Quick Apple and Oat Muffins
I cannot express to you how delicious and yummy these muffins are. Beyond the fact that they are sugar free, flourless and nutritious. All of the ingredients come together to give you a beautiful texture and taste.
We all know you have that fall season apple bag sitting on your counter. And you’re like me, wondering what you’re going to do with all these apples. Well, I got you covered!
The beautiful part of this recipe is that you probably already have all of the ingredients on hand. And they all get prepared in one place: your blender or food processor. So simple to clean up. The coconut shreds are totally optional; you can leave them plain and they will still be hella delicious naked. Or try some butterscotch chips if you wanna get wild.
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the muffins! LOVE YOUR LIFE!
Quick Apple and Oat Muffins
Ingredients
- 2 cups rolled oats
- 8 medjool dates, pitted
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 2 apples, cored + grated
- 1 tsp baking soda
- pinch salt
- 2 eggs
Instructions
- Preheat your oven to 350° F. Spray your muffin tray with coconut oil or use muffin liners.
- Combine all the ingredients in your blender or food processor. Blend until a smooth yet chunky batter forms.
- Transfer batter to your muffin tray (add toppings now if using). Bake for 15-18 minutes; tops will gently spring back when pressed in.
- Allow to cool 15 minutes in pan before removing.
Notes
Nutrition
Looking for more?
My apples must have been larger and juicier than what you used as they took nearly twice as long to cook. Maybe I should have used more oats? I ended up turning heat up to 375 for added 5 minutes to get insides cooked. I also added cinnamon, nutmeg and ginger for added flavour. They are super moist and tasty and I will try them again. Love your easy recipes with ingredients that I do usually have on hand.
These muffins are very forgiving. I used 3 oz of raisins instead of the dates and used unpeeled apples and they came out great. I added chopped pecans to the top. But I have noticed some people used a lot more dried fruit than I and they still came out fine.
This was moreish. So delicious and easy. I baked them in mini muffin moulds for 15 minutes and came out perfectly.
Thank you Stella 🙏🏽🙏🏽
Hi Githa, Thank YOU for trying this recipe! I’m so glad you liked the muffins!
The whole family loved them. I’ve made several of your recipes recently and they’ve all been a hit! Thank you!
Hi Faith, That’s so kind of you to say! Thank you for trying out the dishes!
This actually tasted good for what it is made of. In the past I’ve tried making snacks with healthy ingredients and they all tasted rather “healthy” and most of them stuck to the muffin liners/tin and were too mushy. This recipe is legit with its wet/dry ratio and sweetness, I’m so impressed and will be making this again!
Thank you for sharing.
Hi Angie, I’m so glad you tried the muffins and liked them! Thank you so much for the kind feedback!
Second recipe I’ve made from you…it is absolutely delicious! I swapped figs I had for the dates and it worked perfectly. Love the trick of soaking in warm water to make the figs more soft. I also think it’s so fun to put everything in a blender…who knew? I use this recipe to make 8 normal muffins and cooked them for 17 minutes and they were bouncy and tende. Winner recipe!
If using craisins instead of dates, how much should I use?
FYI: I am recently retired and new to baking and your recipes have been hitting it out of the park. Outstanding! Thanks!!