These apple muffins are easy to make and full of healthy ingredients and addictive cinnamon flavor. Slightly sweet and very filling, this moist muffin recipe makes an ideal grab-and-go breakfast or snack for the kids.
I’m always on the lookout for healthy easy new recipes. Because as much as I’d love to try some of the more detailed ones, I simply don’t have the time these days. That’s why I was happy to find this recipe for apple oatmeal muffins tucked away inside my recipe box.
I’ve made this recipe countless times over the years and it has never failed me! Give this one a try and see.
Simple And Nutritious Muffin Recipe
A lot of muffin recipes are very sweet and, while yummy, that isn’t something I want to feed my kids every day.
But since this one only uses 1/2 cup of brown sugar to sweeten this recipe, it’s a nice snack option for the kids. They also get a nice boost of nutrition from oats and shredded apples. Walnuts add a punch of protein too.
However, the best part of this recipe is that my kids really enjoy them, and I’m sure yours will too!
Plus, I love how simple this recipe is to make.
- oats/oatmeal – old-fashioned oats are best because they provide a heartier texture, but you could use quick-cooking
- brown sugar
- baking powder
- baking soda
- canola oil
- shredded apple – you’ll need the equivalent of 1-2 medium apples
- walnuts (optional)
Note: Please grab the handy printable recipe down below for the full recipe!
How To Make Apple Muffins
These are some of the easiest muffins to throw together and make, so they’re perfect for busy families!
Heat the oven to 400º. Combine the dry ingredients in a medium bowl.
In a separate large bowl, beat together the wet ingredients. Whisk the buttermilk, oil, and egg together. Then, stir in the shredded apple.
Add the flour mixture to the wet ingredients and stir until the batter is just moistened.
Add the walnuts. (Not a fan, or have an allergy? You can leave the nuts out!)
Spray muffin tins with non-stick spray. Or use paper muffin cups. If you use paper cups, you still need to spray them because these muffins do stick.
I used some paper muffin cups, and then I ran out.
Bake for 20-25 minutes or until your muffins test done. Cool on a wire rack.
Apple Oatmeal Muffins Tips And Ideas
If you don’t have buttermilk on hand, you can use sour milk instead. To make sour milk, just pour 1 TB of lemon juice into a glass measuring cup. Add enough milk to reach the 1 cup line. Let it sit and “sour” for 5 minutes.
I often include a teaspoon or so of vanilla extract in my apple recipes (like this delicious homemade apple crisp). If you want to add more depth of flavor in this recipe, add a little bit of vanilla extract.
You could also try making them with whole wheat flour. I didn’t have any in the house when I made this batch, or I would have tried it myself.
I’ve started shredding several apples at a time in my food processor and storing the shredded apples in a zipped bag in the freezer. Then it’s a breeze to throw this recipe together whenever I want.
Using a food processor isn’t necessary, but it does cut down the workload and speed up the process tremendously!
If you want a gluten-free version, check out my gluten-free apple oatmeal muffins.
Here are some common questions I see readers ask about this recipe. If you don’t see your question below, please leave it in the comments!
What kind of apples do you use for baking?
Although you can use pretty much any apple in this recipe, I think the best apples to use are Cortland, Gala, Jonagold, Pink Lady, Macintosh, Honeycrisp, or Fiji apples.
Different apples will add varying levels of sweetness. If you want to make muffins that are very low in sugar (and even a tad tart), try using Granny Smith apples. Note: Using the Granny Smith variety will also reduce the moisture levels and make these muffins drier.
Do I need to peel apples for baking?
No, you don’t need to! I choose to just because my kids prefer the texture of the muffins without the peels. But if you want to keep the peels on your shredded apples, you can.
Can you freeze homemade apple muffins?
Yes, they will freeze very well for up to 3 months. Then, when you want to use them, pull them out of the freezer and let them sit on the counter until they come to room temperature.
Can I use a different type of nuts?
Yes, if you don’t have walnuts on hand, you could easily swap them out for pecans, almonds, or even pumpkin or sunflower seeds.
These muffins aren’t super sweet, making them perfect for a morning snack. And they’re so delicious that you’ll be fielding requests to make them often.
I hope you enjoy them as much as we do!
More Apple Recipes To Love
If you and your family love apple recipes, be sure to check out these popular recipes too!
- Paleo Apple Pecan Crisp
- Apple Cinnamon Coffee Cake With Crumb Topping
- Caramel Apple Cake
- Mini Apple Pies
- Easy Apple Monkey Bread Bites
Apple Oatmeal Muffins
Delicious, without a lot of sugar, this simple Apple Oatmeal Muffins recipe is both mom and kid-approved
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12–18 1x
- 2 cups oats/oatmeal (old-fashioned or quick cooking)
- 1 1/4 cup flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 c buttermilk*
- 2 TB canola oil
- 1 egg, beaten
- 1 cup shredded apple (1–2 medium)
- 1/2 cup walnuts, chopped
- *If you don’t have buttermilk on hand, you can use sour milk instead. To make that – pour 1 TB of lemon juice into a glass measuring cup. Add enough milk to reach the 1 cup line. Let sit for 5 minutes.
- Heat the oven to 400º.
- In a large bowl, combine the dry ingredients.
- In another bowl, beat the buttermilk, oil, & egg; stir in apple. Add the flour mixture and stir just until moistened. Stir in walnuts.
- Spray muffin tin with non-stick cooking spray. Or use paper muffin cups and spray those too. (These muffins do stick)
- Bake 20-25 minutes or until tests done.
Let me first say, spraying muffin liners first was brilliant. Secondly, most important these muffins are the bomb! Wouldn’t they look lovely with a little streusel topping swirled on top?
I dint have buttermilk or a lemon to make my own, I just used whole milk.
Also, I had enough batter to make some mini muffins after making 12 large. Please someone stop me from popping these little ones in my mouth!
Great idea on adding a streusel to the top – it’s so easy too. I’m glad you enjoyed these muffins, Rita. 🙂
We all loved these muffins. They are so easy to make and a delicious way to enjoy the fruits of our apple picking!
I had large flake oatmeal on hand so I used it. I was out of canola/Veg oil, so I substituted olive oil. Turned out amazingly delicious!!! Thanks so much for the recipe!!