Apple Oatmeal Muffins

A delicious and healthy breakfast idea – these muffins are made with whole wheat flour, lots of oats, fresh apples, and Greek yogurt.

Most of the time I don’t mind getting out of bed early, but this morning was one of those “I’m dragging a little” mornings.  The fatigue might be explained by the series of very strange dreams I had last night, which I am now unable to remember.  It is amazing what kind of scenarios my mind is capable of creating while I’m asleep.  I’ve been a spy in multiple wars, a ninja, a brave explorer, a detective (think Sherlock Holmes), and all manner of other interesting personalities over the years.

Jump to Recipe!

So, basically, I’m a rather unassuming, ordinary person by day and a superhero by night.


I should come up with a superhero name for myself.  No, actually, that would be weird and slightly narcissistic.  Never mind.

If I’m super about anything, it’s probably coming up with new muffin recipes.  (Of all the talents I could possess, it had to be that.)  But hey, you can never have too many options when it comes to breakfast, right?


These Apple Oatmeal Muffins are full of good things – oats, apples, yogurt, and whole wheat flour.  As is my usual, I sweetened them with Sucanat, but you can substitute it with regular sugar.

Happy breakfast!

Apple Oatmeal Muffins

  • Servings: 20 muffins
  • Print


  • 2 3/4 cups rolled oats
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole cane sugar (Sucanat)
  • 1/3 cup olive oil
  • 2/3 cup buttermilk
  • 1 egg
  • 1 cup plain Greek yogurt
  • 1 cup peeled, chopped apples


Preheat oven to 375 degrees Fahrenheit.  Lightly grease or line 20 muffin cups.  Set aside.

In a large bowl, stir together oats, flour, baking powder, baking soda, and salt.  In a separate bowl, blend together sugar, olive oil, buttermilk, and egg.  Mix in yogurt.  Add wet ingredients to dry ingredients and stir until mixed.  Fold in apples.

Fill muffin cups 3/4ths full.  Bake for 15-18 minutes or until edges of muffins are turning golden brown.  Let cool in pans five minutes before removing to cool on wire racks.

~K in the Kitchen


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