Healthy Apple Oatmeal Muffins

Name: Healthy Apple Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 Muffins
Ingredients: 2 cups rolled oats*; 1 cup mashed banana; 2 large eggs; 4 Tbsp avocado oil; 1 ½ tsp pure vanilla extract; 1 tsp cider vinegar***; 1/2 tsp baking soda; 3/4 tsp sea salt; 2 tsp ground cinnamon; 1 granny smith apple; 3 Tbsp sliced almonds for topping

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
9 Muffins
Calories
181 kcal
Course
Breakfast
Cuisine
American

Healthy Apple Oatmeal Muffins

Tyler Espinosa

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These healthy apple oatmeal muffins are an ideal breakfast or snack on the go! Loaded with whole grains and no added sweetener, they are wholesome and filling!

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Ingredients

Servings

2 cups rolled oats*
1 cup mashed banana 2 ripe bananas**
2 large eggs
4 Tbsp avocado oil
1 ½ tsp pure vanilla extract optional
1 tsp cider vinegar***
1/2 tsp baking soda
3/4 tsp sea salt
2 tsp ground cinnamon
1 granny smith apple chopped or grated
3 Tbsp sliced almonds for topping optional

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners (this recipe makes 9 muffins).
Blend the oats in a high-speed blender or food processor for 20 to 30 seconds, or until a flour forms.
Mash the bananas in a large bowl, then add the eggs, oil, vanilla extract and vinegar. Beat these ingredients together until well-combined.
Transfer the dry ingredients (oat flour, baking soda, sea salt, and cinnamon) to the mixing bowl with the wet ingredients. Stir until a thick muffin batter forms. Add the chopped apples and stir well to combine.
Transfer the batter to the lined muffin tray, filling the holes almost all the way up. If you’d like, sprinkle with sliced almonds.
Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the muffins are golden brown and test clean.
Allow the muffins to cool completely before you remove them from the muffin pan and peel them.
Peeling muffins when they’re still warm will result in them sticking to the muffin papers and a lot of muffin will be lost to the paper.
8. Enjoy these muffins warm with a pat of butter and a drizzle of honey with a cup of coffee or a mug of tea.

Notes

*You can also use 2 cups of almond flour or 1 ⅔ cup gluten-free all-purpose flour.
**The mashed banana can be replaced with ⅔ cup of applesauce or ½ cup pure maple syrup.
***The cider vinegar can be replaced with any type of vinegar, lemon juice, or lime juice.
These muffins do not taste remarkably sweet. To make them sweeter, add 2 to 5 tablespoons of cane sugar, brown sugar, or coconut sugar.
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze these muffins in a zip lock bag for up to 3 months.