Apple Oatmeal Muffins Recipe

A wire basket with seven apple oatmeal muffins topped with oats sits on a cloth napkin, with a ceramic cup, pitcher, white flowers, and apples in the background on a white table.

Apple Oatmeal Muffins Recipe

Moist, tender, and warmly spiced, these Apple Oatmeal Muffins are a wholesome treat for breakfast, snacks, or lunchboxes. Filled with fresh apples and hearty oats, they’re quick to make and freezer-friendly.

Prep Time10

Cook Time18

Total Time28

Servings: servings

Calories: 201kcal

Author: Stephanie Wilson

Ingredients

1 ¼ cup all-purpose flour
1 cup old fashioned oats
3 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup butter melted and cooled slightly
½ cup brown sugar or ½ cup maple syrup
½ cup milk dairy or non-dairy
½ cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla
1 cup shredded apple about 1 large apple

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Instructions

Preheat oven to 350°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, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a separate bowl, whisk the melted butter (or maple syrup), brown sugar, applesauce, eggs, and vanilla. Mix in the dry ingredients just until 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 sweeter, sprinkle additional brown sugar and dry oats on top of each muffin.
Bake for 18 to 20 minutes, depending on your oven. Bake until the tops are golden brown and a toothpick inserted in the center comes out mostly clean.

Notes

Apple choice matters: Firm, sweet-tart apples like Honeycrisp or Pink Lady hold their shape and provide the best flavor balance.
Oats: Old-fashioned rolled oats are ideal for texture, but quick oats will work in a pinch. Avoid using steel-cut oats unless pre-cooked.
Dairy-free option: Replace milk with almond, oat, or soy milk for a dairy-free version.
Gluten-free option: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
Mix-ins: For extra flavor and crunch, add up to ½ cup of chopped nuts, raisins, or dried cranberries.
Storage: Store in an airtight container at room temperature for 2–3 days, refrigerate for up to 5 days, or freeze up to 3 months. Thaw at room temperature or warm briefly before serving.

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