Oatmeal Apple Muffins Recipe with Sweet Lemon Glaze
Packed with wholesome ingredients like fresh apples, oats, and a touch of sunshine from the lemon glaze, this oatmeal apple muffins recipe is perfect for a nourishing breakfast or a cozy afternoon treat.
Imagine sinking your teeth into a moist, warmly spiced muffin bursting with tons of apple flavor, carrots, and the sweetness of ripe bananas.
Now, picture an irresistible drizzle of tangy lemon glaze on top. That’s the kind of breakfast that makes busy mornings just a bit brighter, don’t you think?
I make them whenever apple season rolls around but honestly, if we have a busy week ahead, I’ll make these apple oat muffins along with crock pot brown rice, falafel, and roasted beet salad, as part of my meal prep on Sunday no matter what time of year.
They are super filling, make an excellent quick breakfast or after school snack, and my whole family loves them, even the kids, which getting them to eat carrots for breakfast is no small achievement.
Spooning the muffin batter into the tin you are going to be thinking to yourself, there is no way these are going to work. The batter is ridiculously thick and dry and it appears as if the shreds of apple and carrot are held together by a thin web.
But magic happens in the oven and they emerge moist, slightly chewy and incredibly flavorful, considering there is hardly any fat in them whatsoever. This is a muffin you won’t regret eating twenty minutes after licking the last crumb off your plate.
Don’t be shy—indulge in one, two, or maybe even three—they’re that good. My passion is helping you become a happier, more confident home cook, so get ready to bake up some happiness!
✨ Another surprisingly healthy breakfast treat is my whole wheat banana protein pancakes with spiced prune syrup. Give them a try! ✨
Packed with Goodness, Not Guilt
These healthy apple muffins are more than just a delicious treat. They’re a powerhouse of nutrition! Here’s what makes them such a great recipe:
- Fiber-filled: Oats, apples, carrots, and bananas team up for a fiber boost, keeping you satisfied. Just like my oatmeal hazelnut chocolate chip cookies, but, you know, healthier.
- Naturally Sweet, Dairy-Free: They do contain some refined sugar but the ripe bananas and apples add sweetness and moisture, making these muffins dairy-free and naturally delicious.
- Minimal Fat: The healthy fat of olive oil and 1 egg are the only fatty addition to these muffins making them surprisingly light.
Ingredients
- All purpose flour
- Light brown sugar. Add warm sweetness similar in flavor to this pear cranberry crisp.
- Baking soda
- Baking powder
- Nutmeg or ground cinnamon
- Kosher salt
- Old fashioned rolled oats. I don’t recommend using quick oats
- Olive oil or melted coconut oil or unsalted butter if you don’t mind it not being dairy free.
- Large egg at room temperature
- Almond milk or refrigerated coconut milk (not canned).
- Carrots. If you bought a bag of carrots to make my German goulash soup or my chicken cacciatore you can use the last two here!
- Apple. If you like large pieces of apple in every bite, feel free to mix in chopped apple instead of grated apples.
- Banana
- Lemons
- Powdered sugar
How To Make This Recipe (Step-by-Step Instructions)
step one
Mix dry ingredients. Heat oven to 400°F and line a muffin pan with muffin liners. No need for a stand mixer, simply combine flour, brown sugar, 1/2 tsp baking soda, baking powder, nutmeg, salt, and oats in a large mixing bowl.
step two
Add the wet ingredients. Add oil, milk, carrots, apples, and banana to the dry ingredients mixture. Stir until well combined with a rubber spatula or wooden spoon.
step three
Bake. Scoop into muffin cups and fill all the way to the top and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool for 5 minutes in the muffin tin, then transfer to a wire rack to continue cooling.
step four
Make glaze. Whisk together powdered sugar, lemon zest, and the lemon juice in a medium bowl until smooth. By the way, this glaze is amazing on my soft pumpkin cookies too.
step five
Serve! Drizzle glaze over the muffins and enjoy. Muffins stay fresh in an airtight container at room temperature for a few days, then transfer to the fridge for up to 1 week. For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
✨ Looking for more breakfast treats? Try my Poppy Seed Kolaches! ✨
Oatmeal Apple Muffins FAQ’s
Can I substitute the all-purpose flour for gluten free or whole wheat flour? Yes, you can try substituting with a 1:1 gluten-free baking flour blend or whole wheat pastry flour. The texture might be slightly different.
Do I have to use bananas? The banana adds sweetness and moisture to this muffin recipe, but if preferred, you can substitute with an equal amount of unsweetened applesauce.
What are the best apples to use for baking? If I’m making something with lots of apples like apple pie, I use a combination of sweet (Gala) and tart (Granny Smith) apples. But with this recipe we only need one so I like to use an apple that is a little bit tart and a little bit sweet like a Pink Lady apple.
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The Next Time That Muffin Craving Hits
Make a batch of these healthy apple oatmeal muffins. When you try them, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see. Or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss any new recipes.
Oatmeal Apple Muffins with Lemon Glaze
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/3 cup almond milk
- 1/4 cup olive oil
- 1 large egg
- 2 medium carrots, shredded
- 1 large apple, peeled, cored, and shredded (about 1 cup)
- 1 medium banana, mashed (the riper the banana, the better)
For the Lemon Glaze
- 1 1/2 teaspoons lemon zest
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Heat oven to 400°F. Line a 12-count muffin tin with paper liners or spray with cooking spray.
- Whisk together the 1 1/4 cups flour, 1 cup oats, 1/2 cup brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt in a large mixing bowl. Add 1/3 cup almond milk, 1/4 cup olive oil, 1 large egg, the shredded carrots, shedded apple, and mashed banana and stir until blended with a rubber spatula or a wooden spoon. Batter will be very thick.
- Divide batter evenly between cups filling to the top. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
- While the muffins cool, make the lemon glaze: Whisk together the 1 1/2 teaspoons lemon zest, 1 cup powdered sugar, and 2 tablespoons lemon juice until smooth.
- Once muffins are cool, drizzle the tops with the lemon glaze and serve!
Notes
- Can I add other ingredients to these muffins? Yes! Chopped nuts like walnuts or pecans, raisins, or other dried fruits would be delicious additions.
- Can I make these muffins without the lemon glaze? Absolutely! These muffins are delicious even without the glaze for a less sweet option.
- Can I make these muffins with different fruits? You can experiment with other suitable fruits like pears, berries, or even peaches instead of the apple.
- How do I reheat frozen muffins? Reheat frozen muffins in the microwave or oven until warmed through.
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