Apple Oat Muffins Recipe
Healthy Apple Oat Muffins with a warm blend of ginger, cinnamon and cloves, offering a perfect balance of spice and sweetness. A delicious breakfast treat or snack packed with wholesome ingredients.
How to Make the Best Apple Oat Muffins
These apple oat muffins are the perfect fall treat, combining the natural sweetness of fresh apples with a warm blend of cinnamon, ginger, and cloves. Made with wholesome ingredients like whole wheat flour, rolled oats, and applesauce, they’re a guilt-free indulgence that works beautifully for breakfast, a midday snack, or even a healthier dessert option.
The secret to these muffins is the balance of textures and flavors. The oats add a hearty chewiness while the diced apples provide pockets of fruity sweetness throughout. The crumble topping takes them to the next level, adding a buttery, crispy contrast to the soft, tender muffin beneath.
Best of all, these muffins come together quickly and fill your kitchen with the most amazing aroma. Make a batch on the weekend and enjoy them throughout the week—they store beautifully in an airtight container for up to 5 days or freeze for up to 3 months.
Apple Oat Muffins
Healthy Apple Oat Muffins with a warm blend of ginger, cinnamon and cloves, offering a perfect balance of spice and sweetness. A delicious breakfast treat or snack packed with wholesome ingredients.
Ingredients
Dry Ingredients
Wet Ingredients
Crumble Topping
Instructions
Prepare the Crumble Topping
- In a small bowl, add oats, flour, sugar, butter, pinch of salt and cinnamon.
- Use a fork to mix until well combined and crumbles form. Set aside.
Make the Muffins
- Preheat the oven to 400°F. Grease a 12 cup muffin pan with spray or butter.
- In a large mixing bowl, stir together flour, oats, sugar, cinnamon, cloves, baking powder, baking soda, and salt.
- In a medium bowl, whisk together oil, eggs, molasses, applesauce, vanilla, and ginger. Add diced apples and walnuts.
- Pour the wet ingredients into the dry flour mixture. Fold the batter gently, mixing until just combined. Avoid overmixing.
- Scoop into the greased muffin tin or use muffin liners. Fill each tin about 1/2 inch from the top. Top each muffin with a few teaspoons of crumble.
- Bake at 400°F for 5 minutes, then decrease to 350°F and bake 12-13 minutes until puffed and golden. An internal thermometer should register 205°F when done. You can also test with a toothpick.
Notes
- You can substitute all-purpose flour or use half whole wheat and half white flour.
- If you don't have molasses, you can substitute with maple syrup or honey, though the flavor will be slightly different.
- Ground ginger (1 teaspoon) can be used in place of fresh grated ginger.
- The walnuts are optional but add a nice crunch and extra nutrition.
