These ridiculously soft and tender muffins are made with NO oil or butter! Subtly sweet and bursting with apple flavour, they make for a delicious and healthy breakfast or snack.
I think I just found my newest grab-n-go breakfast obsession.
But before we get into that, can we just talk about breakfast in general? Because in an effort to combat a serious case of the “durrrrr… what?“s (aka: writer’s block), I figured I would talk about the first thing that came to mind, and… BAM… breakfast.was.it.
Why I’m thinking about breakfast at 3 PM on a gorgeous Tuesday afternoon is anyone’s guess, but we’re just going to roll with it. Keep rollin’, rollin’, rollin’, rollin’ (what!). Err. Sorry. Had a little Limp Bizkit moment there.
Anyways…
I love breakfast. Love. It’s not rare for me to eat a breakfast-type food for all my main meals, and while I wouldn’t say breakfast is the reason I get out of bed in the morning, it’s definitely one of the highlights of my day. Which just makes it sound like I lead an incredibly dull life, but whatever… I’m going with it. No backspace in this post. Or “delete,” as is the case on my Mac.
Ugh. See where my brain goes when I let it? All over the place. Back to the point…
Truth be told, I’ll never understand people who don’t love breakfast (or who don’t eat it at all 😯 ). I mean, I try to keep an open mind when it comes to different eating habits and dietary preferences, but… breakfast haters — you nuts! Oatmeal, pancakes, waffles, crepes, cereal, smoothies, muffins, coffee… be still my pounding heart.
And if you noticed that I left things like hash browns, eggs, and bacon off my list, it’s because this girl likes her breakfasts sweet. The only exception to the rule would be cold leftover pizza, and that’s only because it brings back fond memories of my late teens and early twenties. Memories that we’re not going to get into in today’s post. Brain! Move along *makes shooing motion with her hands*…
Where was I. Ahh yes.
I’ve been through a tonne of breakfast phases in my day. The kind where you fixate on one food and eat it every morning for months and months on end before moving on to your next obsession? There was a cereal phase. An Eggo phase. A Poptart phase. A granola bar phase. A muffin-as-big-as-my-head-phase. An oatmeal phase. And, most recently, a smoothie phase.
But that’s assuming I’m at home with plenty of time to leisurely enjoy my noms (tell me I didn’t just say ‘noms’… ugh). If I [hypothetically] sleep in, need to get ready and leave home early, or I’m just feeling lazy and want to be in-and-out of the kitchen in less than 2.2, then these Apple Oat Greek Yogurt Muffins are perfection. Heck, they’re perfection even without all of those conditions, but let’s just keep the breakfast train going…
These muffins were inspired by my ever-popular Banana Oat Greek Yogurt Muffins… with a few changes.
First, apples instead of bananas. Obviously. Second, the inclusion of plain old flour. I tried making these muffins solely with oats, and while it still worked, it didn’t work quite as well. I mean, they still tasted amazing, but they looked a little wonky and the texture was a bit off… Nothing serious, but denser than I wanted.
In any case, these apple muffins are good stuff. They’re oil-free, contain a minimal amount of added sugar, and have a good amount of protein and fibre thanks to the yogurt and oats. But, more importantly, they taste fabulous. The combination of apples, yogurt, and oats is to.die.for, and the fact that they’re soft and dense just makes them a pleasure to eat.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Apple Oat Greek Yogurt Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Ingredients
- 1 cup (120 g) whole wheat pastry flour*
- 1 cup (80 g) old fashioned rolled oats**
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- pinch of salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/2 cup (120 ml) unsweetened applesauce
- 1/4 cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1 medium-sized apple (120 g), peeled, cored, and grated
- 1/2 cup (80 g) raisins
Instructions
- Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
- Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
- Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Notes
* You can also use a mix of all-purpose and whole wheat. I’d suggest 1/2 cup (60 g) of AP and 1/2 cup (60 g) of whole wheat. ** Do not use quick oats. They are too fine and will dry out the muffins too much.
- Prep Time: 10 mins
- Cook Time: 20 mins
Looking for more healthy muffin recipes? Try one of these!
Flourless Apple Cinnamon Muffins
Applesauce Oatmeal Muffins
Banana Oat Greek Yogurt Muffins
Flourless Vegan Banana Muffins
Blueberry Oat Greek Yogurt Muffins
Absolutely wonderful. Not overly sweet at all. 4 year old loved them, and they’re basically all oats, yogurt, applesauce, and flour… and she is a picky eater. I actually used cashew milk yogurt and it was fine. I didn’t use apple slices or raisins. I toasted one in the toaster oven today and put a little butter on it… heavenly.
Needed something as a quick grab breakfast and made these. And you had the perfect recipe for me to use up all these unwanted/left over ingredients in my pantry: applesauce, oats, yoghurt and my raspberries!
So I used frozen raspberries instead of apples and didn’t include raisins. I only had instant oats, so I used a little more yoghurt, and they were still quite good! Moist/Soft. Thanks!
These are yummy! I love that the sugar content is low but the flavor and texture are great! I left out the raisins but otherwise followed the recipe. I made these as mini muffins to put in my kids lunches for school and they LOVE these! Thanks so much for the recipe!
Thank you so much for this healthy and delicious recipe! I linked your page in my latest blog post: http://craftsmaninthecountryblog.com/2018/08/31/how-to-make-ahead-school-lunch-and-save-valuable-time/
These look really good. And without too much sugar too.
I don’t eat dairy and am wondering if a coconut yougurt could be subsitituted?
Here is the thing when I wake up my tummy is unstable. Even as a kid if my mother fed me breakfast… to be polite I will just say I couldn’t keep it down every.day.no.matter.what. You get the point. As a teen I got so I could manage a bit of non-breakfast food (ie pizza). As an adult I just need to drink coffee till noonish and then I brunch. Always on savory foods, never sweet. This is my body and how it reacts to food and always has. However now I have these two short people that call me mom and unlike me they feel the need to eat in the morning. I was looking for some healthy breakfast foods that will pass their strict regulations and found these muffins. I can’t wait to try them! This looks like an awesome recipe. Thanks.
how many calories do these muffins have?
this is amazing!!! Well done dear!!! here is the nutritional info: Per muffin. calories 110, fat 1g, protein 4g, carbs 23g.
Thanks for figuring out the nutritional info!
I discovered these and LOVE them! THANK YOU!!! I have intestinal issues and try to avoid wheat, so I subbed the flour with 3/4 oat flour and 1/4 rice flour. I also add 1 tablespoon of oat bran to up the fibre level. I have added dates instead of raisins sometimes with great results and I have even added some coconut. These are my go-to breakfast!
Just made a triple batch of these for the freezer. I’m 38 weeks pregnant and these will be perfect for late night nursing sessions! (And my other kids will steal them….hence the triple batch 😂). My house smells so good right now!
Can you use coconut flour with these? I have a munchkin who’s not the best with wheat and these look delicious, might actually be able to get her to eat breakfast
Love that these are made without butter or oil! Thanks for sharing!
My husband is adjusting to a new schedule that has him up and out of the house before I’m even awake so he’s not home anymore for breakfast. I made these muffins last night so he would have something easy to grab and go in the morning. I got the phone call on break this morning saying he loved the muffins! I only made a few slight changes: I used half white whole wheat and half all purpose flour, I used 1/4 cup coconut oil instead of applesauce since I didn’t have any and then I needed to add a couple splashes of milk because the batter was super thick and I didn’t want to overmix. I tried one also this morning and thought they were great. Not that sweet but also not bland. When I make again I might add some pure maple syrup for sweetness. Great muffin recipe 🙂
As every other recipe I’ve tried from you, this was perfect! I diced my apples because I was too lazy to get out the grater, used whole wheat flour & subbed bananas for apple sauce as I didn’t have any on hand I also added 1/2 C white choc chips.
My kids LOVE them, as do I. Thank you!
I’m trying to give 5 stars but I can only click up to 4!
White chocolate chips and bananas sound like perfect additions! I’m so glad you and your family like them, Farah!
These were absolutely delicious! I will be using this recipe all the time and changing it up a little for variety 😀. Thank you
Wondering about subbing the raisins for chocolate chips… Would you suggest any changes to the cook time / recipe if I do? Thanks!
You could sub them out super easily, Lucy! Just use the same amount, and no other changes are needed.
Excited to make these! We have tons of apples right now I need to use. DO you think these would freeze okay to keep for kids breakfast? Anyone freeze them?
Thank you!
I freeze all my muffins without any problems, Devon! Should be fine.
Could you give the nutritional values of your muffins? Interestd in # of calories.
These smell Devine. As someone said before, I was on the lookout for an apple baking recipe and found yours. I used half a cup of plain flour and half a cup of buckwheat. Can’t wait to try them tomorrow!
DELICIOUS!!! I made these muffins, and they were so moist and fulfilling! I detest baking that you know is healthy and isn’t worth it to eat. But these muffins didn’t cheat me!.I made some changes…I used 2 eggs instead of 1, added 1/4 c coconut oil, oodles of cinnamon. I replaced half the sugar with stevia, then used the remaining half of the sugar to sprinkle on top of the muffins with cinnamon (added a nice layer to the top). I also threw in a bowl of leftover sliced strawberries that I had to use up, which ended up pairing well with the apple. Will keep this recipe in my list of favourites!