Apple “Oat” Muffins

October 6, 2012 in Categories: , by

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When our family went to pick apples at a local apple orchard this year, we made the same miscalculation we always make.  Three pecks of apples doesn’t look like that many in the big open space of the orchard, but boy, does it every look like a lot of apples once you get them home!  I had five fruit bowls on my dining room table until I eventually made a giant batch of applesauce for the freezer.

Apple is one of the flavors I associate with fall.  And these muffins have a wonderful robust apple flavor and a texture reminiscent of oat muffins.

These muffins are best made with thick homemade applesauce, but unsweetened store-bought applesauce will do.  If your applesauce is already seasoned, you may want to pull back on the spices in this recipe (the only ingredient in my homemade apple sauce is apples).  Applesauce and fresh chopped apple are the only source of sweetener in this recipe!, so I suggest choosing  sweeter varieties for making your homemade apple sauce (I used a mixture of mutsu and golden delicious for my apple sauce).  For the fresh chopped apple, any good cooking apple will work (I used fuji).  The best sweet varieties of cooking apples are fuji, mutsu (aka crispin) and rome beauty.  Granny smith are also a great cooking variety but pack a bit of a tangier punch.

I have also become very fond of my silicone muffin pan and silicone muffin cups.  One of the other make baking paleo muffins so much easier.  These muffins hold together well enough that a greased muffin pan will also work.  You could also use paper liners.  Yield: 12 muffins

Apple Oat MuffinsIngredients:


  1. Preheat oven to 350F.  Grease or line a muffin pan with silicone or paper muffin cups.
  2. Roughly chop almond slices for smaller pieces (aiming for rolled oat size).
  3. Mix eggs, applesauce and spices in a large bowl.  Stir to combine.  Add chopped nuts and shredded coconut and stir to combine.
  4. Combine almond flour, coconut flour, baking soda and salt.  Stir into wet ingredients until fully incorporated.  Fold in fresh apple pieces.
  5. Spoon batter into muffin tins, rounding out the tops.  Bake for 30 minutes, until tops are starting to turn golden brown.
  6. Enjoy!


these look really yummy but wondering how much I can get away with egg substitutes. 4 eggs is a lot to replace. I might try a combo of egg replacer and flax eggs.

These look & sound wonderful! Do you think I could substitute coconut oil or butter for some of the applesauce..I like having items with a little more fat & less carb/sweetness (I have diabetes).. Thinking maybe 1/2-3/4 cup of oil for 1/2-3/4 cup of applesauce? Thanks for sharing 🙂

I just wanted to comment and agree that these aren’t very sweet – may be the apples I used. But they are good and I made mini-muffins for my daughter to take to school…she approved 🙂

Hi Sarah,

Just found your blog in my research about the AI Protocol for Paleo. I currently eat a pretty strict paleo diet, but like you I make a lot of paleo baked goods and rely on nut meal or coconut flour and eggs. Just wondered how you mange to cook following the AIP especially for treats? I would love some inspiration if I’m going to start the protocol!

Thanks so much for an incredibly informative and engaging blog – I’m planning to go back and read through some of your scientific explanation posts now

Most of the treats I make, I don’t eat (except for a little nibble to make sure the recipe is blog-worthy). They are really for my kids. I tend to be fairly happy with fruit when I’m craving something sweet or spoons of coconut butter when I’m craving something fatty. It definitely requires more self discipline this way though!

Thank you for this recipe, I will be trying it! I have been busy over the past couple of weeks canning applesauce made from apples off of my grandmother’s tree. This will be a great way to use some of it. I, like you, did not add any sugar to my applesauce. I only added cinnamon and nutmeg.

I made this yesterday! Yummy!!!!! I added some honey to them because you mentioned they are not very sweet and they are for my kids (I ate 1 and so did my hubby) and you were right, even thou I love them just like that my girls asked for honey on top.

I made a batch of these this morning and they are wonderful, reminiscent of morning glory muffins (could probably achieve something even more similar by adding some shredded carrot and dried fruit). I used my large Pampered Chef cookie scoop (~3Tbsp) to distribute the batter and was able to make 22 muffins (regular sized tin but more manageable serving for my kids). I found I still needed the 30 minute baking time as my chopped apple was quite large.

Thank You for sharing another winning recipe!

Just an update… my new favorite way to serve the apple “oat” muffins are to cut them in half horizontally and toast them up in a skillet after making our morning eggs (I prefer ghee as the fat for these). Perfect warm and caramelized addition to a chilly morning!

Oh holy cow, are these delicious! So soft and moist and . . . PERFECT. I didn’t add the walnuts and pecans and used cashew pieces instead of almond slices. My four-year old ate two. My hubby (who doesn’t like nuts or coconut and thinks that all Paleo baked goods are too dry and heavy) actually ate one and liked it. I ate two and am trying to stop myself from eating more. Thank you thank you thank you – these are amazing!

I’m making these right now as muffins, but I have found that most muffin recipes work well cooking in a skillet with (now) grass fed butter-a good camping technique when you want to have something warm in the morning.

I really like the taste of these but too much was left behind in the muffin pan. I am wondering about adding a little coconut oil to the recipe and arrowroot to bind a little tighter. I had added both to other muffin recipes and was very happy. But the taste is awesome, and we didn’t add any honey or sweetner

Any idea how to make a replacement for someone who is allergic to eggs and tree nuts and a million other things=) (coconut, sunflower and pepita is fine) I am pregnant and have been on SCD for almost a year and am dieing for something yummy like this!

Um, that’s a lot of substitutions so it’s hard for me to predict how it would work. You can usually replace almond flour with sunflower seed or pepita flour, same with chopped nuts, and eggs with flax or chia goop, but I really don’t know if it would work well.

I found the flour, but by the time I bought everything, it would have cost me cost to $20. These are a little expensive for me to make even though they look delicious.

Ok, so I must have done something wrong. Mine turned out mushy, not sweet and generally…yuck. They smelled fantastic and I was really excited that they looked just like yours. Once I got them out of the muffin pan they just plopped apart. I even cooked them longer than stated. I did put them in a cup of plain yogurt with some stevia this morning (because I hate spending that kind of money and throwing it away) and it made a pretty good breakfast. But as an alone snack or breakfast… no.

Strange… I wonder if it’s a difference in type of apple or thickness of applesauce? I use Fuji usually and my homemade applesauce is typically really thick.

Mine are mushy too…put them back in the oven for a few minutes more to see what happens. I am in Colorado, so maybe has something to do with high altitude.

Made the first batch with store bought unsweetened applesauce, tasted great, but were “wet” and mushy. I’m not giving up! Next batch will be with the same applesauce, but 1/2 cup less with a graded apple mixed it to make it thicker. I’ll keep you posted.

Definitely do!! I’m thinking it was definitely the store bought applesauce… Maybe I’ll half mine and try again Bc the overall flavor was amazing… It was just the texture….

It worked great! I used 1 cup store bought unsweetened and added 1 cup graded apples. I also graded 1 carrot. I baked them 38 minutes. Much better texture!

These look amazing! I want to try them but don’t have access to coconut flour or any other flours. I make my own almond meal/flour. Any suggestions?

I didn’t care for the inside of these, they really were quite mushy. The outside of the muffin look just like the picture and they were baked for 30 min and fork clean as well as stay together nicely. It’s almost lime the nuts take over the texture along with the flour mixture and thus becomes muchy.

I calculated the carbs & calories, as this is important for T1 diabetes. I only had sweetened coconut, but otherwise followed the recipe exactly. Calories: 173 each; carbs: 9.75 each for 12 muffins. I use to get my numbers.

Sarah, where did u go apple picking? You are in Atlanta, correct? I haven’t found any place around here that’s organic you-pick. Thx for any suggestions.

Just made these!! Such a great snack!! I used 1 cup of store bought applesauce and 1 cup of shredded apple and no apple chunks. Also cooked it at 375 because I am at high altitude. Great with honey. Thanks for the reciepe!!

As Emily above states, altitude matters in baking! Thats probably why some ppl who have made these are coming out with mush inside. If you live at low altitude OR in a humid climate, the oven should be set slightly lower AND longer, sometimes double time is needed. Also, if low alt and high humidity, add a bit more coconut flour (1 TBS) and less water ingredients (less apple sauce).

Oh I just saw this comment now after posting mine a few days ago. Great idea, thank you! I will try that next time 🙂

Mine also did turn out mushy, really wet, and texture-wise a bit too much on the eggy side. The same has happened with similar paleo muffin and cake recipes. I used a Fuji apple as well and made my own thick apple sauce from two extra apples as I cannot get organic apple sauce where I live, and I prefer fresh to processed. Plus, I added a tablespoon of honey for sweetness. I was then wondering if the muffins needed more baking time, so I put baking paper on top and put them back in the oven, however it just hardened the crust 🙁 Would you recommend to try and use one egg less?

Made these last night and they’re quite tasty especially if you’re avoiding sugar and want something sweet. These are very moist and a bit “eggy” as others have indicated, but I’ve found this yo be true for many goods baked with almond and or coconut flour. I also wonder now if 3 eggs are sufficient rather than 4 to help with moisture and texture. I will experiment with adjustments until I find my preference. Great recipe as is though in my opinion. Hubby and sons like them too which is a plus.

That should work, although I don’t have a bake time to give you for that! Let me know if you try it though!

I made these this weekend and they are making lovely breakfasts! I used silicone molds (sprayed with oil just to be on the safe side), homemade applesauce, and raisins instead of chopped apple… Very excited that they turned out perfectly, as I usually have hit-or-miss experiences with coconut flour and almond flour (I’ve stopped baking with *just* coconut flour entirely, not worth it!!)… thanks for a great recipe!!

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