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 a twist on our banana oatmeal muffin cups and pumpkin oatmeal muffins, 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:
We love to meal prep baked banana oatmeal, but with this baked oatmeal cup recipe you can have a perfectly portioned 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. Or try these cherry oatmeal muffin cups!
- 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!
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Apple Oatmeal Muffins
Ingredients
- 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
Instructions
- 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.