These oat-flour based muffins are filled with applesauce, shredded apples, and cinnamon, and they make an easy, healthy Fall breakfast that are perfect for chilly Fall mornings!
Have you ever made Apple Cinnamon Muffins?
The scent of apple cinnamon filling the air throughout your house is nothing short of heavenly.
Filled with applesauce, sweet apples, and warm cinnamon, Apple Cinnamon Muffins are one of the best Fall breakfasts, in my opinion, that I look forward to every year. 🙂
This year, I’m sharing the recipe for my oat-flour based Apple Cinnamon Muffins, for a healthy version of the classic Fall breakfast.
Made with only one flour: oat flour, these muffins are an extra filling breakfast with extra fiber.
These Apple Cinnamon Oat Muffins are also made with applesauce for less sugar, and a moist and easy way to make muffins a little healthier.
Filled with shredded (or finely diced) apples, these gluten-free muffins are easily made dairy-free too so everyone can enjoy them!
Sprinkle your muffins with a little cinnamon sugar on top for the finishing touch, my absolute favorite part that I think MAKES these muffins the BEST! 🙂
So, what do you need to know to make these Apple Cinnamon Oat Muffins?
First, what kind of apples to use. I recommend using Granny Smith, my favorite apple to bake with in muffins and breads. The extra tart flavor in Granny Smith comes across beautifully in baked goods.
You can also use Fuji and Gala apples, but I don’t think they give you quite as much of a sweet and tart apple punch as Granny Smith do. So, if you can, go green, if not pick Fuji or Gala!
Now about those apples: To shred or dice, is the question? 😉
I like both, but the texture eater in me prefers shredded apples over diced apples. I think I’ve eaten one too many Apple Cinnamon baked goods that had apples that were not finely diced enough, that now I prefer shredded apple just to be safe.
A food processor will quickly shred your apples, too. Easy, peasy!
If you prefer apple chunks, I recommend dicing them as finely as you can get them. That way you get more apple chunks in each bite, and more of a correct apple texture inside your muffins.
For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.
You can also substitute the oat flour with an all purpose gluten-free flour blend, if you’d prefer.
Last but not least: Cinnamon.
Be sure to look for a high quality cinnamon at your supermarket to use in these muffins.
I like to splurge a little on my cinnamon, instead of buying store brand (which I do with a lot of things!) I actually recommend buying name brand. You don’t need to spend $20 on cinnamon, but a couple more bucks than the store brand does make a big difference.
Other than that, don’t forget the cinnamon sugar topping that really takes these Apple Cinnamon Oat Muffins and sends their flavor through the roof!
I hope you make these Apple Cinnamon Oat Muffins and your family enjoys them as much as mine does!
These muffins are great for kids and adults, healthy, and filled with spiced Fall flavor deliciousness! What more could you want?! 🙂
Need more Fall flavors in your life? I love these Soft Pumpkin Oatmeal Cookies, Apple Cinnamon Oat Pancakes, and Pumpkin Chocolate Chip Granola (all gluten-free)! And don’t forget these gluten-free Snickerdoodle Cookies too. 🙂
- 1 3/4 cup oat flour (certified gluten-free)
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or butter)
- 1/2 cup sugar
- 1/2 cup applesauce (plain, unsweetened)
- 1 tsp vanilla
- 2 eggs
- 1 cup apples, shredded or finely diced (Granny Smith, fuji or gala)
- 2 tbsp sugar
- 1/4 tsp cinnamon
To begin, preheat your oven to 350 and spray a muffin tin with no-stick spray.
In a small mixing bowl, add your dry ingredients and stir them together (oat flour, cinnamon, baking powder, baking soda, and salt).
In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk them together till well combined. Now add in your vanilla and eggs and whisk lightly till combined.
Pour your dry ingredients into your wet ingredients and stir them together till you have a smooth, even batter. Add your apples to your batter and gently fold them in. Fill each muffin tin about 3/4 way full with the muffin batter.
In a small bowl, add your cinnamon sugar topping ingredients and stir them together till well combined. Sprinkle the topping evenly across the tops of your muffins.
Bake in the oven for 15-17 minutes, or till the tops of the muffins are springy to touch and a toothpick inserted comes out clean.
Store these muffins in an airtight container in the fridge, and they taste best within the first 5 days.