Apples and fall. They just go together. When I taught preschool, September was always apple month, and we’d read lots of books about fall things like apples, trees, and hibernation. In Ohio, apple picking season is typically from September 1st to late October. Apple cider, caramel apples, bobbing for apples, apple butter…all of these things make me think about the crisp fall weather. These apple cinnamon oatmeal muffins are perfect for fall, but they’re also perfect for any season. Muffins are very budget friendly too! Make a batch and your house will smell tantalizing. These muffins are an easy grab and go breakfast or a mid-afternoon snack.
Apple Cinnamon Oatmeal Muffins
Apple Cinnamon Oatmeal Muffins
These apple cinnamon oatmeal muffins make a great on the go breakfast.
Ingredients
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup brown sugar firmly packed
- 1 cup milk
- 1 egg lightly beaten
- 1/2 cup unsalted butter melted and cooled
- 2 apples chopped and separated
- 1/4 tsp cinnamon
Instructions
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Preheat oven to 400 degrees
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Mix together all dry ingredients except brown sugar
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Add brown sugar, milk, egg and butter
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Gently fold in one chopped apple
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Add cinnamon
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Spray or grease a muffin tin and divide batter evenly
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Top batter with other chopped apple and sprinkle with a bit more cinnamon
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Bake for 20 minutes or until a toothpick inserted in the muffins comes out clean
Recipe Notes
Melt the butter at least 15 minutes ahead of baking, so it has time to cool.
You may want to double this recipe! I haven’t tried to freeze these, but I think it would work well. You could freeze them individually and heat them in the microwave for a quick snack. If you want a vegan apple muffin recipe, check out this post from Molly.
This is a recipe you’re going to want to make often, so pin this to keep it handy!
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