Tender, moist and packed with tons of apple flavor from both fresh apples and apple sauce, these easy oat flour muffins are made without refined sugar and come together simply in just one bowl, no mixer required!

Golden muffins topped with apple slices, fresh apples, and cinnamon sticks on a white background.

I don’t know about you, but cooking with apples is one of my favorite things about fall. We live in the Pacific Northwest, and there are just so many fresh, juicy varieties to choose from. Some years we make our way out to the orchards for a day of apple picking, but even when we miss peak season, I’m always sure to grab a bag from the market every single time I go.

Combine this apple love with our family’s obsession with muffins, and you have yourself the perfect combo. These apple oat flour muffins truly taste like fall all wrapped up in a tiny little bundle, and are absolutely bursting with apple. I love that they are made wholesome with oat flour (one of my favorite baking ingredients, which I use all the time for muffins like my oat flour pumpkin bread.

First, these guys are naturally sweetened with applesauce, and then get an extra hit of sweetness from pure apple cider and maple syrup. Then little apple pieces are folded throughout, making for the ultimate triple apple experience. I made a batch for our annual pumpkin carving party in October, and have made several batches since. We just can’t get enough!

Golden muffins topped with apple slices in a stainless steel muffin tin.
Golden muffins topped with apple slices, fresh apples, and cinnamon sticks on a white background.
Three golden muffins stacked on each other, topped with apple slices.

Tips for Moist & Tender Flourless Apple Muffins

  • For gluten-free, be sure to use gluten-free oat flour.
  • Make your own oat flour for this recipe by placing 2 ⅓ cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
  • These muffins are super tender, so be sure to grease or line the muffin tin, and allow to cool completely for easy removal.
  • Not a fan of chunks? Try grating the apple for a smoother consistency.
  • These muffins freeze well, so make a double batch and freeze leftovers for up to 3 months.
5 stars (9 ratings)

Apple Oat Flour Muffins (One-Bowl!)

Tender, moist and packed with tons of apple flavor from both fresh apples and apple sauce, these easy oat flour muffins are made without refined sugar and come together simply in just one bowl, no mixer required!

Ingredients

  • cup melted refined coconut oil, or other neutral flavored oil such as avocado or canola
  • 2 large eggs
  • cup unsweetened applesauce
  • cup pure maple syrup
  • ¼ cup apple cider
  • 2 ⅓ cups oat flour
  • 1 tablespoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup finely chopped apple

Instructions 

  • Heat the oven to 350F.
  • In a large bowl, whisk together the oil, eggs, applesauce, maple syrup, and cider.
  • Add the oat flour, cinnamon, baking soda, baking powder and salt. Stir until well incorporated.
  • Add the chopped apple, stirring until just combined.
  • Fill each section of a 12-section greased or lined muffin tin with roughly ¼ cup batter.
  • Sprinkle with cinnamon sugar, if using, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool completely in the pan, then serve or store for later.

Notes

  • For gluten-free, be sure to use gluten-free oat flour.
  • Make your own oat flour for this recipe by placing 2 ⅓ cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
  • These muffins are super tender, so be sure to grease or line the muffin tin, and allow to cool completely for easy removal.
  • Not a fan of chunks? Try grating the apple for a smoother consistency.
  • These muffins freeze well, so make a double batch and freeze leftovers for up to 3 months.

Nutrition Information:

Serving: 1 (of 12), Calories: 189kcal, Carbohydrates: 24g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 27mg, Sodium: 128mg, Potassium: 135mg, Fiber: 2g, Sugar: 7g, Vitamin A: 46IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

 

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