These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.
Why we love this recipe
If there’s a favorite fruit in our family, it’s the apple (especially in the fall!). Here’s a fun way we created to blend them into a tasty breakfast or snack: healthy apple muffins! Ever since we made this popular healthy banana muffins recipe using oatmeal in a blender, we’ve been making them over and over. But we don’t always have ripe bananas on hand—hence, the apple variation!
These muffins are hearty and wholesome, starring oatmeal blended with maple syrup, eggs, cinnamon and allspice. They taste so good and most people are surprised to know they have no flour at all. We love them with a slather of almond butter as a breakfast or snack—and our kids gobble them up! We hope you love this variation as much as we do.
Note: The term healthy is subjective. Here, the term healthy means there is less sugar than the standard muffin. The basis for the recipe is also whole grain oats, instead of all purpose flour and granulated sugar. However, healthy eating can include a balance of foods and may look different for everyone. Contact your doctor for more information on what is right for you!
Ingredients notes for healthy apple muffins
Alex and I made these healthy apple muffins after a trip to the apple orchard, and they’ve since become a family favorite. They follow the concept of blender muffins: all you have to do is throw the ingredients in a blender! Here are a few notes on what you need:
- Apples: Any type of apple works here. We’re partial to a crisp tart apple like Pink Lady or Jonathon, but you can use any apple you like.
- Eggs, oats, and neutral oil: The basis for this muffin is eggs and oats, which blend together into a sort of fluffy batter that mimics the traditional muffin consistency. For the oil, use organic grapeseed or canola oil; you can also swap in olive oil if you like.
- Pure maple syrup: We find maple syrup brings the best subtle sweetness to this recipe. You can also use a combination of maple and brown sugar for a slightly sweeter muffin.
- Cinnamon, allspice and vanilla: These spices make the flavor shine. You can also substitute ground ginger for the allspice, or even pumpkin pie spice.
- Turbinado sugar: We like topping with a little turbinado sugar to add a bit of extra sweetness and a crunch. You could also use a sprinkle of brown sugar.
Tip
The maple syrup grading system changed in 2015 to remove Grade B. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.
Flavor variations
There are lots of ways to mix up these healthy apple muffins! Here are a few ideas:
- Walnuts or pecans: Add up to ½ cup chopped walnuts or pecans for an additional hit of protein.
- Sweeter muffins: Swap in brown sugar and increase to 2/3 cup.
- Icing: Add a drizzle of maple glaze.
Storing leftovers
These healthy apple muffins store very well over time. Here’s what to know about storage:
- Refrigerator: Place them in the refrigerator and store for up to 10 days. They’re best at room temperature, so allow them to fit for a few minutes before eating.
- Freezer: Place them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.
More ways to use apples
Try our apple dip, a healthy way to make caramel using peanut butter and maple syrup. Go for a crisp apple slaw, a cozy apple cranberry crisp or apple bread, or start the day with apple cinnamon oatmeal.
Dietary notes
These healthy apple muffins are vegetarian and gluten-free. For vegan, go to Vegan Apple Muffins.
Frequently asked questions
Yes, these muffins are completely flourless! They get their structure from oats and eggs, making them a great option for those with gluten sensitivities or those looking for a healthier alternative to traditional muffins.
Rolled oats are preferred for this recipe as they provide a chewier texture. However, you can use quick oats in a pinch. The texture of the muffins may be slightly different.
You can try substituting the maple syrup with honey or agave nectar, but keep in mind that this may alter the flavor and sweetness of the muffins.
Unfortunately, this specific recipe relies on eggs for binding and structure, making it difficult to veganize. However, you may be able to find vegan oat muffin recipes online that use flax eggs or other substitutes.
Description
These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.
- 3 cups apples, finely diced (about 3 large or 5 small)
- 2 large eggs
- 2 cups Old Fashioned rolled oats, plus more for topping
- ¼ cup neutral oil (sunflower, vegetable or grapeseed)
- 1/2 cup pure maple syrup (see Notes)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice (optional; see Notes)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- Turbinado sugar (or brown sugar; optional)
- Preheat the oven to 350°F.
- Finely dice 2 cups apples (unpeeled) and place them in a blender. Peel and dice 1 cup apples and set aside for the topping.
- To the blender, add the eggs, oats, oil, maple syrup, baking soda, baking powder, cinnamon, allspice (optional), vanilla, and kosher salt. Blend everything on high for a minute or two until a smooth batter forms.
- Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle tops with the peeled diced apples and then turbinado sugar if desired. (This adds a nice subtle sweetness and crunch to the top.)
- Bake for 30 to 33 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months.
Notes
If you like a sweeter muffin, use ¼ cup maple syrup and ⅓ cup brown sugar or 2/3 cup maple syrup. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.
If desired, you can omit the allspice, or substitute ground ginger or even pumpkin pie spice for the allspice.
- Category: Muffin
- Method: Baked
- Cuisine: Muffin
- Diet: Vegetarian