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!
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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 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 Mazola Corn Oil, an all-purpose cooking oil that is a smart 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
- 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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