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Healthy Apple Oat Muffins

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These vegan apple muffins are so soft, moist, and flavorful. You wouldn’t believe they are secretly healthy, made with whole wheat flour, oats, applesauce, no oil, and less sugar!

Why We Love These Apple Oat Muffins

  • Cozy and Flavorful: These muffins taste like fall since they’re packed with apples, cinnamon, and walnut butter!
  • Wholesome Ingredients: 100% whole grain and even oil-free, instead using heart healthy fats from walnuts.
  • Easy to Make: Everything comes together in one bowl mixed by hand. No fancy techniques or equipment necessary.

Key Ingredients & Substitutions

Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.

  • Apples ⟶ Use crisp, sweet apples like Honeycrisp or Pink Lady. You can peel them if you’d like, but I usually don’t.
  • Applesauce ⟶ For moisture, natural sweetness, and extra apple flavor.
  • Whole Wheat Flour ⟶ For extra fiber and nutrients, and I think the whole wheat flavor pairs nicely with the cinnamon and apples. You can use white whole wheat flour* for a milder flavor (I get mine from Kroger), or you can use all purpose flour if you prefer.
  • Rolled Oats ⟶ Oats had a hearty, chewy texture and extra nutrients.
  • Almond Flour ⟶ Just a little bit of almond flour makes the muffins more tender and rich.
  • Walnut Butter ⟶ My favorite nut butter to bake with because it adds a rich, nutty, almost buttery flavor to baked goods. Walnuts and apples are a delicious combo!
  • Brown Sugar ⟶ You can also use white sugar, but I love the flavor of brown sugar paired with apples and cinnamon. Or try coconut sugar if you’re avoiding refined sugars.
  • Cinnamon ⟶ You can also use apple pie spice or add in some extra spices like nutmeg, ginger, cloves, or all spice.

How to Make

Step-by-step photos and additional tips to help you get the best results!

  • Combine soy milk, lemon juice, applesauce, brown sugar, walnut butter, and vanilla extract.
  • Add rolled oats, almond flour, cinnamon, and salt and stir to combine.
  • Sift in whole wheat flour, baking powder, and baking soda. These ingredients tend to clump, so I highly recommend sifting them first.
  • Fold together until just combined and no dry flour is left.
  • Add apples and fold a few more times to distribute. Be careful not to over-mix or your muffins will turn out dense.
  • Cover and let the batter rest for 30 minutes. This gives the oats and flour time to hydrate, resulting in softer muffins.
  • Divide batter into lined and greased muffin cups. Bake at 400°F for 5 minutes, then 350°F for 12-15 minutes. The initial high heat helps the muffins rise more.
  • Cool in the pan for 5-10 minutes, then place directly on a wire rack to finish cooling. Cool completely before serving, otherwise the muffins can be a little gummy.

How to Store Apple Oat Muffins

Due to the extra moisture in the apples, I recommend storing these muffins in the fridge or freezer rather than at room temperature. Be sure to let them cool completely at room temperature first before transferring them to containers.

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Place in freezer-safe bags/containers and store in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for 1-2 hours. If you want to microwave them, loosely wrap them in a damp paper towel to help keep them soft, otherwise they will dry out quickly.

Healthy Apple Oat Muffins FAQ

You can replace the walnut butter with almond butter, peanut butter, sunflower seed butter, or tahini, but be aware they will impart a different flavor to the muffins. I prefer walnuts for their rich, buttery flavor. They are also higher in fat which makes the muffins extra tender. If you use a different nut/seed butter, your muffins may turn out slightly more dense. You can also replace the walnut butter with 1/4 cup of oil or melted vegan butter, but you will lose the rich, nutty flavor that walnut butter adds.

I haven’t tested a gluten-free flour, but you can try replacing the whole wheat flour one-to-one with a gluten-free all purpose flour (like the one from King Arthur* or Bob’s Red Mill*). I’ve also had good results with other gluten-free baked goods using buckwheat flour*. I don’t recommend oat flour as it will make the muffins too dense and gummy.

Also, be sure to use certified gluten-free rolled oats, as normal rolled oats carry a risk of cross contamination with gluten.

My preferred apples for baking are Honeycrisp and Pink Lady because they hold their shape and are a little bit tart and sweet. Granny Smith apples also stay relatively firm during baking, but they are much more tart than sweet so are better in baked goods that are already very sweet on their own. I created this muffin batter to be not-too-sweet, so I recommend using sweeter apples for the filling. Cosmic Crisp, Braeburn, and Jonagold are also good options. Sometimes I use Fuji and Gala apples, but these bake softer so only use them if you don’t mind slightly mushy apples.

More Healthy Muffins

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Healthy Apple Oat Muffins

These vegan apple muffins are so soft, moist, and flavorful. You wouldn't believe they are secretly healthy, made with whole wheat flour, oats, applesauce, no oil, and less sugar!
PRINT PIN
Prep Time:10 minutes
Cook Time:20 minutes
Rest Time:30 minutes
Servings: 12 muffins

Ingredients

  • 200 ml soy milk
  • 2 tsp lemon juice or vinegar
  • 120 grams (½ cup) applesauce
  • 72 grams (6 tbsp) brown sugar
  • 60 grams (¼ cup) walnut butter*
  • 1 tsp vanilla extract
  • 80 grams (1 cup) rolled oats
  • 14 grams (2 tbsp) almond flour*
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • 180 grams (1 ½ cups) whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 medium apples diced

Instructions

  • In a large bowl, combine soy milk, lemon juice, applesauce, brown sugar, walnut butter, and vanilla extract.
  • Add rolled oats, almond flour, cinnamon, and salt and stir to combine.
  • Sift in whole wheat flour, baking powder, and baking soda. Fold together until just combined, then add apples and fold a few more times to distribute.
  • Cover the bowl and rest the batter for 30 minutes.
  • Preheat oven to 400°F. Line a muffin pan with paper liners or silicone liners.
    Tip: If using paper liners, lightly grease them with oil to help the muffins release better.
  • Divide batter into the muffin cups.
  • Bake at 400°F for 5 minutes, then lower the temperature to 350°F and continue baking another 12-15 minutes until cooked through. A toothpick inserted in the center of a muffin should come out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5-10 minutes, then carefully remove the muffins from the pan and place them directly on a wire rack to finish cooling.

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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