These Apple Cinnamon Muffins are full of hearty oats, but are lightly sweetened with honey for a satisfying and convenient Fall breakfast.
The Humble Muffin
Since my little man started eating solid foods, I have developed a new appreciation for the humble muffin. Muffins don’t get a lot of attention in the breakfast world. To be honest, it’s tough to stand out in a meal that includes pancakes, omelets, Apple Overnight French Toast Casserole, and, of course, bacon. The breakfast table is a competitive place, but a good muffin can hold its own amidst the stiffest breakfast competition. Truly, what other breakfast item boasts so many endearing traits? The muffin is portable, convenient, easily made in advance, requires no utensils, and, if made right, can pack a wallop of good things in one hand held package.
Apple Cinnamon Muffins – A Portable Powerhouse
This apple muffin recipe is responsible for changing my mind about muffins. The combination of honey, diced apples, and cinnamon is a match made in Autumn heaven. Subtly sweet with warm spices, you’ll want to grab a cup of coffee and linger over these apple cinnamon muffins, but they’re also perfect for those crazy school mornings when the kids can’t find their shoes and the bus is honking at the end of the driveway. The little guy and I have been enjoying them for breakfast, and I also love packing them in a diaper bag in case we have a snack attack.
Ingredients in Apple Cinnamon Muffins:
These muffins are packed with
- Whole wheat flour,
- Fresh apples,
- and then lightly sweetened with honey.
These apple cinnamon muffins are a hearty snack my whole family enjoys.
More Than Just A “Breakfast Muffin”
I recommend making a batch of these apple cinnamon muffins and serving them warm for an after school snack. While these are sweet enough as is, it’s a special treat to drizzle the warm muffins with honey before serving. The honey fills in all the nooks and crannies, making a sticky sweet mess (and I mean that in the very best kind of way). You can freeze any leftover muffins to have on hand for especially busy days. They thaw in about an hour on the counter top or you can microwave them for about 30 seconds from frozen.
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup honey
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups thinly diced apples
- 1/3 cup old fashioned oats
- Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the egg, honey, milk, oil, and vanilla extract. Add this mixture to the flour mixture and stir gently until just combined. Do not over mix.
- Add the apples and oats to the bowl and gently fold them in.
- Divide the batter evenly among the muffin cups (it'll be about 1/4 cup in each one). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 246mgCarbohydrates: 29gFiber: 2gSugar: 13gProtein: 3g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.