Easy and packed with flavor, apple oat muffins are naturally gluten-free and have the best moist texture! They’re packed with rich, nourishing ingredients that make them a fantastic breakfast or a healthy snack.
Quick Look at the Recipe
- 🍽️ Flavor: Spiced apples with rich oats
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 25 minutes
- 🕒 Ready In: 1 hour 10 minutes (including 30 minutes of resting time)
- 👥 Yield: 12 muffins
- 📖 Dietary Info: Gluten-free, refined sugar-free, dairy-free option
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Yogurt adds additional richness and gives these muffins the perfect moist texture.
If I Had to Choose a Favorite Muffin Recipe…
Muffins have always been one of my favorite things to bake. They’re easy, freezer-friendly (I always make a ton for postpartum meal prep), and make the best quick breakfast or snack!
I especially love baking oat flour muffins. Over the years, I’ve made everything from banana oatmeal muffins to pumpkin oat muffins, but this apple version is one of my all-time favorites.
They’re so rich and moist thanks to the addition of yogurt (I use homemade yogurt, but you don’t have to). Plus the shredded apples add the perfect amount of sweet fruit flavor. Once you try them, this will become a frequent recipe in your home too!
What Makes these Healthy Apple Muffins Special?
- Simple, healthy ingredients so you don’t need to make an extra grocery trip.
- Rich, spiced apple flavor from the shredded apples and plenty of warm spices.
- Extra moist texture that will keep you coming back for more!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, in a medium bowl, whisk together the oat flour, baking soda, spices, and salt.
Step 2: In another bowl, whisk together the eggs, avocado oil, yogurt, coconut sugar, and vanilla.
Next add the wet ingredients to the dry ingredients and mix until just combined.
Step 3: Now fold in the shredded apples.
Cover the bowl and place in the fridge for 30 minutes to allow time for the oat flour to soak up some of the liquid.
Step 4: Then preheat your oven to 350 degrees and grease a muffin pan. Once the batter is done resting, divide it evenly between 12 muffin cups.
Step 5: Place in the oven to bake for 25-28 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
Let the muffins cool for 10 minutes before removing them from the pan.
If you’re looking for more clean eating snacks, check out my date energy balls and healthy banana pumpkin bread!
Tips for Success
Use full-fat dairy yogurt – This will make for the richest muffins! However, if you’re dairy free, they will still be delicious with non-dairy yogurt.
Allow time for the oat flour to soak up the liquid – Make sure to let the batter rest for 30 minutes.
Don’t over-bake – When you insert a toothpick to check for doneness, there can still be a few moist crumbs on it.
Let partially cool before removing from the pan – If you can be patient, these muffins will pop out of the pan perfectly!
FAQs
You can store cooled apple oat muffins in an airtight container on the counter for 2 days or in the fridge for up to 5 days.
Yes, apple muffins freeze wonderfully for 2-3 months.
Oats are naturally gluten free, however, some may be contaminated with gluten. If you’re sensitive to gluten, make sure to use certified gluten-free oats.
No, this recipe was created for oat flour, so you can’t use wheat flour, almond flour, or any other flour to make these muffins.
The best apples for this recipe are juicy, with a mix between sweet and tart. Gala apples are a good affordable choice.
There are a few things that help to make the best moist muffins!
– Use oil as the fat
– Add yogurt
– Let the batter rest in the fridge
– Avoid over-baking
Violet’s Tips for Serving
These muffins make a fantastic addition to a fall brunch! Serve with butter and a drizzle of honey for a rich, flavorful treat.
If you try these oat muffins, let me know in the comments! Tag me on Instagram @violet_rightathome
Apple Oat Muffins (Gluten-Free Muffin Recipe)
Equipment
Ingredients
- 2 cups oat flour use certified gluten-free oat flour if the muffins need to be gluten free
- 3 medium apples peeled and shredded
- 1/2 cup avocado oil
- 2 eggs
- 1/3 cup yogurt
- 1/3 cup coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together the oat flour, baking soda, spices, and salt.2 cups oat flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon salt, 1/2 teaspoon nutmeg
- In another bowl, whisk together the eggs, avocado oil, yogurt, coconut sugar, and vanilla.1/2 cup avocado oil, 2 eggs, 1/3 cup yogurt, 1/3 cup coconut sugar, 1 teaspoon vanilla
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded apples.3 medium apples
- Cover the bowl and place in the fridge for 30 minutes to allow time for the oat flour to soak up some of the liquid.
- Preheat your oven to 350 degrees and grease a muffin pan.
- Divide the batter evenly between 12 muffin cups.
- Bake for 25-28 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
- Let the muffins cool for 10 minutes before removing them from the pan.
Notes
- Full-fat dairy yogurt is my favorite for this recipe, though you can use non-dairy yogurt if you prefer.
- You can substitute brown or white sugar for the coconut sugar.
- Apple muffins will keep at room temperature for 2 days, in the fridge for 5 days, or in the freezer for 2-3 months.
Nutrition
If you tried these apple muffins, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
My family loves eating these with breakfast or as a healthy snack! I make them year-round, but they’re especially good in the fall when apples are in season.