Apple Oatmeal Muffins for Delicious Fall Baking
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For a fall-inspired treat, you’ll love these Apple Oatmeal Muffins inspired by my favorite bake shop! They’re soft and tender, lightly sweetened naturally or with brown sugar, and are filled with irresistibly delicious warm autumn spices. Perfect for chilly fall mornings or healthier afternoon snacks.

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When fall leaves are fluttering from the trees, tea breaks or morning meals often include freshly baked, warm-from-the-oven muffins. This year, I longed for a lightly sweetened healthier apple muffin.
On the same day I was dreaming about fall muffins, I happened into William Sonoma and was immediately drawn to the fall baking display, of course. What caught my eye was a ready-made Apple Oatmeal Muffin mix. I didn’t buy the mix but the idea occupied my thoughts for the next few days until I experimented with flavor combinations and came up with one I loved.
I’ve now passed them around to dozens of people, even bringing them to a large family gathering. They were super popular and now I’m bringing this easy-to-make recipe to you, too!
Enjoy!

Ingredients You Will Need for Apple Oatmeal Muffins
Ingredient measurements are in the recipe card at the bottom of this post. Here’s what you need to make these delicious muffins!
- Fresh apple, shredded (peeled or unpeeled)
- All-purpose flour
- Old fashioned oats
- Sweetener: brown sugar or maple syrup and unsweetened applesauce
- Leaving: Baking powder and baking soda
- Spices: Ground cinnamon, nutmeg, ginger, and salt
- Melted butter, cooled
- Milk: Dairy or non-dairy both work well
- Large eggs
- Vanilla
Helpful Kitchen Tools
These easy Apple Oatmeal Muffins can be made using only a bowl and spoon, or you can also make them in a stand mixer, whichever is your preference.
In addition to a mixing bowl, whisk, and spatula, you will also need a standard 12-cup muffin tin. You will also need either muffin liners or cooking spray.

How to Make Apple Oatmeal Muffins
These apple muffins are easy to make and freeze well for quick morning meals or afternoon snacks.
Step-by-step instructions are in the recipe card below, but here is a brief overview of how simple they are to make!
- Preheat oven to 400°F and coat or line cups in a 12-muffin baking tin.
- Whisk together the flour, oats, brown sugar (if using maple syrup, add it with the wet ingredients), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- To the dry ingredients, add milk, butter, applesauce, eggs, vanilla (and maple syrup if using), stir to combine, and fold in the shredded apple.
- Divide evenly between the muffin cups, sprinkle brown sugar and dry oats over the top if desired.
- Bake for 15 to 20 minutes or until a tester inserted in the middle comes out mostly clean.
Apple Oatmeal Muffin FAQs
You can definitely use various apple varieties in this recipe. Tart apples like Granny Smith or sweet-tart apples like Honeycrisp are excellent choices as they provide a nice balance of flavor and texture. You can also use Fuji, Gala, or any other apple variety you prefer. I’m using Honeycrisp apples for a sweeter flavor.
I prefer rolled oats in this recipe for the best texture, but if quick-cook oats are what you have on hand, by all means use them!
Absolutely! You can use certified gluten-free oats and a gluten-free all-purpose flour blend to make these muffins gluten-free. Be sure to check all your other ingredients to ensure they are gluten-free as well.
Yes, you can substitute whole wheat flour for all-purpose flour if you prefer a heartier and healthier muffin. Just keep in mind that the texture and taste may be slightly different compared to using all-purpose flour.
To keep your apple oatmeal muffins fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to keep them for a more extended period, freeze them in an airtight container or a freezer bag for up to 3 months. Thaw at room temperature or in the microwave when you’re ready to enjoy.

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Apple Oatmeal Muffins
Equipment
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup old fashioned oats
- 1/2 cup brown sugar or 1/2 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup butter melted and cooled slightly
- 1/2 cup milk dairy or non-dairy
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup shredded apple about 3/4 of a large apple
Instructions
- Preheat oven to 400°F and prepare a 12-muffin baking tin with non-stick spray or line with paper baking cups, and set aside.
- In a large bowl, whisk together the flour, oats, brown sugar (if using maple syrup, add it with the wet ingredients), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Make a well in the middle of the dry flour mixture and add the milk, melted butter, applesauce, eggs, vanilla, and maple syrup if using). Stir until just moistened but without any dry flour streaks. Fold in the shredded apple.
- Spoon the batter into prepared muffin cups. If you want the muffins a bit sweater, as they are mildly sweet, sprinkle additional brown sugar and dry oats on top of each muffin.
- Bake for 15 to 20 minutes, depending on your oven. I begin checking at 15 minutes and mine are ready at about 16 minutes. Bake until the tops are golden brown and a toothpick inserted in the center comes out mostly clean.
Video

Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.