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Apple Cinnamon Oat Muffins

  • Author: Brittany Dixon
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 muffins 1x


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.



  • 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)


  1. Preheat oven to 400 degrees.
  2. Place oats in a food processor. Pulse 5-6 times until oats resemble a coarse flour.
  3. Put oat flour in a large mixing bowl and add flour, cinnamon, baking soda, baking powder and salt. Mix thoroughly until well combined.
  4. In a separate bowl, beat eggs then incorporate buttermilk, sugar and vanilla. Whisk to combine then stir in grated apple.
  5. Add wet ingredients to dry ingredients and mix thoroughly.
  6. Spoon batter into liners (about 3 Tbsp of batter per cup). If desired, sprinkle sugar on top of each muffin for aesthetic appeal.
  7. 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.
  8. Remove from oven and let cool on a wire rack
  9. 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.


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.