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These Baked Apple Oatmeal Muffins are soft, lightly spiced, and packed with juicy apple chunks and hearty oats. They’re like a cross between apple pie and a bowl of warm oatmeal — but portable and perfect for on-the-go mornings! Naturally sweetened and full of fiber, they’re a wholesome treat you can feel good about.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 25–28 minutes
- Total Time: 35–40 minutes
🍳 Equipment
- Muffin tin (12-count)
- Paper liners or nonstick spray
- Mixing bowls
- Whisk & spatula
- Box grater or knife (for apple)
🧾 Ingredients (Makes 12 muffins)
Dry Ingredients:
- 1½ cups rolled oats (old-fashioned)
- 1 cup all-purpose flour (or whole wheat flour)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup or honey
- ½ cup milk (any kind – dairy or non-dairy)
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
Add-ins:
- 1½ cups finely chopped or grated apple (about 1–2 apples)
- Optional: ½ cup chopped walnuts, pecans, or raisins
🧄 Ingredient Notes
- Apples: Use firm, sweet-tart apples like Honeycrisp, Gala, or Fuji. Peel if you prefer a smoother texture.
- Oats: Old-fashioned oats give structure and chew; avoid quick oats.
- Sweetener: Maple syrup or honey adds a natural, warm sweetness.
- Oil vs. Butter: Coconut oil gives a hint of richness, while butter adds classic flavor.
👨🍳 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line or grease a 12-cup muffin tin.
2. Mix Dry Ingredients
- In a large bowl, combine:
- Oats
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
3. Mix Wet Ingredients
- In another bowl, whisk together:
- Eggs
- Applesauce
- Maple syrup or honey
- Milk
- Melted coconut oil or butter
- Vanilla extract
4. Combine & Fold
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined — don’t overmix!
- Fold in chopped or grated apple and any optional add-ins.
5. Bake
- Divide batter evenly among 12 muffin cups (they’ll be quite full).
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
6. Serve & Store
- Serve warm or at room temp.
- Store in an airtight container for 3–4 days or refrigerate up to 1 week.
- Freeze for up to 3 months (wrap individually).
🍽️ Nutrition Facts (Per Muffin – approx.)
- Calories: 180
- Protein: 4g
- Fat: 6g
- Carbs: 28g
- Fiber: 3g
- Sugar: 10g
💡 Tips & Variations
🔪 Tips
- For extra apple flavor: Add ¼ tsp apple pie spice or more cinnamon.
- Moisture control: Don’t skip the applesauce — it keeps the muffins moist without extra fat.
- More texture? Leave the apple skin on for added fiber.
🍏 Variations
- Vegan: Use flax eggs (2 tbsp ground flax + 5 tbsp water), plant-based milk, and maple syrup.
- Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
- Apple crumble topping: Mix 2 tbsp oats + 1 tbsp brown sugar + 1 tbsp butter and sprinkle on top before baking.
- Mini muffins: Bake for 12–15 minutes.
