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Apple Cinnamon Oatmeal Muffins

by Joey Firoben


for 12 servings

  • 2 apples
  • 2 eggs
  • 1 cup
    full-fat greek yogurt (285 g)
  • ⅓ cup
    honey (110 g)
  • 2 teaspoons
    vanilla extract
  • 2 ½ cups
    rolled oats (200 g)
  • 2 teaspoons
    baking powder
  • 1 pinch salt
  • 1 tablespoon
    ground cinnamon
  • 1 cup
    almond milk (240 mL)

Optional Toppings

  • blueberry, as desired
  • dried cranberries, as desired
  • sliced almonds, as desired
  • rasberries, as desired
    Calories 172
    Fat 2g
    Carbs 32g
    Fiber 3g
    Sugar 14g
    Protein 6g

Estimated values based on one serving size.



  1. Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside. (To prevent browning, place grated apples in a bowl and cover with lemon juice and water. Drain before adding to the batter.)
  2. Preheat oven to 350°F/180°C.
  3. In a large bowl, beat the eggs with a whisk until foamy and pale.
  4. Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined.
  5. Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple.
  6. Use a spatula to fold the wet and dry ingredients together.
  7. Pour in the almond milk and continue mixing until everything is well incorporated.
  8. Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners.
  9. Top with your choice of toppings.
  10. Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown.
  11. Enjoy!




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