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Low fat and hearty – these Apple Oatmeal Muffins are great for bringing on a hike, packing in a lunch box, or eating straight from the oven!
It’s still January, so chances are, you probably still have your resolutions in your head. Was “eat better” one of them? It is for so many!
Even if you don’t make resolutions, your family will devour these Apple Oatmeal Muffins pretty much as soon as they come out of the oven. There’s something about cinnamon baking that makes everyone in my house hover around the kitchen, waiting for samples.
Super simple ingredients, that you probably already have in your house, right?
This is one of those recipes that makes the perfect dozen. Divide the batter evenly between the muffin cups – because of the dense ingredients, they won’t rise as much as you think! They’re still very fluffy and soft on the inside, though!
These Apple Oatmeal Muffins will keep for a few days (if they last that long), but due to density, not much longer than 2 days.
Variations for Apple Oatmeal Muffins:
- Switch up the flour ratios – do 3/4 cup white, 1/4 cup whole wheat, or half and half
- Remove some of the brown sugar (replace part of it with agave, maple or honey)
- Use low fat plain (or vanilla yogurt) in place of the buttermilk
- Use almond instead of vanilla extract
Want more healthy recipes? Of course you do!
- 2 large apples you’ll need about 2 cups of grated apples
- 1 cup oats not instant or steel cut
- Preheat the oven to 375F, and line a 12 cup muffin tin with paper liners
- Peel and grate the apples, and place in paper towels. Squeeze as much excess liquid as you can out.
- In a large bowl, combine the dry ingredients.
- In a smaller bowl, combine the wet ingredients.
- Make a well in the dry ingredients, and pour the mixed wet ingredients. Mix until just combined.
- Fold in the apples and oats.
- Divide batter among the 12 muffin cups.
- Bake 20-25 minutes, until muffins spring back when touched lightly.
- Remove from oven, and cool on a wire rack.