Cinnamon Apple Oatmeal Muffins (Wholesome Grab-and-Go Breakfast!)

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These cinnamon apple oatmeal muffins are hearty, wholesome, and bursting with fall flavor. Made with whole wheat flour, oats, applesauce, and fresh diced apples, they’re a lighter spin on traditional muffins—perfect for busy mornings or afternoon snacks.

They’re moist yet filling, thanks to the oats and applesauce, and the warm cinnamon makes your kitchen smell like autumn comfort. Best of all? They’re ready in just 25 minutes.

Why You’ll Love These Muffins

• Better-for-you: Whole wheat flour, oats, and applesauce make these a lighter choice.
• Quick & easy: Only 25 minutes from start to finish.
• Grab-and-go: Great for breakfast, snacks, or lunchboxes.
• Classic fall flavor: Cinnamon + apple = cozy comfort food.

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Cinnamon Apple Oatmeal Muffins

Yield: 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These cinnamon apple oatmeal muffins made with whole wheat flour are a perfect hearty grab-n-go breakfast or snack option.

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Ingredients

• 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

Instructions

1. Preheat the oven to 400°F. Place liners* into 8 spaces of a regular muffin tin.
2. Stir together the flour, oats, cinnamon, baking powder, salt and sugar in a large mixing bowl.
3. Add the egg, milk, applesauce, diced apple and corn oil. Use a rubber spatula to fold and mix everything until just combined.
4. Fill each muffin cup 3/4 of the way.
5. Bake the muffins for 20 minutes or until a toothpick inserted comes out clean and they spring back when touched lightly with your finger.
6. Remove them to a rack to cool completely.

Notes

• Extra-large muffin liners work great for portability.

Recommended Products

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  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
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  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
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  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

Healthy Ingredient Swaps

This recipe uses a few simple swaps to make muffins that are hearty but still moist:

• Unsweetened applesauce for most of the sugar.
• Whole wheat flour + oats for more fiber and texture.
• Corn oil (or canola oil) for a neutral, heart-healthy cooking fat.

Tips for the Best Muffins

• Don’t overmix: Stir until just combined to keep them tender.
• Use tart apples: Granny Smith or Honeycrisp balance the sweetness.
• Eat warm: They’re delicious with butter or cream cheese.
• Use extra-large liners: Helps protect muffin tops for grab-and-go eating.

Storage & Freezing

• Counter: Store airtight for 2 days.
• Fridge: Lasts up to 5 days.
• Freezer: Wrap individually and freeze up to 3 months. Microwave to reheat.

FAQs

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