Quick and easy apple cinnamon breakfast muffins to start your day out with the fresh scent of fall. Made with whole wheat, rolled oats, and granny smith apples!For me, it’s a relief to have something I can quick throw to my son for breakfast when we’re about to miss the school bus. Grabbing a muffin when you’re running out the door can also mean not starving the next couple hours when you’re running errands or clocking into work.
Take an afternoon (or early morning) to whip up these apple cinnamon breakfast muffins so you can have them ready for later. This recipe is super easy, y’all.
Apple Cinnamon Breakfast Muffins
I’m not too worried about keeping things super healthy all the time but it does feel good to have something up my sleeve that’s whole wheat, rich in fiber, and appealing to kids. Right?!
Preheat your oven to 350º F and place 12 cupcake liners into a 12-count tin. Let your kids fight over what color liners go in while you break out 2 large mixing bowls and a whisk.
Measure out and add all dry ingredients into one of the large mixing bowls – 1 1/4 cup whole wheat flour, 1/2 cup old fashioned rolled oats, 1/4 cup brown sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
Then measure out and add all wet ingredients to the other large mixing bowl – 2 eggs, 1 cup plain non-fat greek yogurt, 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, 2 teaspoons vanilla extract, 1 large grated apple (peeled). Easy, yeah? For the apple I prefer Granny Smith and I just grate that thing right over the mixing bowl.
Whisk each bowl separately then pour the wet ingredients into the dry ingredient bowl. Stir together gently until just combined. Then spoon (or scoop like me) out the batter equally into the tin.
Pop it right into the oven for anywhere between 22-27 minutes. The grated apples keep everything moist and yummy so you probably won’t run the risk of drying them out. Just keep an eye on the tops that they don’t burn!
Let them cool, eat one, and pack the rest away in an airtight container right on the counter for up to 3 days. I think they’re fine in the fridge up to 5 days as well but they do get a little soggy on top if you do that. We eat ‘em up so quick so I keep them out and grab as needed.
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- 1¼ cup whole wheat flour
- ½ cup (80 g) old fashioned rolled oats
- ¼ cup brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 eggs
- 1 cup plain Greek yogurt
- ½ cup unsweetened applesauce
- ¼ vegetable oil
- 2 tsp vanilla extract
- 1 large grated apple (peeled)
- Preheat oven to 350ºF (180ºC) Place 12 cupcake liners into a 12-count tin.
- Add all dry ingredients into a large mixing bowl then add all wet ingredients to another large mixing bowl. Whisk each bowl separately.
- Pour wet ingredients into dry ingredient bowl and stir gently to combine.
- Spoon batter into the tin and bake for 22-27 minutes or until a toothpick comes out clean when inserted into one of the middle muffins.