These Healthy Apple Oat Muffins are spiced with cinnamon and oh so cozy! This recipe is made with healthy ingredients and no refined sugar!
I love a good muffin and one flavoured with cinnamon-y apples that’s actually good for you? Sign me up!
I have always looked for ways to make our favourite treats a bit healthier for us. Using wholesome ingredients and avoiding refined sugar wherever possible is a goal of ours and something we try to do as much as possible.
Don’t get me wrong, there are plenty of treats on this blog that don’t follow these rules! I think there is nothing wrong with indulging in a sugary treat from time to time.
Having said that, my hubby’s love of sweet treats and muffins, particularly, has prompted me to come up with healthier versions over the years. I have posted quite a few of those “healthified” muffin recipes on here including Healthy Double Chocolate Banana Muffins, Healthy Blueberry Banana Muffins and Chocolate Chip Zucchini Muffins. There are plenty more too. Just search “healthy muffins” in the search bar on my site and you’ll see! These Healthy Apple Oat Muffins use the same base recipe as the muffins listed above, with some modifications of course.
We are smack dab in the middle of fall and bursting with apples here! We are always stocked on apples year round, though, so this recipe has come into play in every season! Apples and cinnamon are a classic duo and the addition of oats is a combo I love!
What you need to make Healthy Apple Oat Muffins
Although the recipe is not vegan as listed, I have included some easy swaps to make these vegan-friendly!
To make these muffins, you will need:
- eggs (substitute flax eggs instead for a vegan option. See notes below)
- Greek yogurt (sub coconut yogurt for vegan option)
- butter or coconut oil, melted
- honey or maple syrup
- milk of choice
- vanilla extract
- cinnamon
- salt
- baking powder
- baking soda
- oat flour/ whole wheat flour/all purpose flour
- old fashioned oats
- apples, finely chopped
How to make Healthy Apple Oat Muffins
After preheating your oven to 350F and adding muffin liners to a 12 cup muffin tin:
Mix the wet ingredients with cinnamon, salt, baking soda and baking powder. Mix eggs, yogurt, coconut oil, honey, milk, vanilla, cinnamon, salt, baking soda and baking powder together in a large bowl.
Add the remaining dry ingredients. Add flour and oats and stir together until well incorporated.
Fold in the apples. Add the chopped apples and fold into the mixture.
Scoop into the muffin tin and top with oats. Spoon batter into muffin liners. Sprinkle with some oats (optional).
Bake! Bake for 22 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from oven and let cool in tin for a few minutes. Gently remove muffins from tin and place on a cooling rack to cool completely.
Pretty easy but oh-so delicious!
I hope you enjoy these muffins as much as we do!
-Cathy
You may also like:
Blueberry Zucchini Muffins
Bran Muffins
The Best Banana Muffins
Healthy Apple Oat Muffins
Ingredients
- 2 large eggs whisked (substitute flax eggs instead for a 2 vegan option. See notes below)
- 1/2 cup Greek yogurt (sub coconut yogurt for vegan option)
- 1/4 cup butter or coconut oil, melted
- 1/2 cup honey or maple syrup
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup oat flour or whole wheat flour or all purpose flour
- 3/4 cups old fashioned oats + more for sprinkling on top (optional)
- 1 1/2 cups apples finely chopped
Instructions
- Preheat oven to 350F and add muffin liners to a 12 cup muffin tin.
- Mix eggs, yogurt, coconut oil, honey, milk, vanilla, cinnamon, salt, baking soda and baking powder together in a large bowl.
- Add flour and oats and stir together until well incorporated.
- Add the chopped apples and fold into the mixture. Spoon batter into muffin liners. Sprinkle with some oats (optional).
- Bake for 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from oven and let cool in tin for a few minutes. Gently remove muffins from tin and place on a cooling rack to cool completely.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Can you use almond flour instead of oat flour?
Hi Kathleen! I haven’t tried making muffins with almond flour (I’ve used it for cookies but not muffins before). I have a feeling they won’t work out quite the same so I would stick to oat, all purpose, wheat or even gluten-free flour for better results. If you do end up trying it with almond flour, please let me know if it works out!
Do you know how many calories these are?
Hi! I’m not sure. I try not to count calories anymore but I know there are good online calculators that you can use to calculate it if you are interested.
I halved the recipe and made with buckwheat flour instead. Also used a bit more milk and yogurt because of the difference in flour. They came out so yummy my 13 month old loved it! Thank you!
I tried this and the whole muffin sticks to the paper cups. I dont know what I was doing wrong I had every ingredient right.
Sometimes this can be because of the nonstick quality of the muffin liners (I find it varies from brand to brand). You could try spritzing them with a bit of cooking spray or brushing them with a bit of butter to prevent sticking. 🙂
I had been making apple muffins / cakes past week and this was the BEST recipe I have found !! Me and kids loved the moist and fluffy texture, with refreshing flavor from the yogurt and apple. We doubled the recipe and grated half of the apple. Also used 2/3 dates syrup instead of honey for sweeteningm plus handful of raisins. Thank you very much for a great recipe!
So happy you enjoy it as much as we do!
How long are these good in the fridge for after baking?
Hi Megan! They will keep for a few days. You can also freeze them (we often do) and then defrost as needed.