These nutritious and yummy Apple Oatmeal Muffins taste like a cross between baked oatmeal and a traditional apple muffin. They are super tender, naturally sweet, super moist, and full of nutrition!
Given how much we love my Banana Oatmeal Muffins, I wanted to try an apple version—perfect for fall!—and I’m so happy to share it today. This recipe has just a handful of ingredients and a base of oatmeal, which makes it have similar nutrition to a bowl of oatmeal…but it’s much more fun to eat!
Plus, it’s also less messy for our darling little ones!
You can serve these healthy muffins for kids warm, at room temperature, or cold. They are great on their own or with butter, cream cheese, jam, apple butter, or nut butter. And they store well in the fridge or freezer, so you can make them ahead, too!
(You may also like Banana Yogurt Muffins, Donut Muffins, Baked Donuts, and Apple Cinnamon Muffins.)
Table of Contents
Ingredients You Need
Here’s a look at the easy process involved in making this Apple Oatmeal Muffin recipe so you know what you have on hand.
- Rolled oats: The base of these muffins is rolled oatmeal, so they have fiber, and B vitamins; and are a great source of long lasting energy from complex carbohydrates.
- Applesauce: You can use store bought or homemade applesauce in this recipe. You can even make a quick Apple Puree.
- Milk: I bake with whole milk since that’s what I keep in my kitchen, but you can use any type of milk you like, including nondairy milk.
- Maple syrup (or honey for kids over age 1): A little sweetener helps to ensure that the muffins are flavorful enough to be yummy.
- Eggs: Large eggs are what I use in my kitchen, so if you use a different size, you may need to adjust the volume.
- Vanilla extract and cinnamon: Adding both of these add nice flavor to the muffins.
- Baking soda: Be sure to use fresh, active baking soda as it is key to ensuring that the muffins bake through and rise properly.
Step-by-Step Instructions
Here’s a preview of how to make these Apple Oatmeal Muffins so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Place all of the ingredients into a blender.
Step 2. Blend until very smooth.
Step 3. Divide batter into muffin pan.
Step 4. Bake.
Frequently Asked Questions
In this recipe, it’s the inclusion of applesauce and not over baking. They are very moist and tender.
The combination of apple and oats is delicious in a bowl of oatmeal or in these apple oatmeal muffins.
These two foods provide a mix of nutrients including whole grains, fiber, vitamin c, and complex carbohydrates.
How to Store
These Apple Oatmeal Muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Best Tips for Success
- Serve cold or slightly warmed. Dice into smaller pieces for younger kids.
- Dairy-free: Use plain unsweetened nondairy milk.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-free: Use a store-bought egg replacer like the kind from Bob’s Red Mill or Just Eggs. (Flax or chia eggs can be used, but the texture may be more like baked oatmeal than a muffin.)
- Use honey instead of maple syrup if desired. (Do not use honey for kids under age 1.)
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
- To make these by hand without a blender or food processor, use oat flour and mix the ingredients together in a mixing bowl.
Related Recipes
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Apple Oatmeal Muffins
Ingredients
- 2½ cups rolled oats
- 1 cup applesauce
- 1 cup milk
- ⅓ cup maple syrup (or honey for kids over age 1)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a standard size muffin tin.
- Place all of the ingredients into a blender or food processor.
- Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
- Divide among the prepared muffin tin, using about ¼ cup batter in each muffin cup.
- Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.
- Serve warm, at room temperature, or chilled.
Notes
- These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
- Serve cold or slightly warmed. Dice into smaller pieces for younger kids.
- Dairy-free: Use plain unsweetened nondairy milk.
- Gluten-free: Use certified gluten-free rolled oats.
- These are very lightly sweetened. Add ¼ cup sugar if your family likes their muffins sweeter.
- Use honey instead of maple syrup if desired. (Do not use honey for kids under age 1.)
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
- If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice.
- To make these by hand without a blender or food processor, use oat flour and mix the ingredients together in a mixing bowl.
Whipped these up as a quick after school snack and to have on hand for breakfasts – super delicious and BEYOND easy. I used the oat flour and blended by hand. Winner in our book!
So glad to hear it!