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These apple oatmeal muffins are soft, cozy, and naturally sweetened with applesauce and maple syrup. Each bite is filled with juicy apple pieces and warm cinnamon flavor, perfect for breakfast or snack time.
Why this Recipe Works
Seeing how much you guys loved my pumpkin oatmeal muffins, I knew I had to bring you an apple version that’s just as cozy and wholesome. These apple oatmeal muffins are everything you want in a fall bake! Soft, tender, and perfectly spiced with warm cinnamon.
The combination of oats, applesauce, and diced apples keeps them moist and hearty without relying on lots of sugar or butter, making them a healthy muffin recipe you’ll feel good serving to your family.
They’re also incredibly easy to make with pantry staples and freeze beautifully, so you can always have a nourishing breakfast or snack ready. Each bite has that comforting apple-cinnamon flavor everyone loves, and they hold up just as well in a lunchbox as they do on a cozy weekend morning.
Since I’ve tested more muffin recipes than I can count, trust me when I say these are some of the best healthy muffins for toddlers and kids.
If you love these, be sure to check out these banana apple muffins, or this easy apple cinnamon baked oatmeal. They’re all cozy, wholesome breakfasts that are kid-friendly and full of fall flavor.
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Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Rolled oats – Add a little chewiness and fiber, keeping the muffins hearty and satisfying.
- Applesauce – You can use store-bought or try this homemade unsweetened applesauce. Helps reduce the need for extra sugar and oil while keeping the muffins tender.
- Chopped apples – Use your favorite variety! We love honeycrisp and cosmic apples.
- Maple Syrup – Just enough to gently sweeten the muffins and add a cozy, caramel-like flavor.
- Cinnamon – Gives that classic, comforting fall flavor we all love.
- Baking powder & baking soda – The dynamic duo that helps these muffins rise perfectly, even with all the oats and apples.
- Vanilla extract – Pulls all the flavors together for that warm, homey taste that makes these muffins so irresistible.
Substitutions
Here are a few easy swaps if you’re missing an ingredient or want to adjust based on what you have on hand:
- Eggs – You can replace 2 eggs with 2 tablespoons of ground flaxseeds or chia seeds mixed with 6 tablespoons of water. Let the mixture sit for about 5–10 minutes until it thickens and becomes gel-like before adding it to your muffin batter.
- Oats – Rolled oats are best for texture, but quick oats work if that’s what you have.
- Applesauce – No applesauce? Try mashed pear or banana instead.
- Milk – Any plant-based milk (like almond, oat, or soy) works perfectly in place of cow’s milk.
- Butter or oil – You can use coconut oil or avocado oil.
- Maple syrup – Use honey or this homemade 2-ingredient date syrup for a different natural sweetness.
- Chopped apples – Pears are a great alternative if you want a slightly different fruit flavor. Just make sure they’re firm so they hold up in the muffins.
- All-purpose flour – Use whole wheat flour for a nuttier, heartier muffin, or a 1:1 gluten-free flour for a gluten-free option. Keep in mind they may make the muffins a bit heartier, so don’t overmix the batter.
Step-by-Step Instructions
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: In a large bowl, whisk together the milk and applesauce.
Step 2: Stir in the oats and let sit for 10–15 minutes so they soften.
Step 3: Once oats are softened, whisk in the melted butter, eggs, maple syrup, and vanilla until well combined.
Step 4: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture. Gently stir until just combined—don’t overmix.
Step 5: Gently stir in chopped apples. Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Soak the oats – Don’t skip this step! Letting the oats sit in the applesauce and milk mixture softens them, which makes the muffins tender and light instead of dense.
- Use room-temperature eggs and milk – Helps the batter mix more evenly, giving your muffins a lighter, fluffier texture.
- Dice the apples small – Cutting them into ¼-inch pieces helps them soften evenly and distribute throughout the muffins.
- Don’t overmix – Once you add the dry ingredients to the wet, stir just until everything is combined. Overmixing develops the gluten in the flour and can make muffins tough.
- Check doneness early – Start checking at 18 minutes with a toothpick to account for every oven baking differently.
- Let muffins cool slightly before removing – Cooling for 5–10 minutes in the pan helps them set so they don’t break apart when you take them out.
Storage
Fridge – Since the diced apples make these muffins extra moist, it’s best to store them in the refrigerator. Place them in an airtight container and refrigerate for up to 5 days. Let them come to room temperature or warm them slightly before serving for the best texture.
Freezer – To freeze, arrange the cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and warm in the microwave for about 10 seconds, or 20–30 seconds if heating straight from frozen.
For more tips and step-by-step instructions, check out this full guide on how to store and freeze muffins.
More Oatmeal Muffins
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Apple Oatmeal Muffins
Equipment
Ingredients
Wet ingredients
- 1 cup unsweetened applesauce (260g)
- 1/2 cup whole milk (or milk of choice)
- 1 cup rolled oats (100g)
- 2 eggs
- 3 tablespoons melted butter (or oil)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup all purpose flour (125g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Stir in
- 1 cup chopped apples (1/4 inch pieces)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it.
- Soften oats: In a large bowl, whisk together the milk and applesauce. Stir in the oats and let sit for 10–15 minutes so they soften.
- Add wet ingredients: Once oats are softened, whisk in the melted butter, eggs, maple syrup, and vanilla until well combined.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine: Add the dry ingredients to the wet mixture. Gently stir until just combined—don’t overmix. Stir in chopped apples.
- Bake: Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Soak the oats – Makes muffins soft and tender instead of dense.
- Use room-temp ingredients – Ensures even mixing and a lighter texture.
- Dice apples small – Helps them bake evenly throughout the muffins.
- Don’t overmix – Stir just until combined for a fluffy texture.
- Cool before removing – Let sit 5–10 minutes to prevent breaking.
The first toddler friendly dessert my husband loves, too.
My 18 months old could eat them every day!
Easy and the kids like it didn’t have maple syrup so used raw agave nectar 2nd time making them at my daughter’s request. I left them in for 5min longer
I made this over the weekend with my 19 month old daughter. She loved baking alongside with me and loved the muffins even more. We used date molasses instead of maple syrup and it came out delicious. What was originally baked just for my toddler has become my husband’s favourite snack lol
Hi Susian! Oh I LOVE LOVE hearing this! Thank you so much for taking the time to share how much your family have enjoyed these muffins!
Hi,
What can be the replacement for maple syrup. Looking to bake without using sugar suitable for 10m old baby.
Thanks
Hi! You can use date syrup! If you want to make it yourself, I’ve got a recipe for that too super easy!
Really nice soft, I used honey instead of maple syrup, and less then suggested, but anyway structure and taste were great! Tnx for lovely healthy recipe
Hi, could I use agave instead of maple syrup? If yes, is it a 1-to-1 replacement? Thank you!
Hi you can and yes! If you prefer sweeter muffins, you can always add more. Enjoy!
Hi! You are missing the eggs in the list of ingredients on the recipe. I figured out that 2 were needed.
Eeks!! Thanks for catching that!!