These apple cinnamon oat muffins are incredibly versatile. In fact, you can have them for breakfast, eat them instead of bread, or add a little extra sweetness and have them for dessert.
What I Like About Apple Oat Muffins
One of the main things I like about these apple muffins is the fact that they’re dense. For that reason, they stick with me if I have them for breakfast.
Being the foodie that I am, I don’t like to be hungry, or I snack a tad too much. Actually, it’s more than a tad.
These muffins are really delicious, and they’re packed with all kinds of goodness. They taste good, and they’re good for you.
Another thing is that they can be made in advance and refrigerated. So I typically make a week’s worth.
On weekends, I let loose and eat more robust meals, such as this breakfast tater tot casserole.
Of course, these muffins have apples and oats. I also like to smoosh a banana and add it to the mix if I have one that’s ripe enough.
You can even add raisins if you want, but I didn’t do that this time.
The other ingredients include eggs, milk (any kind of milk) vegetable oil, vanilla cinnamon, and some type of sweetener.
You can use brown sugar. But since I’m trying to cut back on sugar with anything other than dessert, I used a little bit of honey and some stevia.
If you want your muffins to rise and be less dense, you can add a bit of all-purpose flour (either regular or gluten-free), baking powder, and a little bit more milk. For a batch this size, I would add 1/2 cup of flour.
How to Make Apple Oat Muffins
In a medium-size mixing bowl, mix the mashed bananas, eggs, oil, milk, cinnamon, and sweetener. Add the oatmeal and stir until the oatmeal is coated.
Fold in the apples. Take care not to bruise them.
Scoop the batter into muffin tins and put it in a preheated oven. Bake until they’re done.
I have to admit that these muffins aren’t the most attractive, but they sure do taste good.
Breakfast Apple Oat Muffins or Dessert?
The night I made these, I added caramel sauce and whipped cream. In other words, I turned these muffins into dessert.
They’re delicious but much sweeter than I would typically want for breakfast.
The next morning, I heated a muffin for about 20 seconds in the microwave. It was absolutely delicious.
You can add butter if you want them extra moist.
Benefits of Oats and Apples
According to the Harvard School of Health, oatmeal helps control hunger and assists weight loss because of the soluble fiber and high water content. It is also packed with phosphorus, thiamine, magnesium, and zinc.
The Mayo Clinic concurs with this information and in addition, states that oats help reduce cholesterol. They also include apples as being one of the heart-healthy foods.
What to Eat with Apple Oat Muffins
When you serve these delicious muffins for dessert, all you need are the caramel sauce and whipped cream. However, when you have them for breakfast, it’s a good idea to add some protein.
This apple muffins recipe is one of our favorites. For that reason, it has made it to my frequent breakfast rotation recipe list.
If you enjoy discovering new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage.
- 3 cups of uncooked oats
- 1 apple cut into small, bite-size pieces
- 1 banana, mashed
- 2 eggs, beaten
- 1/3 cup of milk (I used almond milk, but any kind will do.)
- 1/4 cup of vegetable oil
- 3 tablespoons of honey
- 1 teaspoon of vanilla
- 2 teaspoons of stevia
- 1 teaspoon of cinnamon
- Preheat oven to 400 degrees. Spray the inside of 6 large or 8 medium-size muffin tins.
- In a medium-size bowl, stir the mashed banana, eggs, milk, vegetable oil, honey, vanilla, stevia, and cinnamon until it is well mixed.
- Add the oats to the mixture and stir. Gently fold in the apples.
- Scoop the mixture into the greased muffin tins. Bake for 25 minutes.
- Remove the muffins from the oven and allow them to cool for about 10 minutes before serving.
You may use 1/2 (less sweet) to 3/4 (sweeter) cup of brown sugar instead of the honey and stevia.
Other ingredients you may want to add are raisins, chopped dates, or chopped nuts.
You may also substitute 3 tablespoons of applesauce for the banana.
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