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


  • 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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  • Prep

  • Cook

  • 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.


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

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Read all reviews 11
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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...

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!

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!

Reduced butter to 1/4c and added nuts and coconut. Delicious and moist

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!

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