds.
- A hint of spice works a treat with muffins, try adding 1 teaspoon of ground cinnamon or ginger, or a pinch of nutmeg.
- You can easily grease the muffin tray with butter, but I prefer to use paper muffin liners. This makes getting the muffins out of the tray a whole lot easier.
- I prefer to grate rather than chop the apples as it distributes more evenly through the muffin batter.
- Don’t over mix the muffin batter or you can end up with tough muffins.
- I use a muffin batter scoop, to get an easy, even distribution of the muffin batter into each of the cups.
- This recipe is easy to double up if you are feeding a crowd. I like to to do this and enjoy some fresh, freezing the rest for a quick and easy snack another day.
- To make Gluten Free Apple Oatmeal Muffins swap the all purpose flour for gluten free all purpose flour and ensure the rolled oats and baking powder you are using are also gluten free.
No, there is no need to peel the apples as you are grating them.
Once baked and cooled, store in an airtight container on the counter top for 3-4 days.
Yes, absolutely. Once baked, allow to cool completely, place in an airtight container and store in the freezer for up to 3 months. Defrost them individually for a quick and easy snack.
Try some of my favorite muffin recipes here at When is Dinner:
- Butter Pecan Ice Cream Muffins
- Banana Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Chunky Monkey Muffins
- Strawberry Muffins
- Vanilla Bean Ice Cream Muffins
- Double Chocolate Chip Muffins
- Peanut Butter Banana Oat Muffins
- 2 cups buttermilk
- 1 cup old-fashioned rolled oats
- 2 large eggs
- 1/3 cup packed brown sugar
- 1 unpeeled medium apple, grated
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- Optional flavor additions: 1 cup fresh berries; 2/3 cup dried fruit, ½ cup chopped nuts
In a large bowl, combine buttermilk, oats, eggs, sugar and optional flavor additions.
Combine flour, baking soda, baking powder and salt. Sift.
Preheat oven to 375 degrees F. Grease a 12-muffin tin or use muffin liners. Fold dry sifted ingredients gently into wet ingredients until just combined.
Fill muffin tins and bake 25-30 minutes or until golden brown. Loosen from pan immediately and allow to cool on a cooling rack.
These may be frozen and defrosted individually later for snacks.
Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 428mgCarbohydrates: 36gFiber: 3gSugar: 15gProtein: 7g
These are a few items I find helpful in my own kitchen, when preparing this Healthy Apple Oatmeal Muffins Recipe:
OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/YellowWilton Recipe Right Nonstick 12-Cup Regular Muffin PanWilton 2103-1112 Scoop-It Batter Spoons, Set of 3Arm & Hammer Pure Baking Soda Shaker – 12 OzClabber Girl Baking Powder, 8.1 oz.
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