Apple Oat Muffins Recipe
These apple oat muffins are sweetened with dates and packed with chopped apple, rolled oats, almonds, applesauce, and buttermilk for a hearty, wholesome crumb. No refined sugar beyond dates and a touch of brown sugar, making them a genuinely nutritious breakfast muffin. Warmly spiced with cinnamon and wonderfully satisfying any morning. Also try my Sweet Potato Muffins, Raspberry Muffins, or Blueberry Muffins.
Apple Oat Muffins Recipe
These Apple Oat Muffins are sweetened with dates and they are delicious ! They make great quick breakfasts.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 1/2 cup (135 g) Old Fashioned Rolled Oats
- 1 tsp (5 g) Baking Powder
- 1/4 tsp (1 g) Ground Cinnamon
- 1/2 cup (125 ml) Buttermilk
- 1 Egg, Large, Lightly Beaten
- 1/4 cup (60 g) Applesauce
- 1 Apple, Large, Chopped, Skin On
- 3 Dates, Chopped and Lightly Coated With Flour
- Nonstick cooking spray for the muffin pan
Toppings
- 1/4 cup (20 g) Raw Almonds, Chopped
- 2 tbsp (25 g) Brown Sugar
- 1/8 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Coat the muffin pan with nonstick cooking spray.
- Mix the rolled oats, baking powder and cinnamon. Stir in the buttermilk, lightly beaten egg and applesauce.
- Fold in the chopped apple. Lightly coat the chopped dates with flour as indicated in the ingredients, then fold them into the mixture.
- Spoon the mixture into the prepared muffin pan, filling the cups to the top.
- Mix the chopped almonds, brown sugar and cinnamon listed for the topping. Sprinkle over the muffins.
- Bake for 25–30 minutes. Let the muffins cool enough to remove from the pan, then transfer to a rack.
Video
Notes
The source video specifies a 25–30-minute bake; the cooking field uses the upper end of that range. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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