Honey-sweetened apple muffins with cinnamon and oats. A cozy, grab-and-go breakfast for those busy school mornings.
Like most moms, I make breakfast for my kids every single morning, and honestly? Sometimes I get a little burnt out. I really wanted something easy I could bake ahead, sweet (but not sugar-bomb sweet... no one needs kids bouncing off the walls before school, right?), and filling enough to actually hold them over until lunch.
That's how these Honey Apple Cinnamon Oat Muffins came to life. They're naturally sweetened with honey, packed with oats for lasting fullness, and loaded with cozy apple-cinnamon flavor. My girls love them, and I love knowing they're getting something wholesome that keeps them full and focused through the morning.
If you need them gluten-free, just swap the flour for a 1:1 gluten-free blend and make sure you're using certified gluten-free oats.
Now let's get to the recipe. You're going to love these. ♡
Ingredients You'll Need
- Rolled oats: Give the muffins a hearty texture and help with lasting fullness.
- Milk: Softens the oats; any milk works, dairy or non-dairy.
- All-purpose flour: Keeps them fluffy. Swap for a 1:1 gluten-free blend if needed.
- Baking powder + baking soda: For lift.
- Sea salt: Balances the sweetness.
- Cinnamon: Cozy spice flavor.
- Eggs: Bind the muffins together and add protein.
- Honey: Natural sweetness and moisture.
- Olive oil or melted butter: Adds richness.
- Vanilla extract: Rounds out the sweet flavor.
- Apples: Fresh tart sweetness.
- Walnuts: For crunch and extra protein.
How to Make Apple Muffins
Add the flour, oats, baking powder, baking soda, sea salt, and cinnamon to a large mixing bowl; stir to combine. Place it aside.
In a separate bowl, add the eggs and honey. Whisk to break up the eggs and combine.
Add the milk, vanilla, and oil (or butter). Whisk to combine.
Add the flour in two additions, folding with a spatula until no streaks of flour remain.
Stir in diced apples and chopped walnuts.
Divide the batter into a lined muffin tin using a ⅓ measuring cup (makes about 12 muffins).
Note: Fill each muffin tin (almost) to the top. They do not rise too high.
Bake for 20 minutes or until a toothpick comes out mostly clean.
Let the muffins cool slightly before removing from the tin. Once cool enough to handle, place the muffins on a baking rack (leaving them in the tin will build up too much moisture).
Variations & Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Dairy-free: Swap dairy milk for almond, oat, or soy milk. Use olive oil instead of butter.
- Extra cozy: Add a pinch of nutmeg or allspice.
If you are looking for more grab-and-go breakfasts, try my Greek egg muffins next!
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well up to 5 days.
- Freezer: Freeze in a zip-top bag for up to 3 months. Just thaw overnight in the fridge or reheat in the microwave for 30 seconds.
I love giving these oat muffins to my kids for breakfast and packing them in their lunch boxes. And I hope you will too. ♡
My favorite way to enjoy them is sliced down the middle with a thick slab of unsalted butter, a pinch of flake salt, and a hot cup of coffee in hand, so good!
Let me know what variations you try!
Print
Honey Apple Cinnamon Oat Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Naturally sweetened Apple Cinnamon Oat Muffins that are soft and wholesome. These are perfect for busy mornings or packing into school lunch boxes. Made with oat for lasting fullness, honey for sweetness, and warm cinnamon spice for the perfect cozy flavor. A true family favorite.
Ingredients
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 2 large eggs
- ½ cup honey
- ¼ cup olive oil or melted butter
- 2 teaspoons vanilla extract
- 2 medium apples, peeled, small dice ( pink lady and honey crisp apples are great for this recipe)
- ⅓ cup chopped walnuts
Instructions
- Add the flour, oats, baking powder, baking soda, sea salt, and cinnamon to a large mixing bowl; stir to combine. Place it aside.
- In a separate bowl, add the eggs and honey. Whisk to break up the eggs and combine.
- Add the milk, vanilla, and oil (or butter). Whisk to combine.
- Add the flour mixture in two additions, folding with a spatula until no streaks of flour remain.
- Stir in diced apples and chopped walnuts.
- Place the batter aside for 10 minutes to allow the oats to soften. Meanwhile, preheat the oven to 375°F.
- When ready, divide the batter into a lined muffin tin using a ⅓ measuring cup (makes about 12 muffins). Note: Fill each muffin tin (almost) to the top. They do not rise too high.
- Bake for 20 minutes or until a toothpick comes out mostly clean.
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfasts, Muffins
- Method: Baked
- Cuisine: American
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