I’m sharing my Apple Cinnamon Oatmeal Muffins, an easy grab and go breakfast that combines apples, cinnamon and wholesome oats for simple meal prep.

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I love mornings when I can grab something quick, and these Apple Cinnamon Oatmeal Muffins are my go to for busy days. They started as a test with rolled oats and peeled and diced apple and turned into something I crave, even on a rushed commute.

They sneak in real texture without feeling dense, and sometimes I call them Oatmeal Applesauce Muffins Easy to remember the one-pan vibe, but really they’re the sort of Apple Cinnamon Oatmeal Muffins that keep people asking whats in them. You will wonder how such simple bits can taste so indulgent.

Ingredients

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Rolled oats: Good source of fiber and slow carbs helps keep you full longer
Whole wheat flour: Adds extra fiber and B vitamins more nutty texture than white flour
Apples: Provide natural sweetness, vitamin C and juicy bite keeps muffins moist
Cinnamon: Warm spice low calorie may help blood sugar adds cozy flavor
Eggs: Bind the batter add protein and structure makes muffins tender
Coconut oil: Healthy fats for moisture and texture choose neutral oil if preferred
Milk: Adds creaminess extra protein and calcium with dairy or plant milks
Light brown sugar: Gives mild caramel sweetness use less if you watch sugar
Walnuts or raisins: Optional crunch or chew walnuts give omega 3s raisins add chewy sweetness

Ingredient Quantities

1 1/2 cups rolled oats (old fashioned)

1 cup whole wheat flour

1/2 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 teaspoons ground cinnamon

1/3 cup packed light brown sugar

2 large eggs

1/4 cup melted coconut oil or neutral oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

3/4 cup milk (dairy or plant based)

1 1/2 cups peeled and diced apple (about 2 medium apples)

Optional: 1/2 cup chopped walnuts or raisins

How to Make this

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1. Preheat oven to 375°F and line a 12 cup muffin tin with liners or lightly grease each cup.

2. In a large bowl whisk together 1 1/2 cups rolled oats, 1 cup whole wheat flour, 1/2 cup all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon and 1/3 cup packed light brown sugar.

3. In another bowl whisk 2 large eggs, then stir in 1/4 cup melted coconut oil (or neutral oil), 1/4 cup unsweetened applesauce, 1 teaspoon vanilla extract and 3/4 cup milk until combined; a little warm milk helps the sugar dissolve faster but dont make it hot.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, then let the batter sit 5 to 10 minutes so the oats soften — this makes the muffins more tender.

5. Fold in 1 1/2 cups peeled and diced apple and if using add 1/2 cup chopped walnuts or raisins, fold only until evenly distributed so you dont overmix.

6. If you worry about apples sinking, toss them in a teaspoon of extra flour before adding, its an old trick that works.

7. Divide batter among the muffin cups, filling about 3/4 full; sprinkle a little extra cinnamon or brown sugar on top if you want a crisper top.

8. Bake at 375°F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs, rotate the pan halfway through if your oven runs hot on one side.

9. Let muffins cool in the tin for 5 to 10 minutes then transfer to a wire rack to cool completely so they dont get soggy.

10. Store in an airtight container at room temp for up to 2 days, refrigerate up to 5 days or freeze for up to 3 months; reheat briefly in the microwave or toaster oven before eating.

Equipment Needed

1. 12‑cup muffin tin (use liners or lightly grease each cup)
2. Muffin liners or nonstick spray (or oil + pastry brush)
3. Large mixing bowl
4. Small mixing bowl for the wet ingredients
5. Measuring cups and spoons plus a liquid measuring cup
6. Whisk
7. Rubber spatula or wooden spoon for folding — dont overmix
8. Cutting board, paring knife and a vegetable peeler for the apples
9. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

How long will these muffins stay fresh and how should I store them? A: At room temp in an airtight container they keep 2 days, in the fridge up to 7 days though they might dry out a bit. For longer storage freeze individually wrapped for up to 3 months, thaw at room temp or zap 10-15 seconds in the microwave.

Can I swap the rolled oats for quick oats? A: Yes, you can. Quick oats make a softer, less chewy muffin. Use the same amount but they absorb liquid faster so you might need 1-2 tablespoons more milk. If you want a finer crumb pulse quick oats in a blender for a few seconds.

Is there a gluten free version? A: Use certified gluten free oats and replace the whole wheat and AP flours with a 1 to 1 gluten free all purpose flour blend that contains xanthan gum. Texture will be a bit different, usually more crumbly, but still tasty.

Can I make these egg free or use a substitute? A: Yes, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes). For 2 eggs use two flax eggs. The muffins may be slightly denser and more tender, you can add a spoon of Greek yogurt if you want more structure.

My muffins sometimes sink in the middle or turn out dry, how do I prevent that? A: Don’t overmix the batter, mix until just combined. Measure flour by spooning into the cup and leveling, don't pack. Bake right after mixing, and test with a toothpick near center — it should come out with a few moist crumbs not raw batter. Also make sure your oven temp is accurate.

Can I add nuts or raisins, and how much should I use? A: Yes, add up to 1/2 cup chopped walnuts or raisins. Toss them in a little flour before folding in so they don’t all sink to the bottom, and fold gently so you don't overwork the batter.

Healthy Apple Cinnamon Oatmeal Muffins Recipe Substitutions and Variations

Rolled oats: swap for quick oats (1:1) if you want a softer crumb, or pulse them into oat flour and replace up to 1:1 of the flours for a finer texture, just know you may need slightly less liquid.
Whole wheat flour: use white whole wheat or spelt flour 1:1 for a milder, lighter loaf, or plain all purpose flour 1:1 if you want the lightest, fluffiest muffins.
Eggs: use a flax egg for each egg (1 tbsp ground flaxseed + 3 tbsp water, let sit ~5 min) or a chia egg same ratio, good for veg-friendly binding.
Coconut oil: swap with a neutral oil like canola or melted butter 1:1, or cut fat by replacing part or all of the oil with extra applesauce though the muffins will be a bit denser.

Pro Tips

– Pulse about half the oats in a food processor until just coarse, then mix with the rest. It lightens the crumb so the muffins dont turn out gritty or heavy, but still keeps that oat texture and flavor.

– Use a firm, slightly tart apple (Granny Smith or Honeycrisp), dice it smallish like 1/4 inch, and toss with a squeeze of lemon so they dont brown and release too much water. If you really worry about sinking, toss the diced apples in a teaspoon of flour or coat them briefly in a bit of batter before folding in.

– Swap half the oil for plain Greek yogurt or replace oil completely with butter if you want richer flavor. If you use more applesauce to cut fat, expect a denser, moister muffin so reduce applesauce a little or bake a minute or two longer.

– To keep tops from overbrowning but still get a crisp edge, tent loosely with foil after 12 minutes if needed, and let muffins cool in the tin 5 to 10 minutes before moving to a rack. For best make-ahead, freeze cooled muffins individually on a tray then bag them; reheat straight from frozen 25 to 35 seconds in the microwave or 8 to 10 minutes in a 325°F oven for a fresh-baked feel.