This post is actually just an alternative version of the Apple Walnut muffins I posted some time ago. Yeah, there are a few ingredient changes, but the basic procedure is the same. Of course, that’s pretty much true of muffins generally. One makes batter, one puts bits of something in it (fruit, nuts, seeds), one bakes it in muffin cups and one eats it :D. I decided to change these up for a couple of reasons. I wanted my daughter to be able to eat them, and she can’t have nuts yet (she’s only 18 months old, they’re still too choke-able). Also, I am tired of wheat germ. Too many of my muffin recipes use it, and I like oats in my muffins better anyway. So, I put those in instead. And I figured, if I”m changing it up, I may as well add a few more spices, because what is life without more spices? So, there you go. The story of Apple Oatmeal Muffins!

It’s worth mentioning that I find these muffins to be better thoroughly cooled, even all the way to the next day. I know that’s really unusual, but they hold moisture pretty well, and I like the flavors better when they’ve had some time to settle in and combine.

Apple Oatmeal Muffins


  • 1 large or two medium-small baking apples, chopped finely
  • 1/2 cup honey
  • 1 egg
  • 1/4 cup oil
  • 1 cup milk
  • 1 cup all-purpose white flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • generous 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1/2 cup oats (I used quick oats, but you could use old fashioned oats and the muffins would just be chewier)


1. Preheat the oven to 400 degrees F.  Put the chopped apples in a small bowl and pour the honey over the top. Set aside.

2. In a large bowl, mix together the egg, oil, vanilla, and milk. Add the flour, cinnamon, nutmeg, salt, and baking powder and mix until well combined.

3. Add the oats and mix together.

4. Fold in the apple-honey combination. Spoon the batter into greased or lined muffin cups (you’ll usually get between 12 and 14 muffins). You want the muffin cups to be pretty full, as these don’t puff up as much as some muffins do.

5. Put the muffins in the preheated oven for 15 to 20 minutes, or until a nice brown. Let cool and enjoy!