These Baked Cinnamon Apple and Oat Muffin Cups are a great easy snack to have on hand. They require only a handful of ingredients and come together in no time at all, making them perfect for making a big batch for your busy week ahead. Refined sugar-free, gluten-free, and dairy-free these are a perfect addition to lunch boxes or picnic baskets.
Baked Cinnamon Apple and Oat Muffin Cups
These little bites of deliciousness could be on your table in no time at all.
They require only simple ingredients and come together very easily.
You are going to need:
- old-fashioned oats - remember to check the packet if you are wanting the recipe to be gluten-free;
- large eggs - opt for free range or cage free eggs. If you prefer not to use eggs I have substitution ideas below;
- apple - I tend to go for sweeter apples like pink lady or honeycrisp to give more sweetness to the muffin, but any apple will work;
- maple syrup - opt for pure maple syrup, not maple flavoured syrup;
- walnuts - you can sub for another nut if you don't have walnuts on hand, or for some pepita seeds if you want to keep these nut free for school;
- almond milk or other plant-based milk of choice. You can always use regular cows milk if you prefer;
- ground cinnamon;
- baking powder - look for aluminium free;
- vanilla extract - look for pure vanilla extract, not vanilla essence.
Want Your Cinnamon Apple Oat Muffin To Be Vegan or Egg-Free?
Not a problem!
If you want to make these muffins vegan or egg-free then you can simply sub in some chia or flax eggs instead.
For each egg used in the recipe, simply sub in one tablespoon of chia seeds or ground flax seeds mixed with 3 tablespoons of water and left to sit for about 5 minutes until the mixture becomes thick and gelatinous.
Once you have the required texture, simply use them as you would the eggs in the recipe.
How To Prepare and Store Cinnamon Apple Oatmeal Cups
To make these muffins you are simply going to mix all of the ingredients together, divide the mixture between cups in a muffin tin, and then pop them into the oven until baked to perfection.
Sounds easy right!
Apple and oat muffins will last in an airtight container on the kitchen bench for about 3-5 days.
They can also be frozen for about 3 months.
Simply pull out of the freezer the night before you want to eat them, and allow them to thaw in the fridge overnight.
How To Serve Baked Apple Cinnamon Oatmeal Muffins
These little muffins are pretty versatile.
They can be served cooled to room temperature and packed for a lunch or picnic.
If it is cold outside and you need something warming, they can be eaten straight from the oven (allow to cool slightly first so you don't burn your tongue), or you can pop into the microwave for about 20 seconds to reheat.
They also go well served:
- with a drizzle of maple syrup or honey on top;
- warmed, sliced in half, with some butter spread on top of the slices;
- sliced in half and topped with some nut butter of choice (walnut or almond butter go particularly well);
- as a grab and go breakfast option.
Need more Cinnamon Apple Recipes?
Once you have made these apple and oat muffins you are more than likely going to have a hankering for this amazing flavour combination (it is perfect for Fall after all!).
Luckily for you, that particular combination happens to be a favorite of mine!
Check out these yummy recipes using cinnamon and apple as the main ingredients:
- Fresh Apple Cinnamon Granola
- Brown Butter Apple Sice Muffins
- Keto Mini Apple Cinnamon Grain-Free Muffins
- Healthy Pumpkin Muffins with Apple and Granola Crumb
- Apple Cinnamon Bread from Plated Cravings
Baked Apple Cinnamon Oatmeal Muffins
- 3 cups old fashioned oats
- 2 large eggs
- 1 apple peeled, cored and diced
- ¼ cup maple syrup
- ½ cup walnuts roughly chopped
- 1 cup almond milk
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 350 deg F (175C) and line a muffin pan with muffin liners.
- In a large bowl mix together the eggs, maple syrup, almond milk, and vanilla extract until well combined.
- Add in the oats, diced apple, walnuts, ground cinnamon, baking powder, and salt. Mix until well combined.
- Scoop the oat mixture into the muffin pan.
- Bake in the oven for 25 minutes until the top is golden.
- Once done, remove from the oven and allow to cool for 10 mins. Serve with a drizzle of maple syrup (optional).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Really enjoyed these muffins. Perfect for light breakfast with coffee.
Kids loved these in their lunchbox this week!