Oatmeal Apple Muffins
Soft, wholesome, and bursting with fruity flavor, these Oatmeal Apple Muffins are the perfect balance of hearty and sweet to start your day or satisfy an afternoon craving. Made with simple pantry staples like rolled oats, cinnamon, and brown sugar, this recipe also features juicy chunks of fresh apple, adding natural sweetness and moisture to every bite. The oats are soaked in milk for extra tenderness, while a touch of vanilla enhances the comforting flavors. Ready in under 40 minutes, these muffins are an easy yet nutritious option for busy mornings or casual snacking. Plus, they bake up beautifully golden and are perfectly portable! Store extras for meal prep and enjoy these moist, fiber-packed muffins all week long.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup brown sugar
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and diced
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a small bowl, combine the rolled oats and milk. Let them soak for about 10 minutes while you prepare the other ingredients.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, mix the brown sugar, melted butter, egg, and vanilla extract until well combined.
Stir the soaked oats and milk mixture into the wet ingredients.
Gradually fold the wet mixture into the dry ingredients, being careful not to overmix. The batter will be thick.
Gently fold in the diced apple until evenly distributed throughout the batter.
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 and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 101.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 501 mg | 39% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1251 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.
