These cinnamon apple oatmeal muffins made with whole wheat flour are a perfect hearty grab-n-go breakfast or snack option. Make sure to scroll to the end for this recipe, as well as some of my other favorite muffin recipes!
Fall is in the air and school is back in session. It’s my favorite time of the year, even if it’s also one of the busiest. My daughter and I tend to be grab-n-go breakfast eaters, preferring instead to eat a bigger lunch and dinner.
A hearty, better-for-you muffin can be a wonderful way to both quell hunger, while also being portable.
Because it’s fall, I have cinnamon-apple on the brain and these muffins embody every bit of those flavors and scents with lots of cinnamon, diced fresh apple and unsweetened applesauce.
I made a few swaps for ingredients to help make these muffins better for you, too.
To make these a lighter option than a traditional muffin recipe, I replaced most of the sugar with unsweetened applesauce in this recipe, and I used old fashioned oats and whole wheat flour in place of all-purpose flour.
Canola oil was replaced by corn oil, an all-purpose cooking oil that’s can be a heart-healthy choice for your family, with a neutral taste that lets the natural flavor of your food stand out.
And even though I didn’t need high heat for this recipe, it’s worth noting that corn oil has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing and grilling.
The denseness of the muffins make them a filling and hearty option for breakfast or a snack, and they still taste fresh and light because of the bites of fresh apple throughout.
I like to eat mine warmed up with a little butter or cream cheese.
Check out some of my other muffin recipes here:
- Homemade blueberry muffins
- Strawberry banana oatmeal muffins
- Zucchini banana muffins
- Cranberry almond zucchini muffins
- Egg-free zucchini bread mini muffins
- Velvety banana bread muffins
- 1 cup whole wheat flour
- 1/2 cup old fashioned oats
- 2 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg, beaten
- 1/4 cup corn oil or canola oil
- 1/4 cup whole milk
- 1 cup unsweetened applesauce
- 1 medium apple, peeled and finely diced
- Preheat the oven to 400°F. Place liners* into 8 spaces of a regular muffin tin.
- Stir together the flour, oats, cinnamon, baking powder, salt and sugar in a large mixing bowl.
- Add the egg, milk, applesauce, diced apple and corn oil. Use a rubber spatula to fold and mix everything until just combined.
- Fill each muffin cup 3/4 of the way.
- Bake the muffins for 20 minutes or until a toothpick inserted comes out clean and they spring back when touched lightly with your finger.
- Remove them to a rack to cool completely.
*I use extra large liners because the extra lip helps protect the top of each muffin and I find there's less of a mess when you're grabbing the muffins to go. Regular-sized liners would work fine, too!
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- Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
- M KITCHEN WORLD Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
- J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
- OXO 1067838 Good Grips Utility Cutting Board, Red,10-1/2-Inch x 15-Inch
- Norpro Giant Muffin Cups, White, Pack of 48
- Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
- Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 207mgCarbohydrates: 25gFiber: 4gSugar: 7gProtein: 4g