Apple Oatmeal Breakfast Cups

Apple Oatmeal Breakfast Cups

Cheryl Belanger

"These make a quick and easy breakfast or anytime snack. They freeze well too!"
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Ingredients

45 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
  2. Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Footnotes

  • Cook's Note:
  • Add 1 cup whole oats to food processor to make oat flour.

Reviews

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These are sooooooo good! My husband and toddlers think so too. Followed the recipe exactly. There is a really nice apple flavor to it. I will definitely be making these again!

This is pretty decent. I followed directions with the exception of yogurt. I used mashed banana instead. It's definitely filling and feels like clean eating. It needs another ingredient to add t...

The texture of these was a bit gooey, but the overall taste was great! I added raisins to the recipe and substituted pecans for walnuts because that was what I had on hand. Next time, I might ...

I made this exactly as written except I did not include the nuts. I think it had a good taste, but it was a little too gooey for the paper muffin cups. If I make it again, I will either use foil...

Excellent. I also used bananas instead of yogurt but that was about the only change. Warm with a little butter or jam - they were so good.

Very tasty. I substituted 2 mashed bananas for the yogurt. Yield was 15 regular sized muffins. You probably get 12 with larger tins.

I added extra cinnamon just because I love cinnamon so much and these were DELICIOUS!

Very good and lots of texture. I doubled the recipe, using 3 smashed bananas instead of yogurt and added more cinnamon. I also added about 1/2 cup shredded coconut. Very yummy! Thank you!

I made the muffins with a few changes. I didn't buy oat flour, I just puts some of the oats in the blender and puréed them to make oat flour. I didn't use plain yogurt, I used banana cream yogur...

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