Servings
Font
Back
0 from 21 votes

Apple Cinnamon Oatmeal Muffins

Moist oatmeal muffins that turn a bowl of apple cinnamon oatmeal into a portable breakfast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18 muffins
Calories: 161 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 F. Grease or line 18 standard-sized muffin tin cups with paper liners.
  2. Combine the oats and milk in a large bowl.
  3. Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
  4. Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
  5. Stir in the apple just until incorporated.
  6. Divide the batter between the prepared muffin tins.
  7. Sprinkle sugar over batter, if using.
  8. Bake for 5 minutes.
  9. Without opening the oven door or removing the muffins, lower the oven temperature to 375F.
  10. Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
  11. Let the muffins cool in the tin for 5 minutes.
  12. 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

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

% 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.