We have been on a muffin kick lately! I can’t even guess how many muffins we’ve made recently but I can tell you we love them! Our newest favorite is Apple Oatmeal Muffins!
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If you’ve ever made my Banana Bread, you’ll love this recipe too. They use the same base ingredients but the diced apples, cinnamon and oats help it transform into a muffin that deserves it’s own accolades.
I’ve tested this recipe with whole wheat pastry flour and whole wheat flour. Whole wheat pastry flour is my favorite (it’s my favorite in all my baked goods) but the whole wheat flour was good too, just a little dryer. I’ll be testing it with unbleached white flour soon and I’ll update this post.
The oats make these muffins less dessert like and more hearty. The bananas, apples, apple sauce and sugar give it a nice sweetness, but they are not overly sweet.
I prefer the muffins fresh out of the oven but we’ve exercised self control to enjoy them for a few days and they still taste great!
If you are looking for a breakfast on the go, a mid day snack, or even a healthy dessert, this Apple Oatmeal Muffin is for you! I grabbed one on the way to church on Sunday and didn’t even make a mess! Did you know I’m a messy eater? Thankfully these muffins hold together well.
Apple Oatmeal Muffins
Ingredients
- 1 cup apple sauce
- 1/2 cup sugar
- 2 ripe bananas
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup diced apples
- 1/2 cup rolled oats
- 1 1/4 cup whole wheat pastry flour
Do
- Preheat oven to 350 degrees.
- Mix apple sauce and sugar together.
- Add 2 smashed ripe bananas and stir together.
- Add the salt, baking soda and cinnamon and give it a good stir.
- Mix in the diced apples and the rolled oats.
- Pour in the flour, adding a little at a time and stirring to incorporate before adding more until it is all mixed together. If it seems too dry you can add little plant-based milk. Add in 1 tablespoon at a time so you don’t use too much.
- Prepare your muffin pan. If your pan sticks you’ll want to use a little cooking spray. If you have a nonstick pan you won’t need to. Scoop batter into a muffin pan. I use about 1/4 cup of batter in each.
- Bake for 15 minutes. Test for doneness by inserting a toothpick into the center of the muffin, it’s done when it comes out clean.
These muffins can be stored at room temperature in an air tight container for a few days.
These plant-based muffins are easy to make and delicious! Your family will love these muffins. These muffins can be stored at room temperature in an air tight container for a few days. You can use white flour, whole wheat flour, or whole wheat pastry flour but whole wheat pastry flour gives the best outcome. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Apple Oatmeal Muffins
Ingredients
Instructions
Notes
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Hi Holly. Any particular type of apple for the topping? I have Gala in my fridge at the moment & would love to try these muffins out soon. Thanks!
Laura, I have made these with Gala! They were perfect! I’ve also tried them with HoneyCrisp. Next I plan to try Granny Smith! I hope you love them!
Hi again Holly & thank you for responding so quickly. I can’t wait to make these since I don’t use my regular oven either during the summer, I live in Arizona too😉. I’ll probably make these tomorrow!
Famous quote health is wealth is something that everyone knows but few follows. In this fast life of cities, people don’t realize that they are taking themselves towards death bed by eating junk and filling up their system with the bad nutrition which is destroying there health. We need to understand that with healthy choices wealthy lifestyle moves along.
These even passed the grandson test! I used homemade applesauce, & coconut sugar, and they were perfect♡ . Thanks for the recipe!
Really good! Should have made two batches!! I, too, made it using homemade apple sauce. I think I’ll use less sugar next time. I wonder if they would freeze well.
I’m so glad you enjoyed them! We haven’t tried freezing them, we always eat them all!
Would you recommend a GF flour in place of the whole wheat pastry flour. This recipe looks amazing and would love to make it soon! I’m new to Plant Based eating and need easy, delicious go to meals to get me started. My Instant Pot should be arriving today! Lots of 1st’s! Appreciation Flowing , Bobbi
Bobbi! That is so exciting! Congrats on going plant-based and trying new things. If you need any help feel free to email me! I’m happy to help!
I would recommend Bob’s Red Mill 1 to 1 flour. You use the same measurements. I’m pretty sure it would work great. I’ll have to try it to be certain but I use it for all my gluten-free baking recipes these days.
Help. They turned out gooey. So I cooked them longer, it didn’t help. I must have done something wrong. I used whole wheat flour. They are so tasty though.