These hearty and wholesome muffins have a subtle sweetness that makes them a delicious and nutritious breakfast option for kids and adults alike. A perfect fall flavor — any time of the year!
There are recipes that I get right on the first try — and then there are those that need a few rounds of testing, approvals from the family (including my variety-loving Hailey and my more-selective Kaitlyn).
These Apple Cinnamon Oat Muffins score high across the board, and that’s good, because it means that I can make a big batch for nibbling on all week, or put some away in the freezer to heat and eat at any time.
These muffins are a perfect make-on-Sunday-eat-all-week option for several reasons. First of all, they are a wholesome breakfast choice. Loaded with oats, freshly grated apple and cinnamon, the muffins make for a nutritious, low sugar start to the day.
They do take a little prep work, but by using your food processor to turn the oats into flour and grate the apple (both tasks that kids love to help with- loud noises!), it really is quite simple.
Now let me blow your mind real quick.
I made these muffins multiple times and was so frustrated because they kept sticking to the liners. After some research (a natural baker I am not), I found out why. Most healthy muffins will stick to liners because they do not have enough grease in them to make them slide out. Unless your muffin or cupcake has a decent amount of oil/lard/etc, it will stick.
…don’t tell me if you already knew that.
Solve this easily by giving your liners a quick (and light) spray of oil. I prefer this coconut oil option:
Success!
Here are a few other products you might find helfpul if you’re making these:
- 6-cup muffin pan
- 12-cup muffin pan
- silicone muffin pan (no oil needed, and these make mini-muffins!)
- cooling rack
Back to the muffins. Healthy is great, but they have to taste good too, right? Absolutely. By combining oats with bread flour, the texture is hearty yet soft.
Coconut sugar (which does not taste like coconut to me) is an unrefined alternative to brown sugar that offer its subtle sweetness that is not overpowering.
So welcome fall by baking up a batch for a cozy Saturday breakfast or to have on hand for breakfast all week!
[Tweet “Make a batch of these delicious cinnamon apple oat muffins to heat and eat for a taste of fall, any time of the year! from @ahealthyslice!”]
Apple Cinnamon Oat Muffins
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 muffins 1x
Description
The hearty and wholesome muffins have a subtle sweetness that makes them a delicious breakfast option for kids and adults alike as the temperatures start to drop.
Ingredients
- 1 2/3 cup quick oats
- 1 cup all purpose flour
- 3/4 cup coconut sugar (can sub light brown sugar if you prefer)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup low fat buttermilk
- 1 1/2 cup peeled, grated apples (about 2 medium apples- I used gala)
Instructions
- Preheat oven to 400 degrees.
- Place oats in a food processor. Pulse 5-6 times until oats resemble a coarse flour.
- Put oat flour in a large mixing bowl and add flour, cinnamon, baking soda, baking powder and salt. Mix thoroughly until well combined.
- In a separate bowl, beat eggs then incorporate buttermilk, sugar and vanilla. Whisk to combine then stir in grated apple.
- Add wet ingredients to dry ingredients and mix thoroughly.
- Spoon batter into liners (about 3 Tbsp of batter per cup). If desired, sprinkle sugar on top of each muffin for aesthetic appeal.
- Bake at 400 degrees for 18-20 minutes until muffins spring back slightly when touched and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on a wire rack
- Eat within 2 days (when stored in an airtight container) or freeze cooled muffins and pull on out to reheat whenever you need a quick and hearty breakfast.
Notes
You’ll want to peel the apples before grating, and then drain any extra juice.
This recipe results in muffins that don’t have a lot of rise. Prefer a more peaked top? Add an additional 1/4-1/2 cup of flour.
If you make them, let me know what you think! Tag me in your pictures on instagram or facebook because nothing makes me happier than seeing other people enjoying my recipes.
What is your favorite muffin variety?
Heather @Lunging Through Life says
Love the combination of apple and cinnamon! I make ones similar to these and we all love them! I top them with a little struesal type topping (oats and cinnamon) on top and it’s delicious!
Heather says
Oh these look perfect for Fall! My little one and I are just getting into baking together.
Fiona MacDonald says
These look amazing! My son is on a huge muffin kick right now and this came at the perfect time!
sherry says
I was wondering what to do with the “leftover” buttermilk I had in the frig. These muffins will do the trick. They look delicious!
Brittany Dixon says
Put it in scrambled eggs- seriously! We have lately and it works!
Liz T says
great tip on how to get muffins not to stick- I didn’t know that was why they so often stuck! These looks good, I’ll have to try them on my picky 2.5 yr old.
Valerie says
I never use liners for my muffins. I just spray the pan, and the muffins don’t create extra garbage with the liners. My husband takes the muffins to-go in the car, and doesn’t have to peel the liners etc. He can just eat and enjoy! After spraying the pan before putting the batter into the muffin tin, clean up really isn’t that tough. The dishwasher usually takes care of it!
Nadia North says
This recipe looks fabulous! My son loves apples and cinnamon AND baking, so we are going to have to try this soon. It reminds me of a recipe I used to make with my mom when I was little that I called “Applesauce Muffins”. Thanks for sharing!
Erin says
Hi Brittany, this is a delicious recipe. btw I love cinnamon, it can be great addition to both sweet and salty culinary creations… Erin
Tracy says
Do you think I could reduce the buttermilk and use maple syrup as the sweetener instead of sugar? Thanks!
Brittany Dixon says
I haven’t tried that so I couldn’t say, but I do think the maple syrup flavor would pair lovely with this muffin! Let me know if you try it!
Katerina says
I just made these muffins. They’re in the oven right now… I got a bit confused…you mentioned sugar in the dry ingredients and then in the wet as well. I just put the sugar in the dry ingredients. Also you mentioned bread flour in the instructions but all purpose flour in the list of ingredients. I used all purpose flour. They look and smell so good, we’ll see how they come out.
Brittany Dixon says
Thank you for the feedback! I’ll fix it right now. Please let me know how they turn out for you!
Katerina says
Amazing!!! Although I made a lot of substitutions… I increased the flour a bit, instead of coconut sugar I used 1/2 cup light brown sugar and 1/4 cup honey and instead of 1+1/2 cup grated apples I grated one large apple and added 1/2 cup unsweetened applesauce. Also added nutmeg and walnuts. I’ll definitely make these again and I’ve been asked for the recipe already.
Sienna Williams says
This recipe is a must-try! Apple and oatmeal go hand in hand. What a superb yummy breakfast meal prep for the whole family! My kiddo, who usually doesn’t even care for apple cinnamon things, loved them too.
Pat Davidson says
Where is the nutrition info?
Brittany Dixon says
I have not calculated it for this recipe. I will put it on my project list though!
Audrey Pirtle says
Has the nutrition info been calculated? Any idea how many calories are in one muffin?
Brittany Dixon says
The nutritional info has not been calculated for these, but I’m so glad you enjoyed them!
Reena says
What if I don’t have buttermilk?
Brittany Dixon says
You can use regular milk, too 🙂