Best Apple Oat Muffins Recipes

APPLE-OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg white, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA, CARROT, APPLE, OAT BRAN MUFFINS

Steps:

• Mix first four dry ingredient together in a small bowl.
• Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
• Add the dry mixture to the wet mixture until well combined.
• Add vegetable/fruits to mixture.
• Bake at 400°F for 18 minutes or until dry in the middle.

LOW-FAT APPLE ORANGE OAT BRAN MUFFINS

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.

OAT BRAN APPLE CINNAMON MUFFINS

Steps:

• Mix dry ingredients in a large bowl.
• Mix the milk, apple-juice concentrate, egg whites, and oil in a bowl or blender.
• Add to the dry ingredients and mix.
• Add the chopped apple and walnuts.
• Spray muffin pan with Pam spray and fill with batter.
• Bake in 425 F.
• oven for 17 minutes.
• Makes 12 muffins.
• After cooking, store in large plastic bag to retain moisture and softness.
• Great served with applesauce or apple butter.

HEALTHY, LOW-FAT APPLE-GINGER OAT-BRAN MUFFINS

Steps:

• Heat oven to 425 degrees.
• Line muffin cups of standard muffin pan with paper liners or spray with non-stick cooking spray.
• In a measuring cup combine milk and vinegar; set aside.
• In a large bowl combine 7 dry ingredients. Make a well in the center; set aside.
• In a medium bowl, combine milk and next 5 ingredients.
• Pour wet mixture into the well of the dry ingredients and mix until just combined and slightly lumpy.
• Pour into muffin pan.
• Make the streusel topping by combining flour and cinnamon. Stir in oil until mixture represents course crumbs. Stir in apple. Sprinkle over batter.
• Bake 15-18 minutes, or until tops are golden and toothpick comes out clean.
• Cool for 5 minutes in pan on rack. Remove from pan and cool completely.

OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)

Steps:

• Preheat oven to 350.
• Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
• Add the remaining ingredients and stir until just moistened.
• Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

DIABETIC APPLE OAT BRAN MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Grease twelve 3-inch muffin cups or line with paper liners.
• In large bowl, combine both flours, cinnamon, baking powder, baking soda, and salt.
• In medium bowl, beat buttermilk, oat bran, brown sugar, oil, applesauce and egg until blended.
• Stir buttermilk mixture into flour mixture just until combined.
• Fold in apples.
• Divide batter among muffin cups.
• Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean.
• Cool muffins in pan 5 minutes; remove from pan and cool on wire rack.

VEGAN AND SOY-FREE APPLE CINNAMON OAT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (180 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Use a blender or food processor to blend oats into oat flour. Mix in cinnamon, nutmeg, baking powder, and salt.
• Mix apples, applesauce, almond milk, oil, and vanilla together in a large bowl until combined. Slowly add the oat mixture, mixing until thick like cookie dough. Add even spoonfuls of the mixture to the muffin tins.
• Bake in the preheated oven until tops spring back to the touch, 14 to 18 minutes. Let cool at least 5 minutes before serving.

HEALTHY APPLE-RAISIN OAT BRAN MUFFINS

Steps:

• In a small bowl combine the first 7, dry ingredients.
• In a another bowl whisk the egg white, molasses, raisins, buttermilk, and coconut oil.
• Add the dry ingredients into wet mixture and stir until just moistened.
• Fold in chopped apple.
• Coat 6 cup muffin tins with cooking spray and fill 3/4 full with batter.
• Bake at 375 for 16-18 minutes or until a toothpick comes out clean.
• Cool.
• Serve warm.

PUMPKIN APPLE OAT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease and flour muffin tins (or use paper liners).
• Mix together all ingredients except chopped apples in a large bowl.
• Stir in chopped apples.
• Pour into prepared muffin tin.
• Add granola or streusel (optional).
• Bake 15-20 minutes or until done.
• Serve warm.

APPLE-GINGER OAT-BRAN MUFFINS

Steps:

• Heat oven to 425 degrees F.
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray.
• In a measuring cup, combine milk and vinegar; set aside.
• In a large bowl, combine next 7 dry ingredients. Make a well in the center; set aside.
• In a medium bowl, combine milk with next 5 ingredients.
• Pour mixture into well and stir until batter is still slightly lumpy.
• Pour into muffin pan.
• To make topping: In a bowl, combine flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Stir in apple. Sprinkle over batter.
• Bake 15 to 18 minutes, or until tops are golden and a toothpick inserted in center comes out clean.
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely.

APPLE OAT-BRAN MUFFINS

Steps:

• Heat oven to 325°F Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
• In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
• Add thawed apple juice concentrate, chopped apples, and enough water to make a light batter.
• Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
• Remove muffins from cups while hot.

APPLE-GINGER OAT-BRAN MUFFINS

Steps:

• Heat oven to 425. Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray. In a measuring cup, combine mike and vinegar; set aside. In a large bowl, combine next 7 dry ingredients. make a well in the center; set aside. In a medium bowl, combine flour and cinnamon. Sitr in oil until mixture resembles coarse crumbs. Stir in apple. Sprinkle over batter. Bake 15 to 18 minutes, or until tops are golden and a toothpick inserted in center comes out clean.

LEMON APPLE OAT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine oats and dry ingredients togetherin large bowl.
• In medium bowl, beat egg; stir in milk, oil then lemon juice.
• Add to oat mixture with apples and nuts. Mix only until moistened (batter will be thick).
• Spoon into greased or paper baking cup-lined muffin cups.
• Bake 20 minutes or until golden.
• Combine icing ingredients together to make glaze.
• Spoon Lemon Icing over muffins.
• Remove from pan.
• Cool completely.

APPLE-ORANGE OAT BRAN MUFFINS RECIPE

Steps:

• In large bowl, combine bran, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine buttermilk, egg, orange rind and juice. Stir into dry ingredients just until moistened. Stir in apple and raisins. Spoon into greased or paper-lined muffin cups. Sprinkle with wheat germ. Bake at 375°F (for dark pan) for 15-16 minutes or until golden brown. Cool a few minutes and then remove from pan.

APPLE PIE OAT MUFFINS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt. Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate. Allow the mixture to set and thicken for about 3 to 5 minutes before spooning into your muffin pan. Fill muffin cups almost completely full with batter. The muffins will not rise. Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months. Per serving: Calories: 100; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 287mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 3g Nutrition Bonus: Potassium: 70mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 4%

OAT AND APPLE CRUMBLE-TOP MUFFINS

Steps:

• To make the topping, stir together the brown sugar, pecans, whole wheat flour, butter and cinnamon; set aside.
• In a large bowl, whisk the all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt.
• In a separate bowl, whisk together the milk, oil, egg, sugar and vanilla.
• Pour over the dry ingredients and then add the apple.
• Stir just to blend.
• Fill paper-lined or greased muffin cups three-quarters full.
• Sprinkle with the topping.
• Bake in the centre of a 375 degree F oven for 25 minutes or until the tops are firm to the touch.
• Let cool in the pan on a rack for 5 minutes.
• Remove to the rack to cool completely.

APPLE-OAT MUFFINS WITH CRANBERRIES & WALNUTS

Steps:

• 1. Move the oven rack to the middle position. Heat the oven to 375 degrees. 2. Peel & dice 3 apple quarters & cut remaining quarter into 12 thin slices for garnish. Set aside. 3. In a medium bowl, combine dry ingredients (flour through cloves), then stir in walnuts, diced apple & dried cranberries. 4. In a large bowl, whisk together the yogurt, eggs, milk, oil, applesauce & vanilla. Pour into the dry ingredients & stir just until combined. 5. Place muffin papers into muffin tin. Divide batter among cups, topping each with an apple slice from reserved quarter. 6. Sprinkle top with additional oats & cranberries. 7. Bake until muffins begin to brown around edges & are firm to the touch (25-30 minutes). 8. Remove muffins from the tins & allow to cool. Store leftovers in an airtight container.

APPLE OAT-BRAN MUFFINS

Steps:

• 1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside. 2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg. 3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter. 4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes. 5. Remove muffins from cups while hot.

APPLE-ORANGE-OAT BRAN MUFFINS

Steps:

• 1. Preheat the oven to 375°F. 2. Sift together all the dry ingredients, except the oat bran, in a large bowl. Add the oat bran and stir to combine. Add the goodies and toss to coat. 3. Whisk the wet ingredients in a medium bowl. 4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin