Apple Cinnamon Oatmeal Muffins are the perfect snack or breakfast on the go, made with fresh apples and whole grains.
I should really have named these apple cinnamon oatmeal muffins “play date muffins.” And here’s why: Every time Joey, Anthony, and I get together with my friend Colleen and her two boys, Parker and Cooper, she has a batch of healthy cinnamon sugar apple muffins to share. As much as these boys love playing together [and as much as Mom loves some quality girl time with a friend], they love eating baked goods even more! Colleen makes this recipe extra healthy by eliminating the cinnamon sugar topping and adding a few scoops of oatmeal.
Because I believe every play date involves some kind of snack, and not every play date we have is with the Miller’s, I figured I better give my own version of apple cinnamon oatmeal muffins a try! I was a little worried because a. I’m not a baker and b. the thought of baking has me stomping and kicking my feet. But I love the idea of fresh fruit in a baked good that still tastes sweet and crumbly like a delicious muffin should. So here you have it: apple cinnamon oatmeal muffins a la Serbinski.
We baked ours muffins in a mini muffin tin pan, which shortened baking time and made them the perfect size for toddler hands. Fair warning though, Anthony ate 4 in one sitting so I should have probably have just made big muffins!
- 2 tablespoons canola oil
- ¼ cup milk [I used 2%]
- ¼ cup brown sugar
- ½ cup applesauce
- 1 large egg
- ½ teaspoon cinnamon
- pinch of salt
- ½ cup all-purpose flour
- 1 cup old fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup apple, chopped [I used gala and kept peel on]
- Preheat oven to 350. In a large bowl, whisk the oil, milk, brown sugar, applesauce, egg and salt until smooth. Add the flour, oatmeal, baking soda, baking powder, and cinnamon and stir to combine. Fold in the apples.
- Scoop the mixture into a greased muffin tin using a small cookie scoop for mini muffins and a medium sized cookie scoop for regular muffins. Baked for 12-14 minutes for mini muffins and 15-18 minutes for regular muffins, more or less a few minutes depending on the size.
- Remove from oven and muffin pan. Let cool for 10 minutes before serving.
[…] the Broccoli“]. So far, we’ve expanded our palates to these healthy chocolate muffins, apple cinnamon oatmeal muffins, and baked French toast cups this month. Next month, I’m thinking I’ll try my hand at baked […]