Apple Cinnamon Oatmeal Muffins
User Reviews
5.0
21 reviews
Excellent
Apple Cinnamon Oatmeal Muffins
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Moist oatmeal muffins that turn a bowl of apple cinnamon oatmeal into a portable breakfast.
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Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- 1/3 cup plain greek yogurt
- 1/4 cup honey
- 1/3 cup oil
- 1/2 - 2/3 cup light brown sugar packed, depending on desired sweetness
- 2 large eggs lightly beaten
- 1 ½ cups whole wheat flour properly measured
- 1 teaspoon baking powder
- 1 ½ - 2 teaspoons ground cinnamon depending on desired spice level
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup peeled and diced baking apple
- Sparkling or raw sugar optional
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Instructions
- Preheat the oven to 400 F. Grease or line 18 standard-sized muffin tin cups with paper liners.
- Combine the oats and milk in a large bowl.
- Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
- Stir in the apple just until incorporated.
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 5 minutes.
- Without opening the oven door or removing the muffins, lower the oven temperature to 375F.
- Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Oats: I've only used rolled oats in these muffins. However, I've heard from several people who have used quick oats in my maple brown sugar oatmeal muffins.
- Milk: Any milk from skim to whole milk will work.
- Greek yogurt: I use plain nonfat Greek yogurt but 2% or whole milk yogurt will also work.
- Oil: A neutral oil like vegetable or canola works well.
- Brown sugar: The muffins are fairly sweet. If you prefer muffins that aren't as sweet, feel free to reduce the amount of brown sugar further.
- Whole wheat flour: To properly measure, weigh or sift or stir to break up the flour. Lightly spoon into the measuring cup without packing and level. Too much flour will give you dense or dry muffins.
- Baking apple: I like to use Granny Smith apple, but Honey Crisp, Pink Lady, and other types of baking apple also work well.
- Nutrition values are estimates.
Nutrition Information
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Serving
1muffin
Calories
161kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
80mg
(3%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
60IU
(1%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 161kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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