Healthy Apple Oatmeal Muffins with Cinnamon Streusel
Soft, moist apple oatmeal muffins get their texture from freshly grated apples, rolled oats, white whole wheat flour, flaxseed, and Greek yogurt. A buttery cinnamon-oat streusel adds the perfect crumbly finish on top.
Servings: 12 muffins
Ingredients
Dry ingredients
- 1 cup white whole wheat flour
- 1/2 cup old fashioned oats
- 1/4 cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet ingredients
- 1/3 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups honeycrisp apples peeled and grated (about 2 large apples)
Streusel topping
- 1/4 cup white whole wheat flour
- 1/4 cup old fashioned oats
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter diced
- optional: mix 1/3 powdered sugar + 1 tsp milk for a glaze to add before serving
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners or spray with non-stick cooking spray and set aside.
- In a medium bowl, whisk together the flour, oats, ground flaxseed, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the apples, Greek yogurt, maple syrup, oil, eggs, and vanilla.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Divide the batter evenly between prepared muffin pan. Note: A cookie scoop works well here, about 2 scoops per muffin.
- Make the streusel: In a small bowl, whisk together the flour, oats, brown sugar, and cinnamon. Add the cubed butter and mix with clean hands until the mixture is fully combined and crumbly (should resemble wet sand, some bigger clumps are okay). Set aside.
- Sprinkle the prepared streusel topping evenly over the muffins.
- Bake for 20-22 minutes. Allow to cool slightly before enjoying.
Notes
- Don’t overmix. Stir the batter just until no dry streaks remain. Overmixing can make the muffins dense or tough.
- Use old-fashioned rolled oats. This recipe was tested with rolled oats rather than quick or steel-cut oats.
Nutrition
Serving: 1muffin | Calories: 204kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 240mg | Potassium: 161mg | Fiber: 3g | Sugar: 12g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
