Baking on Saturday afternoons has become a weekly ritual. After working on my computer from my couch all week, I like to be up on my feet on the days in between. Reaching high for bags of flour, plucking spices from the rack, grabbing my camera and hopping up onto the chair for an overhead shot, trying not to step on Cookie on the way down—it’s a dance of sorts.
Pssst… I’ve created a newer apple muffin recipe that is my new favorite, so you might want to check it out!
I’m getting steadier in my steps and also in my substitutions. Following recipes to a T is not my forté. I find a concept I like and a recipe that seems prime for adaptation, and switch things up as I go along. I’m learning what to swap for what, what can be added freely and what must be compensated by a reduction in another ingredient.
A few weekends ago, I got to thinking about those glorious gala apples in my fridge and how badly I wanted to bake with them. I decided to make apple muffins—I envisioned hearty, moist oatmeal muffins studded with red-skinned apple bits and flecked with cinnamon. I skipped a trip to the UPS store and stayed home to bake.
I searched through my evernote account and came across this oatmeal blueberry muffin recipe by Joy the Baker. Her recipe called for apple sauce, which seemed like a perfect match for apple muffins. Joy called them “surprisingly moist and delicious”, and from a girl with “the utmost respect and admiration for butter and fat”, I knew I’d found a winner. Joy never steers me wrong.
I dialed up Ella Fitzgerald on my old iPod and commenced my Saturday baking ritual. I was out of regular milk so I couldn’t make buttermilk, but I did have leftover coconut milk. I squeezed lemon juice into the coconut milk like I would for buttermilk and it seemed to have a similar reaction.
It was a game day; I looked out the window and watched traffic build on Boyd Street. I traded the brown sugar for Muscovado sugar, which I had picked up the weekend before at West Side Market in Cleveland. I chopped apples while empathizing with Ella’s sad tomato, Hannah the busted Valentine. I sprinkled cardamom and ginger into the batter; slightly exotic spices seemed like a good match for coconut.
I divvied up the batter into my muffin tin as I noticed a steady stream of crimson-clad OU fans walking toward Campus Corner and the stadium. Game time approaching, it was time to sell parking. I set the timer and Cookie and I skipped downstairs. Twenty minutes later, I went upstairs and brought warm muffins down to my friends. They got thumbs up and approvals all around.
I found that the muffins tasted even better the next day. They’re pretty big muffins—not jumbo-sized like the processed muffin monstrosities you find at coffee shops—but big enough to eat for breakfast with peanut butter, coconut butter or apple butter. Mmm, butter.
I know that your kitchen may not be stocked with coconut milk, coconut oil and Muscovado sugar, so feel free to substitute with the ingredients in parentheses. But please, dance along to Ms. Fitzgerald’s sweet jazz as you bake. It’s an experience.
Apple Oatmeal Muffins
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 minutes
- Yield: 12 servings 1x
- Category: Muffins
These apple muffins are wholesome and delicious. Recipe yields 1 dozen muffins. UPDATE: I’ve created a newer apple muffin recipe that is my new favorite, so you might want to check it out!
- 1 ¼ cups whole wheat flour
- 1 ¼ cups old-fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ⅛ teaspoon ginger
- 1 cup unsweetened applesauce
- ½ cup light coconut milk with the juice of half a lemon (or low fat buttermilk)
- ½ cup packed muscovado sugar (or brown sugar)
- 2 tablespoons melted coconut oil (or vegetable/canola oil)
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
- 2 small Gala apples, chopped into small pieces
- turbinado (raw) sugar and nutmeg, for sprinkling on top
- Preheat oven to 375 degrees.
- Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray. My non-stick muffin tin works so well I didn’t need either.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
- In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.
- Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
- Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full.
- Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
- Bake for 16-18 minutes. Since these muffins contain fresh fruit, they will spoil more quickly than regular muffins. Try storing them in the refrigerator if you don’t intend to finish them within a day or two, or store them in the freezer for longer-term storage.
Recipe adapted from Joy the Baker’s Oatmeal Blueberry Applesauce Muffins.
Oh man, these look really tasty! I love that smear of apple butter on top.
Baking hearty moist muffins on a Saturday morning is the best. And Ella Fitzgerald (and Billie Holiday) is my absolute favorite thing to listen to while I bake. (!) I agree with you–it’s an experience.
The problem with small muffins… I always end up eating two…. okay, three, who am I kidding. Love these. Love cookie. Thanks for linking, friend.
Ahaha… I totally relate to the “dance” of baking. I live in a small apartment, and therefore all of my cooking supplies have a specific place, usually behind or under some other cooking object, in order to make room for everything. The rhythm I have mastered of reaching, measuring, and putting things back, washing dishes and wiping counters, has become a part of the pride I have in my baking skills. Great post.
We’re this muffins sweet? Didn’t call for much sugar?
Sylvie @ GITK
Ella Fitzgerald has been my cooking companion on many occasions too! I love to turn on music when I’m cooking or baking.
I have to say, I love the picture you painted in my mind of you in your kitchen :D And I know just what you mean about the “dance” of baking, although mine is rarely to music but is always around small children. Your muffins look like just my kind of muffins – lots of apple flavor and plenty of spices :D And they look delicious too.
Sounds like a perfect Saturday afternoon to me! And I cannot get enough of sweet little cookie! She’s so adorable!
Looks like a wonderful way to spend a Saturday! I always enjoy a little Ella & Louis or Michael Buble playing while I putter around the kitchen.
Oh, It's Just Perfec
Adding apple butter to this too?!? You’ve just sent me over the edge ;) I MUST make these!!
Mmm these sound so yummy!
These muffins look AWESOME – wholesome enough for breakfast, but not so far gone that serving them warm from the oven with vanilla ice cream would be out of the question.
Russell van K
Ooh this recipe looks soo good. Yum!
These look so yummy! I love apple cake and I am sure these are just as delicious. I must try these! Thanks for sharing!
YUM! These look delicous and moist! I needed a recipe for the rest of my apples!
These muffins are beautiful- I LOVE the ingredients and my kitchen IS stocked with everything…YAY!
Wow, these look amazing! I’ve got some leftover apples from going apple picking too. Now I know what to make with them.
Apples and oatmeal = match made in heaven. These look so moist and tender and I LOVE the big chunks of apple — not something you’ll find in one of those coffee shop muffins!
I love these beautiful muffins. They would make my morning breakfast very happy.
I love Ella during a sweet Saturday baking session, although Adele has been on the rotation quite a bit these days. As for these glorious apple muffins you’ve made – I want a few right now… and then a few more for breakfast. Definitely going to dance my way through a batch of these asap :) xx
I love muffins like these…I might need to make some for my mama, she’d love them too!
Also, I have to say, Cookie is absolutely beautiful kathryne…
I’m in awe.
A few weeks ago, my boy, the sweetest little handsome dachshund I grew up with let us know it was his time. It’s been really really hard. He had such a great life and made it to 17!!
Here, seeing pictures of Cookie brings me happiness, such a beauty… I can truly see her gentle loyalty through the screen, she’s perfect.
I just wanted to pop in and say thank you for your very sweet comment yesterday. It means a lot.
Please kiss that girl for me.
The Art of Michelle
Cannot wait to make these! I love those chunky apple pieces. Looks SO good. Is it weird to be so obsessed with muffins?? haha
They look fantastic! Apple and oatmeal never fails!
There are so many things that are so awesome about this post: I’m with you on the weekend baking – I sit SO MUCH that I love the feeling of running around my kitchen, reaching for pans, and tiring my arms out stirring. Ella is a beautiful pairing for weekend baking..aand Cookie. She is the cutest! I love that the inspiration came from a search through your Evernote account! I have hundreds of recipes in Evernote and it’s my first go-to when I start from scratch (I’m biased, but it’s true!) xx
These look amazing! And I love that it’s whole grain and uses very little fat. It’s definitely something I’ll be making in the near future. Thanks for sharing the recipe! I love your pictures. :)
These were delicious! I made 12 apple and 12 blueberry. I subbed ground flax for the oil and added walnuts. They were just sweet enough for my little boys to devour them! I put them in the freezer for quick breakfasts. Thanks for sharing!
hey! thanks a lot for sharing this :) mine are in the over right now and i can’t wait to taste them!
do you by any chance know how many calories there are per 1 muffin?
No, I’m sorry, I don’t know the nutritional breakdown of the muffins. All I know is that they are much lower in fat (and therefore calories) than the average muffin.
I just finished making these today and they smell delicious! I figured out the calorie count for the ones I made (I had regular buttermilk instead of lowfat and I used brown sugar and canola oil. At the end, I sprinkled on 3/4 Tbsp sanding sugar instead of the turbinado.)
Mine came out to 168 calories per muffin, with 3.8 grams of fat and 3.3 grams of fiber. Just perfect for breakfast and it helped me use up a lonely apple! Thanks!
Beth, thank you so much for commenting and sharing your nutrition calculations. I’m glad you enjoyed the muffins!
Hi. Just wanted to say thanks for sharing your recipe and the great advice to swing along with Ella by the oven. Muffins are in right now. I’m sure they’ll be great. Have a great day!
Enjoy, Allison! :)
I followed all ingredients and instruction except used an 8×8 pan and added a streusel topping, baked at 375° for 20 mins, but nside is still wet?!
Sorry CL, sounds like it needed some more time in the oven! I have not tried making these muffins in a square pan but whenever I make changes like that, I try to test for doneness by inserting a toothpick into the center. If it comes out clean, I know it’s done, but if not, I put it back in the oven to bake for a few more minutes.
These bad boys are in the oven. Great recipe – thanks Kate. The cardamom, nutmeg, cinnamon and dark sugar create the most wonderful aroma while baking. Look forward to digging in to one while still warm, slathered in coconut butter.
Could these be done with Oat or buckwheat flour?
Good question, Ana. I don’t think they would rise as high as they would with a glutenous flour. I’m not sure how they would turn out, but oat flour definitely sounds like a good fit. Please let us know if you try it.
Yes! They can be made with buckwheat flour if you use 1/2 buckwheat and 1/2 whole wheat flour. I made a mistake & started with the buckwheat. After looking on the internet for equal exchanges, the 1/2 and 1/2 thing is what I found would work. So, I just doubled the recipe & it is FANTASTIC! I used the “normal” ingredients, not the “fancy” ones! :)
Okay, the verdict is in. These are fantastically delicious muffins!!! THey rose beautifully and are so yummy, not too sweet. I used a duck egg (we keep ducks) and the recipe was perfect. Thanks!
Hooray! Thank you for the feedback, Natalie.
These look delicious. Am going to make for my toddler and he prefers mini muffins. Could you advise on how long to bake minis?? Thanks!
Sorry April, I’m really not sure on the baking time for mini muffins. I just googled it; sounds like the muffins will probably be done after ten to fifteen minutes.
Kate you are amazing! I have tried so many of your recipes and they are always sooo good! This one did not disappoint. I used one large Fuji apple and it worked perfectly. Keep up the good work!
Thank you, Meg! I’m really happy to hear that you enjoy my recipes. I have another idea for fall-themed muffins, I’ll try to post them soon!
Amazing recipe! The muffins turned out just sweet enough, soft, and moist. Not dense or heavy at all from the whole wheat flour. Absolutely brilliant!
Thank you for commenting, Roni. I’m so glad you enjoyed the muffins!
I made these yesterday for an after school snack. They were a hit! I used the buttermilk option and whole wheat pastry flour (instead of regular whole wheat flour). Delicious. The chunks of apple were our favorite part.
I mixed in a sprinkle of candied ginger into the last two muffins and it was divine. I’ll add some to all the batter next time.
Glad you enjoyed the muffins, Anna! Candied ginger sounds like a marvelous addition.
I’m late to the party, but I just made these yesterday and I’m in LOVE. I subbed out half a cup of the oats and replaced with oat bran and used Fuji apples instead of Gala. So delicious. Having one with a cup of tea as we speak :)
Megan, I’m so glad you enjoyed the muffins. Oat bran seems like a great substitution. Thank you for commenting!
I just made these muffins, and they are amazing! I substituted oat flour for the whole wheat flour, and they came out perfectly. I think the applesauce is key when using oat flour, as it helps hold the muffin together. I also took your suggestion of serving them with apple butter. Delicious!
Thanks, Elisha! I’m really glad to know that oat flour works well. I’ll try them that way next time.
Awesome intel for us gluten-free families! Thanks!
Made these with my toddler this afternoon, and the whole family is enjoying them. I really like that they are not too sweet The almost-two year old says to say, “hanno” (hello) to Kate and has been asking to see the picture of Cookie non-stop. Thanks for sharing!
Thank you, Jennifer! I love that your little one likes looking at Cookie’s picture. Too cute. :)
These are my family’s go-to muffins. My husband has pronounced them his favorite and they were my baby’s first introduction to muffins. :) Thanks for a delightful, healthful recipe!
Hooray! That makes me happy. Thank you, Kelly.
I just made these with some substitutions – YUM! I used whole spelt as its my preference, 1/4 raw sugar And a generous squeeze of honey as I didn’t have either muscovado or dark sugar on hand and also realised I ran out of eggs midway through making so I used a flax egg (first time) and also used one sweet apple and one tart Granny Smith! I just had a taste out of the oven and it’s incredible, and I know they’ll taste better tomorrow morning as I have tried the base recipe before! Thanks for sharing your delicious version, perfect Winter muffin!
Thanks, Mariam! I’m so glad the recipe turned out well for you. I have never tried making a flax egg before, it’s probably time to change that!
These just came out of the oven! So good. The perfect health muffin! I didn’t have any lemon or coconut milk on hand, but I did have heavy whipping cream. So, I mixed 1/2 whipping cream and half almond milk. This worked out just fine! I will definitely make them again….and again! Thanks!
Thank you, Hannah! I’m so glad you love the muffins. Enjoy.
Yum, these muffins were excellent. I grated my apples instead of chopping it. I also sprinkled a bit of walnuts on top. I halved the recipe and got 9 muffins out of it.
Thanks! So glad you like the muffins. Walnuts on top are such a great idea!
Made these last night, and LOVE the flavors of the different spices. But for some reasons, mine were a tad dry – not sure what I did wrong?
Hey D, I’m sorry the muffins turned out a little dry. I’m not sure what went wrong. I’d guess that maybe they were slightly over baked, or maybe you used a little too much flour? I use the scoop and sweep flour measuring method… fluff up the flour with a big spoon, spoon flour in the measuring cup and then level it with a knife. I’m not sure what else could be the culprit!
These just came out of the oven and they are simply amazing! I cut my muffin in half while it was still warm and I added a little bit of butter and a sprinkle of cinnamon sugar. Perfection.
Thanks, Kate! So glad you’re enjoying the muffins!
This is THE ultimate muffin recipe. Healthy, and deliciously moist! I am so happy I stumbled upon it and will be making this one again and again. Thank you so much Kate!!!
I have made these numerous times this winter. Amazingly fantastic! Thank you for sharing.
Kathy, that’s great to hear! Thank you!
I tried a couple of your recipes recently and they have all turned out great! Thank you! These muffins were also really good, but they seem to have gone bad after 2 days– I think it might be the apples I used? Just checking to see if you’ve experienced this. Thanks!
Hey Ruby, I’m so glad you’re enjoying the recipes! I’m sorry your muffins went bad so quickly, though. I’ve run into that with other fruity desserts. Since they contain moist fruit, I think they are liable to spoil quickly. Try keeping your muffins in the fridge next time and they should last for a few more days, or you can freeze them for longer term storage. I’ll add a note to the recipe about that now.
Ah, ok, should’ve stuck them in the fridge. Regardless, they were really good and a healthy alternative to the usual sugary muffin. Thanks again, and appreciate your feedback
Mel From STL
Dear Kate and Cookie, I have so many comments…I don’t mean to bombard you.
First of all thank you so much for telling me how to make buttermilk with coconut milk! I’m a vegan and so I usually just skip recipes with buttermilk in them.
Secondly this recipe was beyond delicious! I highly, highly recommend it!
Lastly, I thought of you two when I made this because my dog kept begging for apple pieces while I made this and Mommy kept “accidentally” dropping some!
Mel, I’m sorry for the slow response! Thank you very much for your comment. I’m glad you picked up on my buttermilk trick! It’s handy. I’m glad the muffins turned out great! I “accidentally” dropped some chopped celery and yellow squash on the floor for Cookie tonight. She’ll eat anything!
It’s Sunday, and I was hoping to find a great apple muffin recipe to cook with my four year old this fall morning so we can take some of the chill out of the house. This looks perfect! Thanks for sharing!
Thank you, Lisa! I hope your muffins turned out great!
These look great! Just a question about the oats you use: do you use quick-cooking oats, or the old-fashioned rolled oats?
Hey Kat, I use old-fashioned oats unless otherwise specified, although either would probably work fine in these muffins. I’ll edit the recipe to clarify!
My family doesn’t eat oats. do I just add that amount of flour?
I’m sorry, Liz, I haven’t tried so I’m not sure. I think you would want to use a bit less flour than oats.
Sounds like a great muffin combo!
Thank you for sharing this recipe. It has become my go to recipe when I make muffins. I make mine using the substitutions, making my own buttermilk using skim milk and lemon juice, and make my own brown sugar using splenda and molasses. I make a double batch and freeze them.
Thanks, Jeanne! Glad to hear it!
Thank you for this super yummy recipe! I made these for an upcoming road trip and added 3/4 cup chopped walnuts to make them higher in protein for breakfast muffins. I also only used 1/4 cup brown sugar and added 1/4 tsp concentrated stevia powder (from the nutrition store-not the kind they sell in the baking isles of grocery stores) and used regular buttermilk. They came out moist and delicious. The spice mix you came up with is very nice…. good with apples and also I made a batch with blueberries both were fabulous. Definitely a go-to recipe. I can even imagine myself swapping out the apple sauce for pumpkin come fall. Thank you so much!
Thank you, Suzanne! :)
Wow, these are the best apple muffins I’ve ever had. I used homemade kefir for the buttermilk, otherwise as listed. I had 2 already and they’re not even cooled! And I can’t even tell the apples still have skins. Thanks for the seasonal recipe.
Thank you, Micheddy!
Very rarely do I comment on recipes, but I was in the mood for some healthy fall muffins and I ran across this recipe. Man, they hit the spot! So delicious!! And the house smells great as well. Thanks so much!
Thank you, Angela! I appreciate your comment!
I’ve just finished making those and they are delicious!!!I have issues about following a recipe without changing something,but I tried yours as it is! ;-) thnx again,perfect recipe.
Awesome! Thank you, Stacey!
These are very most and dense. Cooking with coconut oil usually has a pretty strong taste, but the flavor here was delicious warm apple and cardamon. I’ve made them several times and my family loves them. They are moist enough that I don’t have to apologize to my kids for making something entirely while wheat. Thank you for the recipe.
Thank you, Suzanne!
I just made them and they came out quite nicely.
Substituted half a cup of oats for almond flour.
Wheat flour for coconut flour
Sugar for quarter cup of honey and a bit of stevia
Cup of applesauce for half cup of applesauce, half cup of coconut oil
The two tablespoons of coconut oil, I’ve replaced one tablespoon with butter. Just bc it improves the texture of the baking.
So definitely not the lowest calorie muffin I’ve made, but I’d say was worth it because it was pretty yummy <3
Thank you, Lily!
I live in a place where they don’t sell applesauce, and apples are expensive. Because of that, and making your own applesauce is a more work than I want to do right now, what do you recommend as a substitute? I know applesauce usually replaces oil, so oil could replace the applesauce, but that would be too much oil I think. How about plain yogurt?
Hi Teri, I think plain yogurt would be your best bet!
These turned out so yummy, only I felt guilty giving kids sugar for breakfast. Anyone tried these without any added sweeteners (only fruit)? Please let me know what you substituted that worked. Thank you. ❤️
This recipe is great without sugar too! I used 1/2 c dates, 1/4 c raisins, 1/4 c prunes in place of the sugar. Also used flaxmeal instead of regular egg. Instead of chopped apples, I used carrots. I added 1/3 c chopped walnuts too.
I used a food processor for the wet ingredients including dry fruit and carrots. I then added the combined dry items to the wet.
Kids (and hubby) approved!
Thank you, Gina! I’m glad your muffins turned out well.
Thanks very much! I loved this recipe. I made few substitutions (buttermilk – half yogurt, half milk and smashed oats) and covered with sugar, nutmeg and almonds. The texture is amazing.. And fluffy! Thanks for sharing! :)
Thank you, Graciely! Happy to hear it!
This is an excellent muffin especially for breakfast. Love love then.moist and great taste.
Thank you, Janice!
Made these last Sunday to have for breakfast throughout the week…they were a huge hit. My fiance and I love them; the perfect grab-n-go! So delicious and satisfying. I topped mine with some cinnamon sugar :) Thanks for sharing and looking forward to trying some of your other recipes.
Thank you so much for letting me know, Lauren! I hope you love the other recipes just as much.
My daughter and I have just made a double batch of these muffins and let me tell you, they are oh, so good! I altered a few things based on what I had in my pantry and what I ran out of halfway through, but they still worked so well. I used Granny Smiths instead of Gala apples as I didn’t have any, I didn’t have any cardamom, so I substituted cloves, and I ran out of applesauce (totally misjudged how much was left in the jar) and made up the difference with cranberry sauce. In fact, the applesauce component was probably 1/4 applesauce, 3/4 cranberry sauce, and my daughter was worried because she really doesn’t care for cranberries, but when we shared one to try it, between the muscovado sugar, the spices, and the apple, you can’t even taste the cranberry sauce. I also left off the topping because they seemed like enough of a sweet carb load without it, and they are definitely sweet enough for us. She has happily taken one packed in her lunch box to school and I plan to freeze half of what’s left and try and not gobble too many myself.
Thanks for a great recipe!
Thanks, Renae! I’m so glad they worked out well for you.
I just made these with my children for breakfast: scrumptious. I added 1/2 tsp. extra of Cinnamon and used full fat coconut milk as that’s all I had on hand. I only chopped up one and a half apples since my six-month-old was ready for mommy’s undivided attention at this point in my baking session. Everything cooked nicely. I had to cook the muffins 22 minutes in total and they turned out splendid: moist and hearty. Thanks for another great muffin recipe. I think I will try your blueberry bran muffins next. I think I’ve almost baked them all!
I made it several times! Sometimes I added carrot, about 3/4 cup of blended with oil and egg (too lazy to shred), 2 tablespoons of flaxseed meal, some chia seeds…
So good and healthy!!
Your website is my favorite for baking:)
Yum! Sounds delicious. Thanks, Rose.
I love this recipe. It’s full of everything I love-apples, oatmeal, warm spices. I find baking so relaxing but I should add some music to make it even more peaceful. Love all your recipes and so do my 2 kiddos!
So glad everyone loves these, Cassandra! I love a good album or podcast to complement my baking. I think you’d like it, too!
How long would you say that these keep? Sounds so yummy but I am making cakes for an event in 2 days time!
I think two days would be just fine! I can usually keep these guys in the fridge for about four days before the texture/flavor starts to degrade.
These muffins sound perfect and I’m very excited to make them? Could almond milk be subbed for coconut? Unfortunately, I’m not able to have either coconut or buttermilk. Thanks!
Hi Willa, so sorry for the delay. Yes, almond milk would work. I actually prefer my newer recipe for apple muffins here, if you’d like to work from that!
Fabulous! I made them for the guys at work and they devoured them!
That is great, Kerri! Thanks so much for your review.
I’m confused. Top of your Ingredients list, you have 36 minutes total prep time and 26 minutes of cook time, however, in #8 of your instructions you have 16-18 minutes of cooktime.
Carin, I’m sorry about that! I must have typed a “2” when I meant “1”. I’ve corrected the cook time to 16 minutes.
Can you omit the sugar?
I wouldn’t recommend it so they set well and for the taste. :) Is there a reason or concern with needing to cut the sugar?
Oh my God Kate!!! Best apple oatmeal muffins ever! Made them gluten free and just amazing. Wish I could send you pics of mine… Look like they’re from a specialty bakery. Made 4 doz. Lol
I’m so glad you liked them, Erica! Thanks for your review.
Thank you Kate for the wonderful recipes and most of all, if I may, for the wonderful pictures of Cookie. I love food and love dogs.
Mine have been in the oven for 30 minutes and they are STILL raw in the middle. I’ve been over the recipe twice in my head and I’m pretty sure I didn’t mis measure any ingredients. My apples were pretty big so I only added 2/3. What could have gone wrong?
Hi Jessica. I’m sorry to hear that! Have you had troubles in the past with oven temp by chance? Did you over fill the cups? Or your apples could contain a lot of extra moisture.
Superscrumptious! Didn’t have applesauce so i used a tiny Apple and a banana mashed up together. Didn the coconut mill. Second time are in the oven now. And will make them again!
I can’t wait to make these Fabulous muffins. Thank you for the recipe.
Cookie is cute I have 6 pooches
I’ve made these for years and they’re a family favorite. This week my 10 year old had a zoom meeting with friends and the theme was to share their favorite baked good. My son knew immediately he wanted to make the apple muffins! Thanks for sharing such a great recipe that my son will always remember as “the best muffins”.
Added chopped walnuts! Love the added crunch!
Oh my goodness. You have changed my baking ritual. I usually listen to heavy metal, goth, etc. I decided to take your advice and listen to Ella Fitzgerald while baking and I’m smitten. I even put on my Grandma’s old apron. Thanks for the lift. :-)
Kyo the Biscuit Kitty
Super good! “Dieted” them up a little using stevia brown sugar and only sprinkling the nutmeg on top. They came out great! Adding them in to our regular muffin rotation.
Thank you for a wonderful healthy muffin recipe.
Could the sugar be omitted
? Wanting to give to baby
Hi Ashley, Omitting the sugar will change the recipe and I don’t have specifics for you. Sorry!
Could I regular milk instead of coconut milk or buttermilk? I find it odd that people make comments outside of the recipe. The idea of reviews is to inform potential bakers of the end result.
Hi Alamrin, I suggest the recipe as written. But, you could try it. Just be sure to follow the lemon step in the milk as well.
Huge family hit! I used Bob’s Gluten Free baking flour mix, pear baby food puree instead of applesauce (had leftovers from my twins), and honey instead of brown sugar, and they were perfect. Baked them for 18 minutes without liners in a nonstick pan which helped them keep their shape better. Super great!
Omg these muffins are incredible. I normally don’t like any type of apple recipes, but I decided to give this a try since I had a few leftover apples. These are the perfect amount of sweetness! Will be making these again for sure.
I’m glad you tried these muffins and loved them! I appreciate your review, Katie.
Any suggestions if I wanted to use the updated apple muffin recipe but also include oatmeal?
Hi Jina, I would suggest following either recipe. Changing the recipe may impact results and I can’t say for sure without trying it myself.
Thanks Kate! I ended up making this one with grated apples and using Greek yogurt in place of the milk. It turned out great and have been put on notice that I need to make it again next week. Thanks for a great recipe and notes on both recipes- very helpful.
You’re welcome! I’m glad you enjoyed them, Jina.
I made these with my two year old and they are as delicious as they are easy to make. I didn’t have buttermilk so I substituted with full fat plain yogurt. They are amazing!! Definitely going in the recipe book
I’m glad you liked this recipe and plan to get my cookbook! I hope you love it, Erica.
Hi these look great!
Do you know if they would work with coconut sugar? (All I have on hand right now)
Also would throwing in some ground flax affect the wet/dry ratio?
Hi Robyn, these are best made as is. Changing the liquid to dry sugar would impact your results. I wouldn’t know without trying it.
I used apple cider for the liquid and walnut oil.
I added a tablespoon of ground flaxseed to add some body to the mix and used 2 apples so they were really chunky! Turned out hearty and delicious and not too sweet. I slipped the sugar topping altogether but I think a little brown sugar and butter and flour crumbling would have put these over the top.
Hey Thanks – it was actually a question about changing the brown sugar (in the recipe) to coconut sugar (so a dry to dry switch)
If you could let me know about that switch that would be awesome!
Followed the recipe exact. Personally it was not the right fit for myself or kids.
I’m sorry to hear you didn’t love these, Morgan. Thank you for taking the time to review.
Used greek yogurt instead of the lemon/coconut milk. Turned out great! Love the apples and spices, a healthy muffin perfect for a snack or breakfast. I added a little pecan streussel on top too and it gave it a nice crunch.
I’m happy you enjoyed these muffins, Aleks! I appreciate your review.