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Apple Cinnamon Oat Muffins


I am a single mom, marathoner-in-training and running coach at The Run Formula- oh yea, and somewhere in there I work a full time job. Whoa! My plate of life is full -but my plate in the kitchen is not. I often struggle with the time and energy to make healthy meals and come up with nutricious on-the-go snacks- until I devised this recipe for high fiber oat muffins! Flavorful, moist and low-fat, these muffins make an excellent packable snack to keep hunger at bay throughout the work day. I have found myself baking two batches on Sundays so that I can freeze a dozen for weeks when I am extra busy!

I hope you enjoy these delicious, healthy muffins as much as I do!



1  1/4 cups whole wheat flour

1  1/4 cups oats

1 tsp baking powder

1/2  tsp baking soda

1/4 tsp salt

1 and 1/2 tsp. cinnamon

1 cup unsweetened applesauce

1/2 cup low-fat buttermilk*
1/4 cup brown sugar***

2 Tbsp. vegetable oil

1 large egg, lightly beaten

1 large apple, peeled and cubed into tiny cubes 

Substitution: If you don’t have buttermilk on hand (like me), you can substitute it for 1/2 cup of milk and 1/2 Tbsp of white wine vinegar. Add together in a separate bowl and let the mixture stand for 10 minutes before adding it to the recipe.




Preheat the oven to 350 degrees. Line a muffin pan with paper or silicone liners. 

In a large mixing bowl combine the dry ingredients: flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, buttermilk (or milk and white wine vinegar mixture), brown sugar, oil and egg. Slowly add the wet mixture into the dry mixture until just combined; be careful to not overmix the ingredients. Gently fold in the apple chunks with a rubber scraper.

Divide the batter evenly between prepared muffin cups. Bake for approximately 30-35 minutes or until tops are brown. Cool on a wire rack.




Thanks a Lot!

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