Low Fat Apple Oatmeal Muffins
Start your morning on a deliciously wholesome note with these Low Fat Apple Oatmeal Muffins—a perfect blend of hearty oats, naturally sweetened applesauce, and warm cinnamon spice. Packed with whole wheat flour and diced fresh apple, these muffins deliver a nutritious boost while staying moist and tender, thanks to the addition of low-fat milk and honey. With just 15 minutes of prep and a quick bake, they’re an easy grab-and-go breakfast or snack. Optional mix-ins like chopped walnuts or raisins add a delightful texture, but these muffins are just as satisfying on their own. These healthy, low-fat treats are ideal for meal prepping, as they store beautifully for busy mornings or mid-day cravings. Whether enjoyed fresh from the oven or reheated, these guilt-free muffins promise comfort and flavor in every bite.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Low-fat milk
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled, cored, and finely diced
- 0.25 cup Chopped walnuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
In a medium bowl, combine the rolled oats and low-fat milk. Let the mixture soak for 10 minutes to soften the oats.
In a large bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt until well combined.
In another small bowl, whisk the egg until slightly frothy. Add the unsweetened applesauce, honey, and vanilla extract to the egg, and mix well.
Pour the wet ingredients, including the soaked oat mixture, into the bowl of dry ingredients. Stir gently until the ingredients are just combined. Do not overmix.
Fold in the finely diced apple and, if using, chopped walnuts or raisins.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 90.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 470 mg | 36% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
