These apple oat muffins have maximum apple flavor, and are perfect for a cozy breakfast or snack. They are also filling thanks to whole wheat flour and oats making them a hearty breakfast treat.
These apple oat muffins were born from my need for tasty baked goods, but also the need to use up nearly an entire bag of apples that had turned mealy before we could finish them. I hate throwing away food, so I needed to find a use for less than optimal apples, and cooking them seemed the way to go.
I debated making a small batch of applesauce, but muffins seemed like just the thing I needed for a fall morning. I also wanted something that would be toddler approved, and I’m happy to say these make the cut — Finn loves these for his morning snack.
These apple oat muffins are easy to whip up – I think the most time intensive part is peeling and chopping up the apples, which really doesn’t take very long. After that it’s waiting until they are finished while the house smells so amazing!
I hope you enjoy these muffins!Print
- 1 1/2 c white whole wheat flour
- 1/2 c all purpose flour
- 1 c quick oats
- 1 tsp cinnamon
- 1 tsp allspice
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 3/4 c brown sugar
- 1 Tbsp vanilla
- 1/3 c vegetable oil
- 1/4 c unsweetened applesauce
- 3 1/2 cups apples, peeled and diced (about 4–5 small apples)
- Preheat oven to 350F. Spray muffin tin with baking spray, set aside.
- In a large mixing bowl, combine flours, oats, cinnamon, allspice, cloves, nutmeg, salt, and baking soda. Set aside.
- In another bowl, combine brown sugar, vanilla, oil, and applesauce. Add this to flour mixture, gently stirring until just combined.
- Add apples to bowl, and gently fold in. Batter will be thick.
- Using a large spoon or ice cream scoop, divide batter into prepared muffin tins.
- Bake at 350F for 15 minutes, or until toothpick inserted into center comes out clean.
- Cool slightly in muffin tins, then remove to cool on wire racks.