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Healthy Apple Oat Wheat Muffins

What you need: 

1 cup rolled oats
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/3 cup sugar
1/2 banana, mashed
1/3 cup unsweetened applesauce
3/4 cup nondairy milk (plain or vanilla soy work well)
1 large apple, peeled and diced 1/2"
1/4 to 1/2 cup walnuts, chopped

What you do: 

1. Preheat oven to 350 degrees F. Line or grease muffin pan. Thoroughly mix dry ingredients (oats through sugar) in a large bowl. Mix the mashed banana and applesauce, then whisk in milk.
2. Mix the wet into the dry ingredients and toss in the nuts and apples quickly. The batter should be rising, very fluffy and wet. Scoop it into prepared pan.
3. Bake for about 15 minutes, but try to take it out as soon as they look done (over cooking makes them a little bit harder, but still just as tasty). If you let them cool before you eat one, they’re much easier to get out of the paper lining.
These muffins are pretty dense anyway, but really, really tasty.

Preparation Time: 
15 minutes + 15 minutes
Cooking Time: 
Recipe Category: 


I made these muffins and they were so delicious!  They only lasted 2 days in my house!


:) The apple chunks make these muffins great! These muffins were pretty fluffy and flavorful. The walnuts add a nice touch, too.

We made the following changes:

no oats (had none on hand)
to replace oats, used 2 cups flours (3/4 kamut, 3/4 spelt, and 1/2 cup whole wheat pastry flour)
added 1/4 Tbsp more baking powder
used one large Granny Smith apple
used 1/6 cup Splenda/Sugar blend instead of 1/3 cup regular sugar
no applesauce, so used 3/4 cup flaxseed meal (ground flaxseeds)
only 2 Tbsp walnuts, which was fine. I'd think that 1/2 cup would be too overpowering
instead of soymilk used 1 1/2 Tbsp soy powder plus about 2 1/4 cup water
=>had to add ALOT more liquid, but it could partly be from the flaxseeds

It made 12 mini and 3 big muffins.


Very yummy, but very stuck to the paper lining! Oh well though, the yummy-ness was worth the scraping them out of their linings.  :)


I made these last night and while I like the taste and love how healthy they are, I am just a little disappointed becuase they barely rose at all and are very dense.  I used a mix of oat, white spelt, and millet flours, which provide a nice taste.  I reduced the sugar to 1/4 cup and added 1/4 cup of chopped dates to compensate for the sweetness.  I still really enjoy the muffins in spite of the denseness.  Thanks for the recipe!


I'm making these for the second time. I can't wait till I can pull them out of the oven! The first time I made them for my church group and they disapeared so fast!  :D


just made these... they rose beautifully and aren't too dense. I added raisins and used blended stewed apricots instead of applesauce (due to discovering mid-recipe that i didn't have any applesauce!) and the combination worked well. Love the idea of adding carrots too. Will try that next time. ;)


Yummy--these were really good!  This was a perfect way to use one of the tart green apples I bought. Thanks for the recipe, I will make these again.


Very good! I also added carrots and raisins. And I used half the nuts and used milled flax seed. I also replaced the oats with toasted oat bran! They were awesome!


I just pulled these out of the oven and had to have one right away! Decpite burning my toung they were delicious!! I hope my 2 year old loves them as much as I do!! I did replace the nuts with a bit of flax meal!


These are the best muffins I've ever had in my whole life - delicious! Everyone that has tasted them wants the recipe - thanks!



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