Apple cinnamon oatmeal muffins are moist muffins packed with good-for-you ingredients like whole wheat flour, Greek yogurt, and apple. The muffins make a great on-the-go breakfast.
Oatmeal muffins make a great portable breakfast. And these are no ordinary oatmeal muffins!
These apple cinnamon oatmeal muffins. And they are delicious!
The muffins are based on my popular maple brown sugar oatmeal muffins. They’re sweet and are hearty but aren’t dense and heavy.
The muffins are packed with good-for-you ingredients like oats, whole wheat, flour, Greek yogurt, and apple. They make a great on-the-go breakfast or quick snack.
Ingredients and substitutions
- Oats: I’ve only used rolled oats in these muffins. However, I’ve heard from several people who have used quick oats in my maple brown sugar oatmeal muffins.
- Milk: Any milk from skim to whole milk will work.
- Greek yogurt: I use plain nonfat Greek yogurt but 2% or whole milk yogurt will also work.
- Oil: A neutral oil like vegetable or canola works well.
- Eggs
- Brown sugar: The muffins are fairly sweet. If you prefer muffins that aren’t as sweet, feel free to reduce the amount of brown sugar further.
- Whole wheat flour: To properly measure, weigh or sift or stir to break up the flour. Lightly spoon into the measuring cup without packing and level. Too much flour will give you dense or dry muffins.
- Baking powder
- Ground cinnamon
- Baking soda
- Salt
- Baking apple: I like to use Granny Smith apple, but Honey Crisp, Pink Lady, and other types of baking apple also work well.
How to make apple cinnamon oatmeal muffins
Combine the oats and milk in a large bowl.
Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
Add the diced apple.
Stir in the apple just until incorporated.
Divide the batter between the prepared muffin tins. Sprinkle sugar over batter, if using.
Bake for 5 minutes. Lower the oven temperature to 375F.
Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
Let the muffins cool in the tin for 5 minutes. Remove to wire rack to finish cooling.
How long will the muffins keep?
The muffins will keep for 3-4 days when stored in an airtight container at room temperature.
Can you freeze the muffins?
You can! The muffins freeze well.
To freeze the muffins, let them cool to room temperature on a wire cooling rack. Once at room temperature, place the muffins in a resealable freezer-safe container.
The muffins will keep in the freezer for 1-2 months.
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Apple Cinnamon Oatmeal Muffins
Equipment
- Muffin tin
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- 1/3 cup plain Greek yogurt
- 1/4 cup honey
- 1/3 cup oil
- 1/2 – 2/3 cup light brown sugar packed, depending on desired sweetness
- 2 large eggs lightly beaten
- 1 ½ cups whole wheat flour properly measured
- 1 teaspoon baking powder
- 1 ½ – 2 teaspoons ground cinnamon depending on desired spice level
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup peeled and diced baking apple
- Sparkling or raw sugar optional
Instructions
- Preheat the oven to 400 F. Grease or line 18 standard-sized muffin tin cups with paper liners.
- Combine the oats and milk in a large bowl.
- Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
- Stir in the apple just until incorporated.
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 5 minutes.
- Without opening the oven door or removing the muffins, lower the oven temperature to 375F.
- Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Oats: I’ve only used rolled oats in these muffins. However, I’ve heard from several people who have used quick oats in my maple brown sugar oatmeal muffins.
- Milk: Any milk from skim to whole milk will work.
- Greek yogurt: I use plain nonfat Greek yogurt but 2% or whole milk yogurt will also work.
- Oil: A neutral oil like vegetable or canola works well.
- Brown sugar: The muffins are fairly sweet. If you prefer muffins that aren’t as sweet, feel free to reduce the amount of brown sugar further.
- Whole wheat flour: To properly measure, weigh or sift or stir to break up the flour. Lightly spoon into the measuring cup without packing and level. Too much flour will give you dense or dry muffins.
- Baking apple: I like to use Granny Smith apple, but Honey Crisp, Pink Lady, and other types of baking apple also work well.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Cassandra says
This recipe is great. Your instructions are detailed and thorough. As a result, I was able to successfully make them. The muffins taste moist and flavorful! I am looking forward to trying more of your recipes. Thank you!
Kate says
Thank you! I hope you find more recipes that you like!
karen cote says
Great recipe!
Kate says
Thank you!