Apple Oatmeal Muffins

This post was sponsored by Bob’s Red Mill.  All opinions expressed here are my own as I only promote brands that I truly love.

Apple Oatmeal Muffins are delicious whole grain muffins studded with tender chunks of apple, the warm flavor of cinnamon, and they’re topped with a crunchy oat streusel!

My kids have been back to school for an entire week already, and things are transitioning nicely.  

My boys go to different schools now, so I’m on a mission to make things go as smoothly as possible so we can get out the door fast.  

These apple crisp muffins are a quick and easy breakfast, and perfectly portable in case we’re running late.

Oatmeal is in the regular breakfast rotation, including blueberry overnight oats and baked oatmeal. I had the idea to make these Apple Oatmeal Muffins for a fun back to school breakfast, and they were an instant hit.

They’re completely reminiscent of our favorite apple crisp with big chunks of apple and that golden brown streusel topping.

I used Bob’s Red Mill Old Fashioned Rolled Oats for this recipe. The oats are what sets these muffins apart as they’re kiln roasted to give them a delicious, wholesome flavor.

The oats are rich in dietary fiber and help reduce cholesterol, and they add great texture as well.  They’re a huge win any way you look at them!

Why you’ll love this recipe:

• These healthy apple crisp muffins are 100% whole grain with whole wheat white flour and a double dose of oatmeal in the muffins and in the streusel.  
• They’re studded with tender chunks of apple and the warm flavor of cinnamon for the perfect fall breakfast.
• They’re great for meal prep breakfast and they’re freezer friendly.

How to make apple crumble muffins 

These apple crumble muffins are extremely easy to make, and I’ve included step by step instructions below to make things even easier.  

There are two components involved — the muffin batter and an oat streusel, with an easy glaze as an optional third component.

Pro tip: Make a double batch and freeze half for later!

See the recipe card below for full instructions.

1. Combine the 1 1/4 cup flour, 1/2 cup oats, baking powder, cinnamon, baking soda and salt in a small bowl.
2. In a large bowl, vigorously whisk the 3/4 cup brown sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.
3. Add the dry ingredients into the wet ingredients, stirring just until combined, then fold in the apple.
4. Place the 1/2 cup flour, 1/4 cup oats, 1/4 cup brown sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. .
5. Divide the muffin batter between the (12) muffin cups, then top evenly with the streusel.
6. Bake for 18-20 minutes until golden brown and set, and a toothpick inserted into the center comes out clean.

Recipe notes:

• Pro tip:  Bake a double batch and freeze half for later!
• Store muffins in an airtight container at room temperature for 3- 5 days.
• Omit the streusel and glaze for a muffin that’s lower in sugar.

More muffin recipes you’ll love:

• Apricot muffins
• Banana muffins
• Carrot oatmeal muffins
• Chocolate quinoa muffins by iFoodReal
• Healthy chocolate zucchini muffins
• Healthy cranberry orange muffins
• Healthy lemon blueberry muffins
• Healthy morning glory muffins
• Healthy pumpkin muffins
• Healthy zucchini muffins
• Strawberry banana muffins

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Apple Oatmeal Muffins

Servings: 12 muffins

Prep Time: 15 mins

Cook Time: 18 mins

Additional Time: 0 mins

Total Time: 33 mins

Apple Oatmeal Muffins are delicious whole grain muffins studded with tender chunks of apple, the warm flavor of cinnamon, and they're topped with a crunchy oat streusel!

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Ingredients

For the muffins:

• 1 1/4 cups whole wheat white flour
• 1/2 cup Bob’s Red Mill Old Fashioned Rolled Oats
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup light brown sugar packed
• 1/3 cup oil your favorite
• 2 large eggs room temperature
• 1/2 cup plain Greek yogurt
• 1/4 cup milk dairy or non-dairy
• 1 medium Granny Smith apple peeled, cored, and chopped into 1/2″ chunks

For the Streusel:

• 1/2 cup Bob’s Red Mill Old Fashioned Rolled Oats
• 1/4 cup white whole wheat flour
• 1/4 cup light brown sugar packed
• 1 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter cut into small cubes

For the Glaze (optional):

• 1/4 cup powdered sugar
• 1-2 teaspoons skim milk

Equipment

• Chicago Metallic Standard Muffin Pan

Instructions 

Prepare the muffins:

• Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners or spray the cavities with cooking spray. Set aside.
• Whisk together the 1 1/4 cups flour, 1/2 cup oats, baking powder, cinnamon, baking soda, and salt.
  1 1/4 cups whole wheat white flour, 1/2 cup Bob’s Red Mill Old Fashioned Rolled Oats, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
• In a large bowl, vigorously whisk the 3/4 cup sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.
  3/4 cup light brown sugar, 1/3 cup oil, 2 large eggs, 1/2 cup plain Greek yogurt, 1/4 cup milk
• Add the dry ingredients to the wet ingredients, stirring just until combined, then fold in the apple chunks. Divide the batter evenly between each of the 12 muffin cups.
  1 medium Granny Smith apple

Prepare the streusel:

• Place the 1/2 cup flour, 1/4 cup oats, 1/4 cup brown sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. Top the batter with the streusel — you may not need all of it.
  1/2 cup Bob’s Red Mill Old Fashioned Rolled Oats, 1/4 cup white whole wheat flour, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter
• Bake on the middle rack of the oven for 18-20 minutes or until the tops of the muffins spring back when pressed gently, or a toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Prepare the glaze (optional):

• Place the powdered sugar in a small bowl. Add 1 teaspoon of milk and stir. Add another 1-2 teaspoons of milk depending on the desired consistency. Spoon a bit of glaze over each muffin and allow to set at room temperature. Enjoy!
  1/4 cup powdered sugar, 1-2 teaspoons skim milk

Notes

• Pro tip:  Bake a double batch and freeze half for later!
• Store muffins in an airtight container at room temperature for 3- 5 days.
• Omit the streusel and glaze for a muffin that’s lower in sugar.

Nutrition

Serving: 1muffin, Calories: 264kcal, Carbohydrates: 39g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 39mg, Sodium: 172mg, Potassium: 109mg, Fiber: 3g, Sugar: 22g, Vitamin A: 149IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast

Cuisine: American

Author: Marcie

Keyword: apple crumble muffins, apple oatmeal muffins

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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