Why You’ll Love This Recipe

I love this recipe because it uses wholesome ingredients—rolled oats, yogurt (or cottage cheese), and fresh apples—to create soft, moist muffins without any refined flour. The cinnamon makes them cozy and aromatic, while the apples add natural sweetness and texture. They’re easy to whip up, freezer-friendly, and perfect for breakfast, snacking, or even dessert with a drizzle of honey.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium apples, peeled and finely diced
2 large eggs
1 cup rolled oats (or oat flour)
½ cup Greek yogurt or cottage cheese
1–2 tbsp honey or maple syrup (optional)
1 tsp vanilla extract
1 tsp baking powder
½ tsp ground cinnamon
Pinch of salt

Directions

Preheat the Oven:
I set my oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Blend the Batter:
In a blender or food processor, I combine the oats, eggs, yogurt (or cottage cheese), honey, vanilla, baking powder, cinnamon, and salt. I blend until the mixture is smooth.
Fold in Apples:
I transfer the batter to a mixing bowl and gently fold in the diced apples.
Fill Muffin Tin:
I spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake:
I bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
I let them cool for 5 minutes in the pan, then transfer to a wire rack. They’re delicious warm or chilled.

Servings and Timing

Yield: 10–12 muffins
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30–35 minutes
Calories per muffin: ~90–110 kcal (depending on sweetener choice)

Variations

I enjoy playing around with this recipe depending on the season or my mood:

Nutty Twist: Add 2 tbsp chopped walnuts or pecans for crunch.
Spice Boost: Increase the cinnamon or add nutmeg, cardamom, or ginger for deeper flavor.
Sweetness: Skip the honey/maple for a naturally sweet version, or add raisins for extra bursts of sweetness.
Dairy-Free: Use a plant-based yogurt instead of Greek yogurt or cottage cheese.
Topping Idea: Sprinkle oats or a pinch of cinnamon sugar on top before baking for a bakery-style finish.

Storage/Reheating

Room Temperature: I keep them in an airtight container for up to 2 days.
Fridge: They last up to 5 days chilled in the fridge.
Freezer: I freeze them for up to 2 months, then thaw overnight or reheat in the microwave for 20 seconds.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats and they work fine. Rolled oats give a bit more texture, while quick oats make them softer.

Do I need to peel the apples?

I prefer peeling them for a smoother texture, but leaving the peel on works too—it adds fiber and a rustic feel.

Can I make these muffins vegan?

Yes, I replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based yogurt.

Can I double the recipe?

Absolutely. I often double it to freeze extra muffins for busy mornings.

Are these muffins kid-friendly?

Definitely. They’re lightly sweet, soft, and full of apples—kids love them as snacks or lunchbox additions.

Conclusion

These Flourless Apple Cinnamon Muffins are my go-to when I want a cozy, healthy bake that doesn’t weigh me down. They’re light, naturally sweet, and packed with real ingredients I feel good about. Whether I’m enjoying one with morning coffee or packing a few for the week, they always hit the spot.