| | | |

Apple Oatmeal Muffins for Delicious Fall Baking

This post may contain affiliate links. Please read our disclosure policy.

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.

Side view of Apple Oatmeal Muffins in a white wire basket with tea

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

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!


Top side view closeup of just baked Apple Oatmeal Muffins in a muffin tin

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.

Top view of Apple Oatmeal Muffin batter in a white mixing bowl with spatula

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

Can I use any type of apple for these muffins?

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.

Can I use quick-cook oats instead of rolled oats?

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!

Can I make these muffins gluten-free?

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.

Can I use a different type of flour, like whole wheat flour?

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.

How should I store these muffins?

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.

Side view of Apple Oatmeal Muffin on a white plate with a pat of butter ready for eating.

More Recipes You’re Sure to Enjoy


If you are not already, you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!

To be among the first to be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.

Side view of Apple Oatmeal Muffins served with tea for morning meal

Apple Oatmeal Muffins

These Apple Oatmeal Muffins are soft and tender muffins, lightly sweetened naturally or with brown sugar, and filled with warm fall spices. Perfect for chilly autumn mornings or healthier afternoon snacks.
4.7 from 3 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 servings
Author: Stephanie Wilson


  • 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


  • 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.
    Top view of Apple Oatmeal Muffins batter in a white mixing bowl.
  • 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.
    Top view of Apple Oatmeal Muffins batter in a standard muffin tin ready for baking
  • 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.
    Top view of just baked Apple Oatmeal Muffins cooling in muffin tin


YouTube video


These muffins freeze exceptionally well. I often make a double batch and freeze in an air tight container.


Serving: 1g | Calories: 201kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 307mg | Fiber: 2g | Sugar: 10g

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

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Muffins
Cuisine: American
Keyword: apple muffins, apple oat muffins, apple oatmeal muffins, healthy muffins recipe
4.67 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating