Whole Wheat Apple and Oat Muffins

Whole Wheat Apple and Oat Muffins

These fruity whole wheat and oat muffins are packed with yummy goodness with apple, cinnamon, nutmeg and ginger as the star flavors.

40 mins total time

10 mins active time


Makes 12



  • 1 cup (2½ oz) old fashioned rolled oats
  • 1 cup (8½ oz) unsweetened apple sauce
  • ½ cup (4 fl oz) milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 tbsp (2 oz) unsalted butter


  • ⅓ cup (2 oz) white sugar
  • 1 cup (5½ oz) whole wheat flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp kosher salt
  • 1 medium (5 oz) red-skinned apple

    peeled, cored, cut into ¼-inch pieces


  • 1Whisk the oats, apple sauce, milk, egg, vanilla and butter together.
  • 2Place all the dry ingredients listed below in a large bowl.
  • 3Add the oat mixture to the dry ingredients and stir until just combined, then fold in the apple.
  • 4Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 5Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
  • 6Once preheated, place in the oven and start the timer.
  • 7The muffins are ready when a skewer inserted into the center comes out clean. If not, give it a bit more.
    Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
  • 8Stand in the pan for 10 minutes, then transfer to a wire rack to cool.
  • 9Muffins will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.