Healthy Apple Cinnamon Oat Muffins
Twenty minutes of hands-on work and you get a dozen muffins that stay tender for four days. The double apple trick—grated plus chopped—keeps every bite moist without turning gummy. These are the ones my kids ask for in their lunchbox. No hockey pucks here.
Equipment
- Muffin Tin
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Rubber Spatula
- Cookie Scoop
Ingredients
Dry Ingredients
- 1.5 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsweetened applesauce
- 0.33 cup honey
- 0.25 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 medium apple (peeled and finely chopped)
Topping
- 0.33 cup packed light brown sugar
- 0.5 teaspoon cinnamon
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 1. Mix the dry ingredients: In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- 2. Combine the wet ingredients: In a large bowl, whisk together the applesauce, honey, melted coconut oil, eggs, and vanilla until smooth.
- 3. Add the dry to the wet: Pour the dry ingredients into the wet mixture and stir with a rubber spatula until just combined—a few streaks of flour are okay.
- 4. Fold in the chopped apple: Gently fold the finely chopped apple into the batter. The batter will be thick and chunky.
- 5. Let the batter rest: Set the bowl aside for 5 minutes. This allows the oats to absorb moisture. You'll see the batter thicken slightly.
- 6. Fill the muffin cups: Use a cookie scoop to divide the batter evenly among the 12 cups. Each cup should be about three-quarters full.
- 7. Make the cinnamon-sugar topping: In a small bowl, mix the brown sugar and cinnamon. Sprinkle about 1 teaspoon over each muffin.
- 8. Bake: Bake for 18–22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze individually for up to 2 months. Reheating: Microwave 15-20 seconds or toaster oven at 350°F for 5 minutes for a crispy top. Swaps: Dairy-free: use coconut oil. Egg-free: use 2 flax eggs. Gluten-free: use 1:1 gluten-free flour blend and certified gluten-free oats. Pro tip: Let the batter rest 5 minutes before baking—it allows the oats to hydrate and prevents dry muffins.