These easy + healthy baked Apple Oatmeal Muffins make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats and baked into a yummy muffin. They are great for meal prep because they reheat perfectly. Make these ahead of time and have them ready for busy mornings or pop them into lunch boxes as a kid-friendly afternoon snack.
Are you looking for an easy grab-and-go breakfasts idea? If so, these baked Apple Oatmeal Muffins may be just what you need. They’re like a bowl of oatmeal on the go. Or as a bowl of oatmeal in muffin form!
I’m always looking for quick, nutritious breakfast options, and these baked oatmeal muffin cups are a hit with both kids and adults. You can easily customize them to your taste preferences and they reheat beautifully. These are wonderfully dense, chewy muffin cups that are a satisfying mixture of oats, cinnamon, applesauce, and chopped apples; perfect for a quick but filling breakfast or snack.
Ingredients In Apple Oatmeal Muffins:
You only need one bowl and 8 simple ingredients for these hearty, satisfying oatmeal muffins!
- Oats: Old-fashioned rolled oats are the base of these oatmeal cups. I don’t recommend quick oats or steel cut oats for this recipe.
- Baking Powder: Baking powder will help to give these muffins a lighter texture and will prevent them from tasting overly heavy.
- Cinnamon: The cinnamon works with the apple to give these oatmeal muffins the most delicious apple pie flavor.
- Buttermilk: Milk softens the oats and keeps the muffins perfectly moist. I really like buttermilk for these oatmeal cups, but feel free to substitute it with any milk you have on hand. You could make these dairy-free by using coconut, cashew or almond milk.
- Eggs: The eggs act as a binder in this recipe to help all the ingredients stick together and form these fun little cups. They also add a nice amount of protein into the mix. This recipe calls for 2 eggs which creates the perfect texture for the baked oatmeal.
- Applesauce: Applesauce adds flavor and keeps the muffins nice and moist. I like using cinnamon flavored applesauce.
- Apples + Raisins: Any favorite apple variety works great. Honeycrisp apples are my favorite this time of year. No need to pre-cook or peel the apples before adding them to the oat mixture. Simply chop them into bite-sized pieces. The raisins add a pop of flavor and slight sweetness, but you can leave them out if you’re not a raisin fan.
How Do You Make Apple Oatmeal Muffins?
This recipe is super simple! Start by mixing together old-fashioned rolled oats, baking powder, ground cinnamon, buttermilk, eggs and applesauce. Then, you’ll stir in the chopped apple and raisins. Feel free to use any apple variety that you like best. You can even take out the apple and use another fruit you love in these too! Spray your pan, spoon in the batter, bake, and you’ve got a delicious, wholesome breakfast for now and later.
Apple Oatmeal Muffins For Meal Prep:
If you like to meal prep, this baked oatmeal cup recipe is a good go-to breakfast or snack. I like to bake these up on the weekend for a fast, easy breakfast-on-the-go during the busy week. These apple oatmeal muffins only take about 10-15 minutes to mix up and another 25-30 minutes to bake. So, you can have a weeks worth of breakfasts finished in less than an hour. Bam!
Even if you’re not into meal prepping, these make a tasty breakfast that’s quick and easy with very little hands on time.
How To Store Oatmeal Muffin Cups:
I store these muffins in an airtight container in the fridge and they last up to a week. You can eat your oatmeal muffin cups warm or cold. To warm them up from the fridge, just pop them into the microwave for 20-30 seconds. These freeze exceptionally well too! Sometimes I make a double batch or I don’t plan to eat them all in a week and I freeze them.
To freeze oatmeal muffins, put them in a large freezer-safe baggie. They will freeze well for up to 3 months. When you’re ready to eat them, I recommend taking them out the night before and putting them in the fridge to thaw. In the morning (or whenever you’re ready to eat), pop them in the microwave or toaster oven, if you prefer to eat them warm. If you forget to thaw the oatmeal cups, you can reheat them from frozen, it will just take a little longer.
Oatmeal Muffin Variations:
Get creative and change things up with these different substitutions and/or additions!
- Pumpkin: Instead of applesauce, use pumpkin puree (not pumpkin pie filling). And replace the cinnamon with pumpkin pie spice.
- Berry: Swap chopped apple for chopped strawberries or blueberries.
- Banana: Mashed banana makes a great substitute for the applesauce.
- Chocolate Chip: Throw in chocolate chips with or instead of apples.
- Other mix-in ideas: coconut, dried cranberries, chopped nuts, peanut butter chips
I keep a batch of these apple oatmeal cups whipped up and ready to go no matter the season. They’re great eaten hot or cold and can be topped with a schmear of peanut butter or cream cheese. You can also substitute the apple for any favorite fruit and/or mix in other favorite ingredients to keep the flavors fun and varied. Sometimes I even throw in a handful of chocolate chips! The possibilities are endless!
Other Make Ahead Breakfast Ideas You’ll Love:
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Apple Oatmeal Muffins
- 3 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup organic buttermilk you can sub any milk you prefer
- 2 eggs beaten
- 1/2 cup applesauce I used cinnamon applesauce
- 1 large apple chopped (1 heaping cup)
- 1/4 cup raisins
- Preheat oven to 350F. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.
- In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.
- Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.
- Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set though and are golden brown on top. Cool and enjoy.
These are delicious! I just made them today and I love them! Great video as well, your assistant chef is adorable 🙂
Came out gr8..
Questions… can I use skim milk and unsweeten applesauce?
I haven’t tried it but my guess is that this would work.
Hi Dani, I tried with Skim milk and it works. My son loves it….. but my great-Aunt complained it is not sweet… If I want to add maple syrup to it, how much should I add?
I followed this to a “T” & mine came out DRY. Why?
These oatmeal cups do tend to lean on the drier side… maybe try adding a little more milk if you prefer them to be a bit more moist.
Mrs. Joan Storer says
Itried these as they looked fantastic when Dani did them. The recipe was easy and they looked ok but I found them tasteless. I am from England and there was no guidance on oven temperature for us but I found a conversion chart and it said 350 was equal to 175 on our ovens so thats what I did. Maybe that was wrong. I would like to enjoy these because they are so easy to make so I will try some variations like trying vanilla extract in . Perhaps I cut my apples up too finely. However I will try again but would appreciate your advice. Thank you for the videos .keep them coming.
Bummer! I’m not sure what could have gone wrong. They are not super sweet so if you are used to a sweeter flavor that may be the problem. If you like more moisture you can try more milk. And definitely do try to cut the apples so they are a bit chunky. Hope that helps.
Chris Beukes says
I’m in UK and I have made these as well as different flavour combinations and they have all turned out well. I pop in oven at 200 for 25 minutes. They delicious warm and so great for breakfast on the go. Thanks Dani.
Awesome! Thanks for sharing Chris.
Is there a way to sign up for emails from this site? I love these healthy recipes.
I just signed you up Donna!
I just made these, used skim “smart milk” and it worked fine.
I agree they are not sweet but they are good!
Please sign me up for your emails as well!
Hi Barbara! So glad you enjoyed them. Thank you for letting me know.
Debbie walsh pepper says
I would like to be on your email list to receive your healthy delicious recipes.
Ok! I will add you now.
Hi Dani! Could I use muffin cups instead of spraying/coating the pan with oil?
I would think yes, just hoping the muffin doesn’t stick to the liners.
I use parchment paper liners and they never stick.
Thanks for the tip! I will do that next time for sure.
Christine Kirkopoulos says
Thank you Dami, my muffins turned out fabulous! I could not resist I ate 2! I used almond milk (thanks yet another excellent recipe) and I used Greek yogurt instead of applesause. I also added cranberries and chai seeds and toped with a few sliced almonds cause i was feeling fancy! Moist and not dry at all. I love your channel, thank you!
So glad you enjoyed them!!
Cindy Craig says
Dani, you are a delight to watch and an inspiration. Love your energy served with a slice of humor. I made these hoping for a little more something. I am wondering if the buttermilk you use produces the chemistry needed to get these working. I am soooooo allergic to milk so i added almond milk. I did go crazy and made the topping for that little extra something. I will play with the ingredients like maybe tossing the apples with lemon, extra cinnamon, vanilla. And i think maybe could cut my apple a little smaller? I did follow your ingredients with the exception of the milk. Your batch seemed to produce more. Looking forward to the next batch.
I just made these.I have made them 3 times now.The first time they were a little dry,but
I added a little maple syrup on top of the muffin they were delicious.2nd time I added 1 cup of applesauce,vanilla,almond milk.This time I made them with blueberries they were wonderful.
Also did 2 cups rolled oats,1 cup of steel cut oats.I did use paper cupcake liners.Sprayed the in side with cooking spay.
That sounds delicious! Thanks so much for sharing Patty 🙂
Michelle Petropoulos says
I really want to make these but I don’t have apple sauce and I don’t eat raisins…. What can i use in place of these ingredients?
You can try some yogurt in place of applesauce and maybe some dried cranberries in place of the raisins.
Joan Kinsley says
These turned out perfect! I substituted fresh cranberries for the raisins, and I used unsweetened vanilla almond milk. Delish! Thanks for another great recipe, Dani!
It’s my pleasure!! So glad you enjoyed them.
How many calories are In the muffins?
Nutrients per muffin: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g
Dani,I loooove all your recipes,videos etc. My favourite!
I want to make the spice oatmeal muffins again today but as Inhave run out of milk would it be ok to use yoghurt as a substitute! Looking forward to making these s.a.ap. as they are a big hit with my family. Thankyou Dani.
I bet yogurt would work just fine! Would love to hear how it goes if you decide to give it a try.
Found this recipe just in time for Christmas. Needed a healthy alternative for our normal cinnamon roll breakfast that was quick and easy (and tasted good too!). I made mine with unsweetened almond milk and 2 flaxseed eggs and they turned out really well. The strussel on top added just enough sweetness and they were a hit with the kids! Thank you for sharing.
It’s my pleasure JB! So glad you all enjoyed them.
Rachel Phelps says
I know I’m late to the party(!) but… have you tried freezing these muffins?
Yes! They freeze really well.
Always on the lookout for apple recipes that are easy-to-make! Will try.
Great Denise! Hope you enjoy this one.
Made these with just a tad bit more milk (almond) and used cupcake liners to make it easier to clean. Cooked and perfect in 27 minutes! I love these, they’re exactly what I was looking for and the perfect breakfast for work days.
So glad you enjoyed them Keana! Thanks for taking the time to rate them.
Cindy O says
can I use quick cooking rolled oats?
Yes, that would work.
Joan Bitterman says
Tried these for the first time this morning, and love them! I made applesauce by microwaving chopped apple for 2 mins. and then pureeing with a stick blender. Used flax eggs and almond milk with a TBSP of vinegar for the buttermilk. I also added chopped walnuts, pepitas, and mango, and 1/4 tsp. salt. They are nice and moist in the bottom and nice and crunchy on top.
For people who like more sweetness, there is another option besides adding maple syrup or simply eating them with jam: you can sub puréed very ripe banana for half or all of the milk.
Hi Joan, I’m so glad you enjoyed them! Thanks for sharing all of your tips… they are so fun to read.
Anna E says
Delicious! Healthy and tasty! And not dry! First batch stuck to the paper muffin cases. Second batch I used this method with proper baking paper and it worked a treat:
You can tell I really don’t like washing up muffin tins!
Thanks so much! This will be a regular!
Dalaine Bloom says
These look and sound DELICIOUS! I cAnnot wait to try them.
Dani Spies says
Enjoy them, Dalaine!!