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Over head shot of apple muffins on a wooden chopping board scattered with rolled oats.

Healthy Apple Muffins

These healthy apple muffins are loaded with nutritious oats, yummy comforting flavours of apple and cinnamon, a delicious oatmeal muffin for breakfast, snack, or lunchboxes.
4.65 from 68 votes
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Course: Baking
Cuisine: New Zealand
Keyword: healthy apple muffins, apple oat muffins, apple cinnamon muffins, apple muffins, apple muffin recipes
Servings: 12 muffins
Calories: 214kcal


  • muffin tray


  • 1 ½ cups rolled oats 160g
  • 1 ½ cups milk 375ml
  • 1 large apple 200g
  • 1 teaspoon vanilla essence
  • 1 cup flour 130g
  • 2 teaspoon cinnamon
  • 3 teaspoon baking powder
  • 80 g brown sugar This is one third of a cup, the internet seems to not like the symbol. 80g, any granulated sugar can be used.
  • ½ cup mild olive oil Can be subbed for ½ a cup of melted butter this is approximately 120g a 113g stick of butter will be close enough.
  • ¼ cup apple sauce If you don't wish to use apple sauce you can sub one egg.


  • preheat oven to 180 degrees celsius approx 350 F
  • Prepare a 12 cup muffin tin, grease it or line with paper cups
  • Grate the apple. Soak the rolled oats and grated apple and vanilla in the milk. This is best done for at least 20 minutes, you can totally do it overnight if you want as well. Soaking the rolled oats makes the muffins soft and fluffy.
  • Place the dry ingredients; flour, baking powder, cinnamon and brown sugar in a large mixing bowl, use either a whisk or fork to combine them
  • Add the apple sauce and oil to the soaked oats and mix well.
  • Add the wet ingredients to the dry ingredients and gently combine until just mixed. 
  • Portion batter into the muffin tray.
  • Bake for 25-30 minutes. The muffins will be golden when cooked and will bounce back when gently pressed in the centre. Allow to cool in the tray for 5 minutes before removing.




  • Apple sauce: This can be substituted for an egg, the muffins will work but the apple flavour will not be as intense.
  • Milk: Any milk or milk alternative can be used, (soy milk, almond milk, rice milk)
  • Mild olive oil: This can be substituted for melted butter or any mild flavoured oil.
  • Brown sugar: This can be substituted with any granulated sugar. If you would like to make this muffin with no added sugar, you can increase the apple sauce to 1 cup and skip the sugar. The muffins will be a little denser than if the granulated sugar is included.
  • Flour: This recipe does work with a gluten-free baking mix


  • Be sure to soak the rolled oats If you skip this step the oatmeal muffins will have a very dense and chewy texture.


  • Store at room temp in an airtight container for up to 3 days 
  • Freeze in an airtight container for up to 3 months (they defrost beautifully in a lunchbox)


Serving: 1muffin | Calories: 214kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 122mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg