These Healthy Apple Muffins are made with whole grain oats and sweetened with just a touch of honey, making them the perfect simple fall breakfast! This post is sponsored by my friends at Bob’s Red Mill.
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I’m the type of person that eats apple cinnamon and pumpkin flavored things all year round because I love them so much, but there’s something about enjoying fall flavors on a chillier autumn day that make them taste even better!
I have so many fond memories of going apple picking every fall with my mom and brother. Usually we’d go with cousins or friends, and we would come back with WAY more apples than we could ever eat.
Even as a kid, I can remember being so excited to get home and bake with the apples. There’s just something about spending an afternoon at an orchard, coming home, making something yummy with the apples + enjoying it for dessert!
Back then we probably would’ve made apple crisp, or baked apples.. but I can tell you if we had made these healthy apple muffins, I would’ve been one happy camper – especially if I got to take them as a snack at school!
Why we love these healthy apple muffins:
Obviously these muffins are just delicious, but we love them for other reasons too!!!
- Low Sugar – Lots of muffin recipes are loaded with sugar, these are sweetened with just apples and a bit of honey.
- Versatile – You can enjoy these for breakfast, or as a snack. You totally could even warm one up, serve it with ice cream and call it dessert!
- Simple ingredients– You probably have everything you need on hand to make these healthy muffins!
Ingredients for healthy apple muffins:
These healthy apple muffins are made with pantry staples you probably already have on hand. I use Bob’s Red Mill Old Fashioned Rolled Oats, baking powder, baking soda, cinnamon , ginger , nutmeg, cloves, salt, honey, coconut oil, almond milk.
How to make Healthy Apple Muffins:
Making healthy apple muffins is VERY simple. First, pulse your oats in a blender until they are a flour like consistency. (I used Bob’s Red Mill !) You can also use their oat flour! Add your remaining dry ingredients to the blender.
In a separate bowl, stir together your wet ingredients
Combine your wet + dry ingredients in a blender. Fold in chopped apples. Do not blend apples.
Pour the batter into lined muffin tins + bake!
I love baking with Bob’s Red Mill products because it’s a brand I trust. My pantry is always overflowing with their products, but their oats and oat flours are my favorite.
By now I’m sure you’ve seen me use their oats in these Healthy Lemon Chia Baked Oatmeal Cups and their oat flour in this Healthy Zucchini Bread. (We also love using their whole wheat flour in our Healthy Banana Muffins or their regular flour in the Italian Cream Pie)
Oats are a great wholesome source of good carbs and they go in practically anything! I love them for breakfast in the morning, ground up into a flour for the base of these apple muffins, as a topping on breads… the list goes on and on!
If I was you, I’d make these Healthy Apple Muffins STAT!
You can even double the batch and freeze half of them for the school year.
What kind of apples are best for baking?
ANY apple will work for baking, but different apples have different tastes.
If you prefer sweeter apples, Cortland or Fuji are a good choice. For a more tart applesauce Braeburn, McIntosh are a better choice.
This post lists all of the different apples and flavors they bring to a dish.
There’s really no ‘wrong’ apple to use – when you bake apples them they become softer, sweeter + sooo delicious!
Substitutions for healthy apple muffin recipes:
You can easily substitute many ingredients in this skinny apple muffin recipe. Here are some suggestions for you.
- Oats – You can not substitute steel cut oats for this recipe, it won’t work! You could substitute quick cook oats if needed.
- Honey– you can swap honey for maple syrup
- Milk – you can use any type of milk in the recipe – nondairy, or dairy will work.
- Oil – You can use olive oil or avocado oil.
- Gluten free– Make sure to use certified gluten free oats.
- Egg free– I have not tried making these muffins egg free. I think subbing flax eggs would work, but I’m not sure.
How to store apple muffins:
Storing: I store these muffin in the fridge for up to a week to maintain freshness. You can leave them out of the fridge on the counter, but they will not last as long.
Freezing: You can freeze these muffins. Put them in an airtight container or ziploc bag. To defrost, leave out the night before in the fridge and they will thaw out. Or – just pop in the microwave for 1-2 minutes!
Other healthy muffin recipes:
Healthy muffins are the best! Here are some of our favorite recipes:
- Healthy Carrot Muffins
- Healthy Pumpkin Muffins
- Healthy Banana Protein Muffins
- Healthy Lemon Chia Seed Muffins
- Healthy Cranberry Orange Muffins
Healthy Apple Muffins
- 2 cups Bob’s Red Mill Old Fashioned Rolled Oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 2 eggs
- ¼ cup honey
- 1/4 cup coconut oil melted+ cooled
- ⅓ cup almond milk
- 1.5 cup apples peeled + chopped (Approx 2 large apples)
- Preheat oven to 350 and prepared greased or lined muffin tin
- In a blender pulse oats until they are flour like consistency. Add in baking powder, baking soda, and spices. Pulse to combine
- In a separate bowl, whisk together eggs, honey, melted coconut oil and milk.
- Combine dry and wet ingredients in blender. Fold in chopped apple pieces* Do not blend the apples!
- Pour batter into greased/lined muffin tin, filling ¾ the way
- Bake at 350 for 20 minutes until golden brown.
- Oats - You can not substitute steel cut oats for this recipe, it won't work! You could substitute quick cook oats if needed.
- Honey- you can swap honey for maple syrup
- Milk - you can use any type of milk in the recipe - nondairy, or dairy will work.
- Oil - You can use olive oil or avocado oil.
- Gluten free- Make sure to use certified gluten free oats
- Egg free- I have not tried making these muffins egg free. I think subbing flax eggs would work, but I'm not sure.