Healthy Apple Cinnamon Oatmeal Muffins

These healthy apple cinnamon oatmeal muffins are packed with juicy pieces of apple, fragrant cinnamon, and wholesome oats. Make them today for a snack or breakfast tomorrow. 


Happy November! I’m typing this post in a maxi dress while sitting on my front porch with a glass of ice water and Biscuit (my dog) next to me. The sky is a perfect shade of blue. The sun is warm and bright. It’s 83 degrees – in November. Atlanta has had record-breaking heat over the past couple weeks and I’m not mad about it. It’s like a bonus summer!

Are you experiencing fluky fall weather too? If you want out, I’ve got the remedy.

[Tweet “Put #breakfast on autopilot this week with these healthier Apple Oatmeal Muffins by @marisamoore “]

If it doesn’t feel like fall where you are, these Apple Oatmeal Muffins will help. I promise. Once these muffins start baking, the house will smell like fall. The heartwarming aroma will give you all the fall feels.


Enjoy these for breakfast tomorrow. Smear a muffin with a little nut butter or eat it plain.


Print Recipe
5 from 2 votes

Healthy Apple Cinnamon Oatmeal Muffins

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 144kcal
Author: Marisa Moore, RDN


  • 1 cup old fashioned oats
  • 1 cup buttermilk
  • 1 cup white whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 egg beaten
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • cup apples, shredded (about 1½ medium apple)


  • Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.
    In a large bowl, combine oats and buttermilk. Let sit 15 minutes.
  • In a second mixing bowl, whisk flour, baking soda, baking powder, salt and cinnamon.
  • Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold apples into the batter.
  • Spoon the batter into the prepared muffin tin. Bake 12 minutes.
    Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack.


TIP: These muffins are best served warm. They also freeze and reheat incredibly well. To enjoy after freezing, thaw at room temperature or heat frozen muffins in a 350F oven for 10-15 minutes. 
NOTE: I don’t recommend using paper muffin cups in this recipe. Baking directly on the muffin tin produced the best results – keeping the moisture in and creating a nice crust on the outside. 


Calories: 144kcal


Go ahead a make a batch. Let me know what you think.

Healthy Apple Cinnamon Oatmeal Muffins

10 Comments on Healthy Apple Cinnamon Oatmeal Muffins

  1. Elizabeth Shaw
    November 2, 2016 at 5:37 PM (3 years ago)
    WOOOHOOO! So glad you got these up my friend :) XOXO

    • Marisa
      November 2, 2016 at 9:48 PM (3 years ago)
      Thanks, Liz!! Reply
  2. Spencer
    November 15, 2016 at 12:11 PM (3 years ago)
    I made this today and I loved it so much. The muffins tuned out moist, aromatic, warm and delicious. Thank you so much for sharing. Reply
    • Marisa
      November 15, 2016 at 12:14 PM (3 years ago)
      Thanks! I love them too. One of my favorites for sure! Reply
  3. Sue Piracci
    October 18, 2017 at 6:09 AM (2 years ago)
    LOVE the ingredients (grated apples!) & what came out is pure gold! Took a batch o a morning meetup & everyone agreed it's the best apple muffins they've had. I'll have to make double batches next time.

    • Marisa
      October 18, 2017 at 10:19 AM (2 years ago)
      Thanks for the note, Sue. What a compliment. I’m so glad you’re enjoying the recipe! Reply
  4. Jody
    January 28, 2018 at 8:53 PM (1 year ago)
    Next time I would use refined coconut oil as the unrefined I used made them taste soapy which is a common problem I’ve noticed when baking with coconut oil. Reply
    • Marisa
      January 28, 2018 at 10:56 PM (1 year ago)
      THanks for the note. I tend to find that the extra virgin coconut oil adds a fruitiness but I've never noticed a soapy flavor. I will pay attention next time I bake with it. Reply
  5. Sheri
    February 8, 2018 at 2:06 PM (1 year ago)
    Hi there, I was just wondering if I could swap out the buttermilk for almond milk just because I don’t have buttermilk and I do have apples but not sure how long they’ll last and I would love to try these muffins! Reply
    • Marisa
      February 8, 2018 at 2:21 PM (1 year ago)
      Hi Sherii, I haven't tried these with almond milk. It would possibly work but the muffins may be a bit more dry. I chose buttermilk because it helps keep the muffins moist. Reply

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