Healthy Apple Cinnamon Oat Muffins
Moist and tender whole wheat muffins packed with oats, apple, and cinnamon. Made with Greek yogurt and maple syrup for a wholesome breakfast or snack.
Ingredients
- 1 ½ cup whole wheat flour 180 g, spooned and leveled
- ¾ cup rolled oats 68 g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 6 Tbsp unsalted butter 85 g, melted and cooled to room temperature
- ½ cup maple syrup 170 g
- ½ cup unsweetened applesauce 120 g
- ½ cup plain Greek yogurt 120 g
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup finely chopped apple about 1 small apple with skin on, 150 g
Instructions
Preheat Oven and Prep Pan:
Set the oven rack to the middle position and preheat to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper or silicone liners.Whisk Dry Ingredients:
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon, whisking until evenly mixed.Mix Wet Ingredients:
In another large bowl, whisk the melted butter, maple syrup, applesauce, Greek yogurt, vanilla, and eggs together until the mixture is smooth.Combine Wet and Dry:
Pour the dry ingredients and the chopped apple into the wet mixture. Stir with a large wooden spoon or spatula only until incorporated; avoid overmixing.Fill Muffin Cups:
Divide the batter evenly among the prepared muffin cups (a 3-tablespoon cookie scoop works well for this).Bake Until Golden:
Bake for 18–22 minutes, until the tops are firm and a toothpick inserted into the center comes out mostly clean. Be careful not to overbake, or the muffins will become dry.Cool in Pan Then Rack:
Allow the muffins to rest in the pan for 5 minutes, then move them to a wire rack to reach room temperature before serving.