By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
231 cal · 38 min
Apple Oatmeal Muffins
Recipe GLPRfb3e581404278d
Wholesome oatmeal muffins studded with tart apple pieces and sweetened with a touch of cinnamon. These muffins are made with non-fat milk and unsweetened applesauce for a lighter texture while maintaining a moist, tender crumb. Perfect for breakfast or as a gentle afternoon snack.
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Ingredients
½ cup Non-fat milk
⅓ cup Unsweetened applesauce
½ cup All-purpose flour
½ cup Quick-cooking oats, uncooked
1 cup Sugar
½ tablespoon Baking powder
½ teaspoon Ground cinnamon
1 Tart apple, cored and chopped
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 400°F. Line a standard muffin tin with 6 paper or silicone cupcake liners.
In a large mixing bowl, combine the non-fat milk and unsweetened applesauce.
Stir the milk and applesauce together until they are well blended and smooth.
Add the all-purpose flour, quick-cooking oats, sugar, baking powder, and ground cinnamon to the wet ingredients. Stir gently until just combined; do not overmix, as this can result in dense, tough muffins.
Fold in the cored and chopped tart apple pieces carefully until evenly distributed throughout the batter.
Spoon the batter evenly into the 6 prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter clinging to it.
Remove the tin from the oven and allow the muffins to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack or serving plate. Store any leftover muffins in an airtight container for later enjoyment.
Comments
Every ingredient is a standard staple at every Charlotte grocery chain, with apples and milk available year-round and applesauce a permanent shelf item. At roughly $1.50 to $2 per muffin, the cost is reasonable for a breakfast item, driven mostly by the oats and apples rather than any premium ingredient. The 38-minute stated time likely understates reality: expect 10 minutes of prep (peeling and chopping the apple, measuring dry goods), 25 minutes of baking, plus cooling, pushing it closer to 45 minutes on a weeknight. These muffins reheat well in a toaster oven and make solid grab-and-go breakfasts for a family, though they are not fussy and require minimal attention once in the oven.
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