Apple Cinnamon Muffins

These delicious and healthy oatmeal-based apple cinnamon muffins are great for meal prep. They're fiber-rich, vegan, gluten-free, oil-free, and made without added sugar.

These delicious muffins are moist and chewy on the inside and slightly crispy on the outside. A perfect breakfast to grab and go out the door, or to sit and enjoy with a cup of tea or a golden milk latte. This recipe is also kid friendly, and a great way to get your kids to eat healthy. Check out this blog article we wrote called Healthy Eating, Healthy Kids.

For more apple cinnamon vibes, check out our Apple Smoothie.

What you need to make these muffins

1. Apples (I used Fuji)
2. Rolled oats
3. Cinnamon
4. Walnuts
5. Ground flaxseed
6. Unsweetened apple sauce
7. Unsweetened plant-based milk (I used soymilk)
8. Simple Homemade Date Syrup
9. Fresh ginger root
10. Ground cloves or cardamom (optional)

Cook these muffins along with me:

How to prepare apple cinnamon muffins

Preheat the oven to 350 F (175 C).

Grind ½ cup rolled oats in a mini blender and add to a large mixing bowl with remaining oats, ground flaxseeds, cinnamon, and a pinch of salt. If using the optional ground cloves or cardamom, be sure to add that as well.  Combine these dry ingredients with a whisk or large spoon.

Add remaining ingredients and stir until well combined.

Because this recipe is oil-free, we recommend using a silicone muffin pan as the preferred nonstick option. If you don't have one, consider using a parchment-lined 8x8 or 9x9 round or square baking pan. While they won't be muffins, you can easily make these into delicious healthy breakfast oat bars.

Carefully spoon the muffin mixture into a silicone (nonstick) muffin tin or 8x8 or 9x9 square parchment-lined baking pan. 

Bake at 350 F (175 C) for 35 to 40 minutes.

This recipe makes 12 standard-size muffins or 4 servings of 3 muffins. After these apple cinnamon oat muffins have cooled to room temperature, enjoy with a cup of tea or a golden milk latte.

You can store leftovers in a covered container in the refrigerator for up to 4 days or in the freezer for up to 4 months. To reheat from frozen, microwave uncovered at reduced power for 90 seconds. If still cold, microwave at full power for 30 seconds. 

Check out these other breakfast recipes that are great for meal prep:

• Flourless blueberry millet muffins
• Carrot cake baked oatmeal
• Overnight oats with berries
• Black forest overnight oats
• Sweet potato toasts

We hope you love this apple cinnamon muffins recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplatetrecipes so we can see your creation!

Apple Cinnamon Muffins

5 from 3 votes

Course: Breakfast

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 393kcal

Author: Gigi & Sersie

Print Pin Rate

These delicious and healthy oatmeal-based apple cinnamon muffins are great for meal prep. They're fiber-rich, vegan, gluten-free, oil-free, and made without added sugar. 

Equipment

• ▢
  1 mini bullet blender

Ingredients  

1x2x3x

• ▢ 3 cups diced apples I used Fuji apples
• ▢ 2 cups rolled oats divided
• ▢ ¼ cup ground flaxseeds
• ▢ 2 tsp ground cinnamon
• ▢ 1 tsp fresh grated ginger root
• ▢ ½ cup unsweetened apple sauce
• ▢ ½ cup Simple Homemade Date Syrup
• ▢ 1 cup unsweetened plain plant-based milk I used soymilk
• ▢ ¼ cup chopped walnuts
• ▢ pinch of salt
• ▢ pinch of ground clove or cardamom optional

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350 F (175 C).
• Grind ½ cup rolled oats in a mini blender and add to a large mixing bowl with remaining oats, ground flaxseeds, cinnamon, and a pinch of salt. If using the optional ground cloves or cardamom, be sure to add that as well.  Combine these dry ingredients with a whisk or large spoon.
• Add remaining ingredients and stir until well combined.
• Carefully spoon the muffin mixture into a silicone (nonstick) muffin tin or 8x8 or 9x9 square parchment-lined baking pan. 
• Bake at 350 F (175 C) for 35 to 40 minutes.

Notes

1. Equipment: Mini blender (to grind oats) and silicone muffin pan (or 8x8 or 9x9 parchment lined baking pan.
2. Yield: This recipe makes 12 standard-size muffins or 4 servings of 3 muffins.
3. Leftovers/Meal Prep: After these apple cinnamon oat muffins have cooled to room temperature, you can store leftovers in a covered container in the refrigerator for up to 4 days or in the freezer for up to 4 months. To reheat from frozen, microwave uncovered at reduced power for 90 seconds. If still cold, microwave at full power for 30 seconds. 

Nutrition

Calories: 393kcal | Carbohydrates: 61g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 525mg | Fiber: 12g | Sugar: 19g | Vitamin A: 191IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg

Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

Join the Meal Prep Cooking Class with Sersie and Gigi

Let’s face it, staying consistent with your health goals starts in the kitchen. This meal prep cooking class will help you develop a routine of eating healthy foods so you can be successful long-term. You don’t have to be an expert chef or even love to cook; you just need the desire to eat healthy. It’s that simple!

As an Amazon Associate, we receive a small commission for qualifying purchases.