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Apple Oatmeal Muffins create a excellent breakfast or quick afternoon snack. Filled with apples, cinnamon, and oatmeal topped with an oat streusel that is easy, these apple muffins are a simple grab and go breakfast.

I am having difficulty deciding what my favorite thing is about these muffins. I am torn between the balls of apple, the spiced and moist muffin batter that gets a texture boost as a result of the inclusion of oatmeal, or the oat streusel.
It is so delicious and comes together to make one of my favourite muffins I’ve ever had.
I’ve another muffin recipe on the website which calls for apples that I love (my morning glory muffins, which are packed with grated apples, carrots, zucchini, pecans, and coconut), but in the fall when apples are plentiful I wish to concentrate on their taste even more. Input these apple muffins.
I used to make a similar applesauce based muffin, but it was always lacking something and that I have not made them in years. When I revisited the notion of an apple muffin to share during Apple Week, I thought adding oatmeal could give it a texture that would complement the apple taste. Flahavan Oatmeal is one of those Apple Week sponsors and they sent a few of the oatmeal to me. It was delicious!

I also noticed that many apple oatmeal muffin recipes call for milk as the liquid, but I decided that as long as I had lots of apple cider in the fridge for apple cider donuts, pumpkin juice, and a creamy apple cider chicken skillet, I might also use it at the muffins to see if I could get even more sweet apple flavor. It was one of those duh moments and I am so glad I made the change. Clearly in case you don’t have some apple cider available you can use apple juice or milk. However, it does make a difference that’s completely worth it.
I’m confident you could even focus the apple cider by reducing a larger amount in a small saucepan for a little, just like I do when making apple cider donuts. But unlike apple cider donuts that are a sweet, once-a-year treat that we enjoy on weekends, apple oatmeal muffins are something that I will whip up in 10 minutes in the morning on a school day while my girls are still waking up and have them prepared for breakfast, so I enjoy keeping things simple here.
I used applesauce in these simple apple muffins, despite the fact that the recipe doesn’t trust the applesauce for the majority of the apple taste. Apple muffins with applesauce are somewhat more healthy because the applesauce takes the position of some of the fat that would be required for moist.
My family devoured these and while I normally have leftover cakes that I stick in the freezer to have available for busy mornings, these did not last more than a day in our home.
Recipe adapted from HERE

  •  1 1/2 cups all-purpose flour
  •  1 cup quick cooking oatmeal
  •  3/4 cup light brown sugar
  •  1 teaspoon ground cinnamon
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  2 eggs
  •  1/2 cup milk or apple cider
  •  1/2 cup applesauce
  •  1/4 cup oil
  •  1 teaspoon vanilla
  •  1 cup finely chopped apple
  •  1/4 cup quick cooking oatmeal
  •  2 tablespoons all-purpose flour
  •  2 tablespoons brown sugar
  •  2 tablespoons melted butter
  •  1/4 teaspoon cinnamon
  1. Preheat oven to 400 degrees F. Spray a 12 count muffin tin with cooking spray or line with paper liners and set aside.
  2. In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt.
  3. In a different bowl, whisk together the eggs, milk, applesauce, oil, and vanilla.
  4. Make a well in the middle of the dry ingredients and add the wet ingredients, stirring only until blended. Fold in the chopped apple, then split evenly between the 12 muffin cups.
  5. Combine all the streusel ingredients together in a small bowl, then sprinkle over each muffin. Bake for 15 to 20 minutes until a toothpick comes out clean.
You could swap 1/2 cup of whole wheat flour for 1/2 cup of the all-purpose flour.  Adapted from All Recipes.

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