oatmeal apple muffins recipe

Written ByJenny Smyth Posted on
oatmeal apple muffins recipe
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The Best oatmeal apple muffins recipe

I’ve been making oatmeal apple muffins for my family for years, and they’re always a hit. My kids love them because they’re sweet and tender, and I love them because they’re a great way to get some fiber and whole grains into their diet.

The recipe is easy to make and requires just a few ingredients, but it’s the perfect treat for any occasion. Whether you’re looking for a healthy breakfast option or a delicious snack for your kids’ lunchboxes, these muffins are a great choice.

Plus, they freeze beautifully, so you can make a batch on the weekend and enjoy them throughout the week. I like to think of these muffins as a hug in a bowl – warm, comforting, and full of good stuff to keep you going throughout the day.

Oatmeal Apple Muffins

Oatmeal Apple Muffins

4.7 from 548 votes

These hearty oatmeal apple muffins combine the wholesome goodness of oats with sweet, tender apple pieces. Perfect for a quick breakfast or a healthy snack, they are moist, flavorful, and easy to make.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Muffins

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup finely chopped apple (about 1 medium apple)

For the Topping (optional)

2 tablespoons rolled oats
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
3In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
4Whisk until evenly mixed.
5In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
6Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
7Gently fold in the chopped apple until evenly distributed.
8The batter will be thick.
9Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
10If using the topping, mix the oats, brown sugar, and cinnamon in a small bowl and sprinkle over the batter.
11Bake for 18 to 20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
12Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Mixing bowls
Whisk
Muffin tin
Paper liners or non-stick spray
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 15mg🧂Sodium: 200mg🌾Total Carbs: 27g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 4g

📝Notes

For a healthier version, substitute half the all-purpose flour with whole wheat flour. You can also add 1/2 cup of chopped walnuts or raisins for extra texture.

Watch Video Of How Oatmeal Apple Muffins Works

These oatmeal apple muffins are perfect for any occasion – whether you’re looking for a healthy breakfast option or a delicious snack for your kids’ lunchboxes.

They freeze beautifully and can be reheated in the microwave or oven when you’re ready to serve them up.

One of my favorite things about this recipe is that it’s so versatile – you can customize it with different types of fruit or even add some chopped nuts or seeds for extra texture and flavor.

❓ Frequently Asked Questions About Oatmeal Apple Muffins

1. Can I use quick oats instead of rolled oats?

Yes, you can use quick oats in this recipe. The texture will be slightly softer because quick oats are more finely chopped. Rolled oats give a chewier texture but both work well.

2. Can I substitute the oil with applesauce?

You can replace half the oil with unsweetened applesauce to reduce fat. Using all applesauce may make the muffins a bit denser. I recommend using half oil and half applesauce for the best texture.

3. How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds.

4. Can I add nuts or raisins?

Absolutely. Fold in 1/2 cup of chopped walnuts, pecans, or raisins into the batter before baking. This adds extra crunch and flavor. Just be careful not to overmix.

5. Why did my muffins turn out dry?

Dry muffins usually come from overbaking or overmixing the batter. Check for doneness at the 18 minute mark by inserting a toothpick into the center. If it comes out with a few moist crumbs, they are done. Also make sure you are using enough apple and buttermilk.

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